12 oz potaotes, diced
20 oz cauliflower florets
1 large tomato, diced
8 oz onion, thinly sliced
1 salt & cayenne, to taste
1/2 tsp turmeric
1/2 tsp basil leaves
1 tsp cumin seeds
1 oz lemon juice
1 each 1/2 piece ginger
2 each garlic cloves
2 oz vinegar
1 canola oil
4 oz cilantro leaves
1 each jalapeno
2 each green onions
Directions
Boil diced potatoes and cauliflower florets in water with salt,
cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as
they will be done before the potatoes. The vegetables should be
cooked but firm. Grind ginger and garlic. If fresh ginger is not
available, use 1/2 tsp ginger powder. Finely chop the cilantro, green
onion and jalapeno. Mix slice onion with basil, binegar and olive
oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb
canola oil. When hot, add the cumin seeds. Fry until light brown. Add
the onions. Cook until opaque. Add ginger and garlic. Saut, for a few
minutes. Add the potatoes, cauliflower and the diced tomato. If the
vegetables stick to the pan, add a little water to keep it moist.
Simmer until vegetables are done. Sprinkle with chopped cilantro,
lemon juice and sliced tomato before serving.
From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to
New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.
Servings: 2 servings
Aloo Gobi Masala Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
Recipes as a concept can be traced way back into history, in truth as far back into history as ancient Egypt, and possibly even further than that. In practice though, in the main part, these early cookbooks were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to experts is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later, we have two interesting cookery books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is served today, but instead accounts of the types of food on the tables of the rich. For the centuries that followed, the rich families of the West tried to lay on the most exotic banquets, and as a result chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes of the day. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Aloo Gobi Masala recipe.
