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Curried Cauliflower and Potatoes (Aloo Gobi)

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“Posting for ZWT. From "The Art of Indian Vegetarian Cooking" by Yamuna Devi.”
READY IN:
35mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

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

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