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  Aloo gobi~ mark's version
 
Yield: 4 Servings
 
6 tb Vegetable oil      4 md Potatoes cut into bite- -- sized pieces
1 md Cauliflower cut into bite- -- sized pieces      1/8 ts Asafetida
1 ts Black mustard seeds      1 ts Whole cumin seeds
1 ea 1" piece ginger grated      3 ea Dried red chiles
1 ea Bay leaf      2 ts Coriander powdered
1 ts Turmeric      1 ts Garam masala Salt & pepper
1/4 c Cilantro
 minced Heat oil until it is hot in a large strong saucepan. Drop in the prepared potatoes & cauliflower & stir well until all the pieces are basted in the oil. Reduce heat to very low & cook gently stirring occasionally & carefully for 5 minutes. Add the asafetida & a few seconds later the cumin seeds followed by the black mustard seeds. Stir well & allow to continue cooking for 5 minutes or until the vegetables are almost cooked through. Stir in the rest of the spices in the order listed. If you want your aloo gobi hotter crumble the chiles. If not leave whole & then remove before serving. Mix well & let simmer over the very low heat for another 7 minutes. If it sticks sprinkle in a few drops of water but try to avoid doing this if possible. The vegetables should now be well cooked. Stir in the cilantro being careful notb to break the vegetables. Serve immediately. Recipe by Mark Satterly

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