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 quite feasible to prove the history of recipes far back into the far past, at least as far into history as the ancient Egyptians, and maybe even further. However, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for food preparation.
As we move into Roman times 25BC a roman called Apicius wrote a few documents describing recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also describes how the ancient chefs used a wide range of herbs and spices, including a few you will know for example bay, rue and parsley. During the next few centuries, the powerful and wealthy competed with each other to offer the most extravagent banquests, and because of this the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes of the day. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much 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 our web site. |
We hope you enjoy this Aloo Gobi~ Mark's Version recipe.
