Recipe Archives->Vegetarian->Aloo Gobi

Aloo Gobi (sorta)

1/2 head of cauliflower, separated into florets
1 head of broccoli, separated into florets
broccoli stem, split and sliced
2 potatoes, peeled and cubed large
1 medium onion, chopped
3 cloves garlic, minced
1 TBS cumin powder
2 TBS minced fresh ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne
2 TBS olive oil (or ghee)
water
white wine
1/4 cup raisins
1/4 cup sunflower seeds
1/4 cup roasted red peppers

Heat the olive oil in a deep pan at medium-high.  Add allspice and
cumin.  Saute the onion and garlic until soft.  Add some white
wine, the sunflower seeds, and the ginger, and stir regularly.  As
the wine boils off, add a little more; alternate between a splash
of wine and a splash of water throughout the cooking.  Make sure
that the cook gets only wine internally.

Next, add the potatoes and more liquid; keep stirring.  After about
5-10 minutes add the cauliflower and rasisins; after 10 minutes
more add the broccoli and red peppers.  Keep stirring and keep
adding liquids.  When the broccoli is soft, add the black pepper
and cayenne.

Serve the dal and the vegetables over basmati rice, with a side of
yogurt and some chapatis or tortillas.

Printable version: aloo-gobi.txt.