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Aloo Gobi

1 cauliflower
4 potatoes
1/4 cup Oil
1 tsp cumin seeds
1 inch piece ginger
3 cloves garlic
3/4 tsp turmeric
1 tsp red chili powder
3 tomatoes
1 tsp garam masala
2 tsp coriander powder

Cut cauliflower into flowerets. Cube potatoes.

Heat oil and saute cumin seeds for about a minute. Add garlic and
ginger, stir and add potatoes. Bhoona*, add turmeric and chili
powder, and bhoona again. Add tomatoes and simmer for about 5
minutes.

Add cauliflower and high heat for about a minutes.

Lower heat, cover and let simmer for about 15 minutes. Curry should
be damp-dry.

Bhoona is a technique that is essential to Indian cooking. The
bhoona technique means that the mixture is cooked over medium-high
heat, with constant stirring to avoid scorching, until all liquids
are reduced and the spices coat the meat like a paste. About 1/2
cup of water can then be added, the dish covered, and a gravy
created as the dish becomes liquified again.

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9 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Tasty dish, some recipe ambiguities, February 4, 2005 - 01:53 AM
Reviewer: Shoko from Redwood City, CA USA
I\'m Japanese but I love Indian food. I tried this recipe because Aloo Gobi is one of his favorites. The recipe has a few problems (no salt, two ingredients listed but never actually added in the steps, cooking term I\'ve never heard of before) but the end result was good. Undercooked potatoes are the biggest danger which can be avoided if the potatoes are cut into 3/4" cubes and cooked long enough. I made edits to this recipe which will hopefully make it in (probably should be reviewed by someone more knowledgeable than me).

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