EMERIL
went vegetarian at
Food TV's

Episode EE 1113
May 15, 2004

ALOO GOBHI MASALA
(Cauliflower & Potatoes cooked in a spicy sauce.)

Ingredients:

Cauliflower 1/2 kg
Potatoes,medium Size 2
Onin, finely chopped 1
Tomato, finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Thinly sliced Green Chili 2
Roasted Cumin powder 1 tsp.
Red Chili powder 1 tsp.
Turmeric powder 1/4 tsp.
Garam masala powder 1 tsp.
Dry coriander powder 1/2 tsp.
Virgin olive oil 3 tsp.
Salt to taste a dash
Chopped green coriander leaves for garnishing

Method:

1. Cut fresh cauliflower and potatoe into medium sized cubes and thorougly wash them. Heat oil in a frying pan / kadhai.
2. Add green chili, ginger garlic for a few seconds.
   
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
   
4. Add red chili, cumin, turmeric and red coriander powders, garam masala and salt. Mix well.
   
5. Add cauliflower and potatoe and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender.
   Occasionally stir it to prevent sticking to the buttom.
   
6. Garnish with coriander leaves and serve hot.
   

1. Take one whole tandoori chicken and cut into pieces.
2. Heat half of the butter in a frying pan. Add ginger garlic and green chili paste and saute for one minute. Add chicken pieces and fry until brown on all sides. Remove and keep aside.
3. Add the remaining butter and reheat. Add tomatoe puree, red chili, garam masala and coriander powders and salt.
   Stir well.
4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.
5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for ten minutes.
6. Garnish with coriander leaves and rest of the cream and serve hot.