Next up is a recipe for vegatable cutlets:
Finally, we have a recipe involving potatoes and cauliflower. Another amazing taste sensation.
In this Punjabi recipe, cauliflower and potatoes are cooked in oil laced with cumin and turmeric until smoky and golden yellow, Aloo Gobhi is traditionally a mild dish, and a favorite of Indian children. It is one of the first dishes offered to an Indian child to acclimatize his or her palate to spices. The addition of bread, a rice pilaf, and a sweet, fruity chutney makes Aloo Gobhi into a complete meal.
1 head cauliflower, 1 1/2 -2 lb
2 TBL vegetable oil
1 tsp cumin seeds
3 boiling potatoes, peeled and cut into 1-inch pieces
2-4 TBL peeled and finely shredded ginger
2 tsp minced garlic
1/4 tsp ground turmeric
1/2 tsp cayenne pepper
1 1/2 tsp salt, or to taste
3/4 cup water
1/4 cup finely chopped fresh cilantro
1/2 tsp garam masala, or cumin seeds, roasted and ground.
Separate the cauliflower florets and cut them into 1 1/2-inch pieces. Peel the stem and cut crosswise into slices 1/8 inch thick. Chop the leaves if any and add to the cauliflower.
In a large saucepan over medium-high heat, warm the oil. When hot, add the cumin and fry until it turns several shades darker, about 30 seconds. Add the potatoes and stir-fry until they are lightly crisped, about 5 minutes. Add the ginger, garlic, turmeric, and cayenne pepper, and mix well.
Add the caulifower, salt, and water and mix well. Reduce the heat to low, cover, and cook until the cauliflower is very soft, about 7 minutes. Uncover the pan, increase the heat to medium-high, and cook until the excess moisture evaporates, about 5 minutes. Check and correct the seasonings. Sprinkle with cilantro and garam masala, or cumin and serve.