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Alu Gobhi
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    Alu Gobhi

  • 2 lbs. potatoes, cut into 1/2" cubes
  • 4 oz. ghii (or 1 stick butter)
  • 1/2 C. oil, mustard (or as little as 1/4 C.)
  • 1/2 tsp rai (black mustard seeds)
  • 1 onion, medium, chopped
  • 2 Tbs. ginger, fresh, finely slivered
  • 2 tsp. amchoor, ground (dried green mango)
  • 1 1/2 tsp haldi, ground (turmeric)
  • 1 1/2 tsp dhania, ground (coriander)
  • 1 1/2 tsp jeera, ground (cumin)
  • 1 tsp. paprika, powder
  • 1 tsp. mirch, lal, powder (cayenne)
  • 1/4 tsp hing, powder (asafoetida)
  • 3 lbs. cauliflower, cut into flowerets
  • 2 tomatoes, fresh, ripe, peeled, diced
  • salt to taste

    In a large wok, heat ghii and brown potatoes lightly. Remove the potatoes and remaining ghii/butter and set potatoes aside, reserving the ghii/butter.

    Pour in the mustard oil. [To prepare mustard oil for cooking, heat until oil just begins to smoke, then let cool a bit. Reheat and begin cooking.] When the oil is hot (but not smoking), add the mustard seeds. Almost immediately they will begin to pop. Stir in the onion and toss until lightly browned. Reduce heat and add all remaining spices. Cook, stirring constantly, until lightly toasted.

    Add cauliflower and fry a little bit, until cauliflower is to the point that it and potatoes both need the same amount of cooking time to be fully cooked. [After frying the cauliflower just a bit, I add about 1/4 C. water to keep everything from sticking/burning, but this probably wouldn't be necessary if I used non-stick cookware.]

    Add potatoes and tomatoes, cover, and cook until done.
    Add reserved ghii/butter and salt to taste.

    From: Paul Bhalla's Cuisine of India restaurant in Los Angeles
    Posted By: Via: Chile Head Mailing List
    Post Date: ???

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