Indian: Gobi Aloo 01 by Recipe Cottage

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	Gobi Aloo 01

		Gobi Aloo or Cauliflower with Potatoes, Banquet Style 1 lg cauliflower, broken into medium florets 2 - 3 medium potatoes (or a second cauliflower) 8 Tbsp vegetable oil 3 med. onions, finely chopped 2 inch piece ginger, cut into tiny cubes 2 medium tomatoes, grated or minced 1/4 - 1/2 tsp cayenne pepper 1 tsp ground turmeric 1 1/2 tsp ground coriander 1 - 2 tsp salt 1 Tbsp water 1 tsp garam masala 1/2 tsp ground roasted cumin seeds Heat oil in a large skillet, Dutch oven or wok over medium heat. Quarter potatoes then cut each quarter into 3 wedges. Fry potatoes until browned and barely cooked. Drain on paper towels. Fry cauliflower until golden. Drain on paper towels. Pour off all but 1 Tbsp oil. Add onions and fry until barely soft. Add ginger, fry until medium brown. Add tomatoes, salt, cayenne, turmeric and coriander. Fry until the tomatoes have darkened a bit. Return potatoes and cauliflower to the pan. At this point you may stop if you are making the dish ahead of time. In fact, letting the dish rest a couple of hours lets the flavors infuse the potatoes. Add the water, cover and cook 3 to 5 minutes. Sprinkle the garam masala and roasted cumin powder over the dish, stir gently and serve. How to roast cumin: heat a small frying pan over medium to medium high heat. Add cumin seeds and shake pan continuously until the seeds have darkened slightly (it's a good idea to have unroasted seeds out for comparison). Toss into a coffee or spice grinder and grind into powder. Punjabi Garam Masala 5 Tbsp coriander seeds 3 Tbsp cumin seeds Toast lightly in a skillet. Pour onto a plate and allow to cool. Place into a grinder along with: 2 1/2 Tbsp black peppercorns 2 1/2 Tbsp black cardamom seeds 1 1/2 tsp green cardamom seeds 2 inch stick cinnamon 4 - 5 cloves about 1/6 of a whole nutmeg Grind to a fine powder. May be done in more than one batch. Place in a tightly sealed container and store in the freezer.