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Very Tasty Salt And Pepper Gobi
Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside. Blend garlic and ginger with 3 fl oz of water in a food processor.Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown.
Ingredients:
* 3 medium potatoes, peeled and cut into 1” dice or slices salt
* 1/2 oz flaked almonds
* 2 tbsp poppy seeds
* 2 tsp ground coriander
* 1 1/2 tsp whole cumin seeds
* 4 cloves of garlic, peeled and chopped
* 1/2 tsp ground ginger
* 8 tbsp vegetable oil
* 1 medium onion, peeled and finely chopped
* 1/4 tsp ground turmeric
* 1/8 tsp cayenne pepper
* 8 fl oz plain yoghurt
* 1 tsp garam masala
Method:
Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside. Blend garlic and ginger with 3 fl oz of water in a food processor. Set aside.Heat the oil in a heavy wide saute pan, and fry the potatoes until they turn brown on all sides. Remove potatoes with a slotted spoon and set aside on a plate.
Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown. Add turmeric, and the cayenne, and fry and stir for a few seconds. Add the dry mix from the first pan, and the wet mixture from the food processor, and 3/4 tsp salt.
Stir and fry the mixture. Whenever Very tasty Salt and Pepper Gobi seems to dry up add a tbsp of yoghurt. Keeping stirring, frying, adding tbsps of yoghurt, until all the yoghurt is used (it’s important to add the yoghurt slowly). Add the garam masala and 4 fl oz of water. Mix well, and cover the pot tightly. Cook for about 30 minutes or until the potatoes are cooked through, stirring occasionally but always replacing the lid. The potatoes should have a thick sauce clinging to them when they are done. http://www.indomunch.com