*  Exported from  MasterCook  *
 
                    GOBI ALOO [CAULIFLOWER AND POTATOES]
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Cauliflower
    3       md           Sized potatoes
      1/2   lg           Onion sliced thinly in long
                         -slices
    1       t            Mustard seeds
    2                    Pods Cardamom
    1       t            Coriander
    1       t            Cumin seeds
      1/2   ts           Turmeric
    1                    Bayleaf
    3                    Cloves
    3       tb           Vegetable Oil
 
   1. Start the potatoes to boil in a saucepan.   Let
   them  boil  for  at least  15  minutes.   After they
   are done, turn off the heat and let them stand in the
   water. 2. Cut the cauliflower into small bite  sized
   pieces  (roughly  1  inch cubes),  throwing  away
   most of the stem pieces.  Wash and drain in collander.
   3. While the potatoes are cooking, heat the oil in a
   wide skillet  till it  is  very  hot.    Add the
   mustard seeds and wait till they start popping.  Add
   bayleaves, cardamom and cloves. 4. Mix around for a
   while and then add onions.  Wait till  onion  start to
   turn before adding the rest of the spices (except for
   turmeric). 5. Put the cauliflower in the skillet and
   fry in the oil and spices for 2 minutes.  While the
   cauliflower is frying, cut up the potatoes into  bite
   sized  pieces  and  add to the skillet.  Add turmeric
   and stir.
   6. Continue stirring the  vegetables  under  medium
   heat  for  another couple  of minutes.  Add half a cup
   of water and reduce heat to low. Cover skillet and let
   cook for 5 minutes. 7. Check tenderness of vegetables.
   If they are  still  too  hard,  add another 1/4 cup of
   water and cover again for 5 minutes. 8. Salt to taste
   and serve.
   
   Recipe By     : Somesh Rao
  
 
 
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