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Aloo Gobi

  • 1 cauliflower
  • 4 potatoes
  • 1/4 cup Oil
  • 1 tsp cumin seeds
  • 1 inch piece ginger
  • 3 cloves garlic
  • 3/4 tsp turmeric
  • 1 tsp red chili powder
  • 3 tomatoes
  • 1 tsp garam masala
  • 2 tsps coriander powder

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. Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

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