Aloo Gobi Mark's Version Recipe

Home : Contact


Recipe Categories:
Asian; Indian


You are viewing:
Aloo Gobi Mark's Version Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




Aloo Gobi Mark's Version

 

Ingredients

6 tbsp vegetable oil
4 medium potatoes, cut into bite- - sized pi, eces
1 medium cauliflower, cut into bite- - sized, pieces
1/8 tsp asafetida
1 tsp black mustard seeds
1 tsp whole cumin seeds
1 each 1 piece ginger, grated
3 each dried red chiles
1 each bay leaf
2 tsp coriander, powdered
1 tsp turmeric
1 tsp garam masala
1 salt & pepper
1/4 cup cilantro, minced



 

Preparation

Heat oil until it is hot in a large, strong saucepan. Drop in the
prepared potatoes & cauliflower & stir well until all the pieces are
basted in the oil. Reduce heat to very low & cook gently, stirring
occasionally & carefully, for 5 minutes. Add the asafetida & a few
seconds later the cumin seeds, followed by the black mustard seeds.
Stir well & allow to continue cooking for 5 minutes or until the
vegetables are almost cooked through.

Stir in the rest of the spices in the order listed. If you want your
aloo gobi hotter, crumble the chiles. If not, leave whole & then
remove before serving. Mix well & let simmer over the very low heat
for another 7 minutes. If it sticks, sprinkle in a few drops of
water, but try to avoid doing this if possible. The vegetables
should now be well cooked. Stir in the cilantro, being careful notb
to break the vegetables. Serve immediately.

Recipe by Mark Satterly

 

 

Servings: 4

 

 

 

 


 

Aloo Gobi Mark's Version Recipe brought to you by Recipes 4U