1 cauliflower
4 potatoes
1/4 cup oil
1 tsp cumin seeds
1 ginger, fresh, 1
3 garlic cloves
3/4 tsp turmeric
1 tsp red chili powder
3 tomatoes
1 tsp garam masala
2 tsp coriander powder
Directions
Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute
cumin seeds for about a minute. Add garlic and ginger, stir and add
potatoes. Bhoona, add turmeric and chili powder, and bhoona again.
Add tomatoes and simmer for about 5 minutes. Add cauliflower and high
heat for about a minutes. Lower heat, cover and let simmer for about
15 minutes. Curry should be damp-dry.
Servings: 6 servings
Aloo Gobi Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is quite feasible to prove the history of recipes way back into antiquity, certainly as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, old cookbooks were just primitive pictorial instructions for preparing meals.
Closer to modern times, there were a couple of interesting recipe books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is popular today, but rather descriptions of the types of food on the tables of the nobility of the period. By the time we get to the twentieth century, cookery publications are in high demand, mostly due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Aloo Gobi recipe.
