Gobi Aloo (Cauliflower and Potatoes)
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 teaspoon mustard seeds
2 or 3 pods Cardamom
1 teaspoon Coriander
1 teaspoon Cumin seeds
1/2 teaspoon Turmeric
3 tblsp Vegetable Oil
This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, howe'ver it adds a nice touch.
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
Cut the cauliflower into small bite sized pieces (roughly 1 cubes), throwing away most of the stem pieces. Wash and drain in a collander.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.