Aloo Gobi (Curried Cauliflower & Potatoes) Recipe

Ingredients

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

Written recipes as a concept can be found way back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.

During the time of the Romans a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few you will know such as bay, rue and parsley.

Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the holy lands, such as basil and rosemary. These new culinary innovations caused an explosion in manuscripts on food, many of which are now in private cookery archives.

When we get to the 20th century, cooking publications are increasing in popularity mostly due to better eduction, people having more spare time and having more money.

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We hope you enjoy this Aloo Gobi (Curried Cauliflower & Potatoes) recipe.

 


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