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
Recipes as a concept can be traced back into ancient history, in truth as far as ancient Egypt, and potentially, even further back. Having said that, generally, these early cook books were just basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into starters, main meal and afters, a style of dining still practiced today. He also tells us how the ancient Romans used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Over the succeeding few hundred years, the rich families of the West tried to lay on the most exotic meals, and as a result the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes of the day. When we get to the twentieth century, cooking publications were increasing in popularity mostly due to increased literacy, people having increased spare time and having more money to spend. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Aloo Gobi recipe.
