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
We can trace the history of `recipes` back into distant history, in truth as far into history as the early Egyptians, and possibly even further than that. However, in the main part, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of 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 having made anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents detailing recipes cooked by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new culinary innovations created a surge in manuscripts on food, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Aloo Gobi~ Mark's Version recipe.
