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Phool Gobi Auk Aloo Ki Bhaji (Cauliflower with Potatoes) Recipe

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This recipe for Phool Gobi Auk Aloo Ki Bhaji (Cauliflower with Potatoes), by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 -- Denise Tilton
Added: Friday, March 24, 2006


2 medium - potatoes
1 - cauliflower, you will need 1 lb. of flowerets
5 T. - vegetable oil
1 tsp. - cumin seeds, whole
1 tsp. - cumin seeds, ground
½ tsp. - coriander seeds, ground
¼ tsp. - tumeric
¼ tsp. - cayenne pepper
fresh hot green chili, chopped fine, to taste
1 tsp. - salt
black pepper, freshly ground

Boil potatoes in their skins and allow to cool completely. Peel potatoes and dice into ¾ inch sized cubes. Break up cauliflower into chunky flowerets and soak in water for 30 minutes, drain. Heat oil in a non-stick pan over medium heat. Put in cumin seeds, let sizzle for about 3 to 4 seconds. Add cauliflower and stir for about 2 minutes, let cauliflower develop “brown” spots. Cover pan and turn heat low and simmer for about 4 to 6 minutes or until cauliflower is almost done but still a little crunchy. Add diced potatoes, ground cumin, coriander, tumeric, cayenne, green chili, ground roasted cumin, salt and some black pepper to taste. Stir gently and continue to cook uncovered over low heat for another 3 minutes or until potatoes are warmed through. Serve with Tandoori Style Chicken.




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