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Taj Mahal's "Aloo Gobi"
Taj Mahal, 118-120 Jay Street, Schenectady, NY 12305, tel. 370-3664
Total Cook and prep: 25 min, 4 servings
2 T oil
1 med. Onion finely chopped
1 t ginger garlic paste
1/2 t chili powder
1/2 t tumeric
1/2 t hot green chili paste
salt to taste
1/2 t garam masala
1 med. Cauliflower cut into chunky florets
1/2 c water
2 medium potatoes cut into bite size pieces
1 tomato chopped finely
cilantro for garnish
1. In a large pot, heat oil add chopped onions and saute for a bout a minute or until the onions soften up.
2. Add ginger garlic paste, tumeric, green chili paste, chili powder, garam masala, salt and saute for another 2 minutes allowing all the spices to combine.
3. Toss the potatoes in with water, cover the pot and let the potatoes cook until half done. About 5 to 6 minutes.
4. Add the cauliflower and tomatoes, cook for another 5 minutes, taste for salt, add more if needed. Allow the cauliflower to soften, garnish with cilantro.
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