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
Directions
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 servings
Aloo Gobi~ Mark's Version Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is possible to trace the history of meal recipes way back into the distant past, certainly as far as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a series of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the romans 25BC a man called Apicius assembled some documents describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and afters, a style of dining still practiced today. He also recounts how the ancient Romans made use of many spices and herbs, including some familiar names such as bay, mint and parsley. Later on, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created an outbreak in cookery books, many of which are now in private cookery archives. Over the succeeding few centuries, the powerful families of Europe competed with each other to serve up the most exotic meals, and as a consequence, cooks and their recipes increased in prestige. Even so, it was during the 1800s the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and writing down popular recipes of the day. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Aloo Gobi~ Mark's Version recipe.
