2 each hot green chilies, minced
1 each 1/2 piece of ginger root
1 tsp cumin seeds
1 tsp black mustard seeds
4 tbsp ghee
3 medium potatoes, diced
1 medium cauliflower in florets
2 medium tomatoes, diced
1/2 tsp turmeric
2 tsp coriander
1/2 tsp garam masala
1 tsp brown sugar
1 tsp salt
3 tbsp coarsely chopped coriander
Directions
Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl.
Heat ghee in a large pot. When hot, add the spices. When the mustard
seeds start to pop, drop in the potatoes & cauliflower. Fry for 4
minutes or so.
Add the tomatoes, turmeric, coriander, garam masala, sugar, salt &
half the minced coriander. Mix well, cover & gently heat for 15
minutes. If the vegetables start to stick, add a few drops of water.
Top with remaining coriander & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Servings: 5 servings
Aloo Gobi (Curried Cauliflower & Potatoes) Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Potato; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes way back into history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these ancient cook books were just very simple hieroglyphic instructions for food preparation.
As we move into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into starters, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the early Romans used a wide range of aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and dill. During the following few centuries, the upper-class families of Europe strove to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were much in demand. Even so, it was during the 1800s that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking books are greatly in demand as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Aloo Gobi (Curried Cauliflower & Potatoes) recipe.
