*  Exported from  MasterCook  Buster  *
 
                    Gobi Aloo [Cauliflower And Potatoes]
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         cauliflower
    3      medium        sized potatoes
      1/2  large         onion sliced thinly in long -- slices
    1      teaspoon      mustard seeds
    2                    pods cardamom
    1      teaspoon      coriander
    1      teaspoon      cumin seeds
      1/2  teaspoon      turmeric
    1                    bay leaf
    3                    cloves
    3      tablespoons   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 colander.
 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
 bay leaves, 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.
 
 Source: Somesh Rao
 
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