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A
simple and satisfying dry curry that combines potato and cauliflower
with onions, garlic, ginger and fragrant spices. Aloo gobi
makes a great side dish, and goes particularly well when it's
served alongside dhal (lentil curry). Or it can become the
main meal itself by serving it with Indian breads (such as
naan) a dollop of raiti (cucumber yogurt sauce) and a spoonful
or two of Indian-style chutney or pickles. And it makes a
wonderful salad when it's served cold.
(Read
the related
post.)
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3
tablespoons canola or peanut oil
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| 1
tablespoon butter |
| 2
medium floury potatoes (such as Russet or Idaho) |
| Half
a cauliflower |
| 1
onion |
| 1-inch
knob of peeled ginger |
| 2
cloves garlic |
| 2
teaspoons ground cumin |
| 2
teaspoons ground turmeric |
| 1
teaspoon salt |
| 2
tablespoons water |
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1
tablespoon finely chopped cilantro (fresh coriander)
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PEEL
the potatoes and cut them into bite-size pieces, then
cut the cauliflower into florets.
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TOSS
the pototo and cauliflower with 2 tablespoons of the
canola oil in a large bowl, then place in single layer
in a large baking dish. Preheat the oven to 230°C/450°F
and cook for 30 minutes, tossing halfway through.
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WHILE
the potatoes and cauliflower are cooking, finely chop
the onion, finely chop
the garlic, finely grate the ginger, and finely
chop the cilantro.
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HEAT the remaining tablespoon of canola oil with the
butter over a medium heat in a large skillet/frying
pan. Cook the onions for 10 minutes, stirring occasionally,
then add the ginger and garlic and cook for 2 minutes.
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ADD
the the cumin, turmeric and salt and cook a further
minute, stirring continuously.
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ADD
the water to the skillet with the onion-spice mixture,
stirring to combine. Remove the baked vegetables from
the oven, add them to the skillet and toss with the
onion-spice mixture until well coated.
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SERVE
the aloo gobi garnished with the chopped cilantro.
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