*  Exported from  MasterCook  *

                Curried Cauliflower & Potatoes (Aloo Gobi)

Recipe By     : The Art of Indian Vegetarian Cooking by Yamuna Devi
Serving Size  : 5    Preparation Time :0:00
Categories    : Vegetables                       Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Hot green chilies -- minced
   1                    Fresh ginger root (1/2")
   1       ts           Cumin seeds
   1       ts           Black mustard seeds
   4       tb           Ghee
   3       md           Potatoes -- diced
   1       md           Cauliflower -- in florets
   2       md           Tomatoes -- diced
     1/2   ts           Turmeric
   2       ts           Coriander
     1/2   ts           Garam masala
   1       ts           Brown sugar
   1       ts           Salt
   3       tb           Cilantro -- coarsely chopped

  Combine chilies, ginger, cumin seeds & mustard seeds in a small
  bowl. Heat ghee in a large pot. When hot, add the spices. When the
  mustard seeds start to pop, drop in the potatoes & cauliflower.
  Fry for 4 minutes or so.
  
  Add the tomatoes, turmeric, coriander, garam masala, sugar, salt &
  half the minced cilantro. Mix well, cover & gently heat for
  15 minutes. If the vegetables start to stick, add a few drops of
  water. Top with remaining cilantro & serve.
  

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