[CH] speaking of cauliflower
Brent Thompson (brent@hplbct.hpl.hp.com)
Fri, 05 Mar 1999 08:57:53 -0800
Here's a very good cauliflower recipe I think I never posted to chile-heads
before (but even if I did, it's still a very good recipe :-) ).
--- Brent
** Alu Gobhi (from Von Welanetz Guide to Ingredients)
(A Punjabi recipe originally from Paul Bhalla's Cuisine of India
restaurant in Los Angeles)
2 lbs. potatoes, cut into 1/2" cubes
4 oz. ghii (or 1 stick butter)
1/2 C. oil, mustard (or as little as 1/4 C.)
1/2 tsp rai (black mustard seeds)
1 onion, medium, chopped
2 Tbs. ginger, fresh, finely slivered
2 tsp. amchoor, ground (dried green mango)
1.5 tsp haldi, ground (turmeric)
1.5 tsp dhania, ground (coriander)
1.5 tsp jeera, ground (cumin)
1 tsp. paprika, powder
1 tsp. mirch, lal, powder (cayenne)
1/4 tsp hing, powder (asafoetida)
3 lbs. cauliflower, cut into flowerets
2 tomatoes, fresh, ripe, peeled, diced
salt to taste
In a large wok, heat ghii and brown potatoes lightly. Remove the potatoes
and remaining ghii/butter and set potatoes aside, reserving the ghii/butter.
Pour in the mustard oil. [To prepare mustard oil for cooking, heat until
oil just begins to smoke, then let cool a bit. Reheat and begin cooking.]
When the oil is hot (but not smoking), add the mustard seeds. Almost
immediately they will begin to pop. Stir in the onion and toss until
lightly browned. Reduce heat and add all remaining spices. Cook, stirring
constantly, until lightly toasted.
Add cauliflower and fry a little bit, until cauliflower is to the point
that it and potatoes both need the same amount of cooking time to be fully
cooked. [After frying the cauliflower just a bit, I add about 1/4 C. water
to keep everything from sticking/burning, but this probably wouldn't be
necessary if I used non-stick cookware.]
Add potatoes and tomatoes, cover, and cook until done.
Add reserved ghii/butter and salt to taste.