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Aloo Gobi
April 01, 2013

I LOVE this recipe. However, it has taken me a few tries to figure out how to best orchestrate cooking all of the elements without scorching/turning things to mush/etc. The following works well for me: Cover the potatoes and cook them in some vegetable oil until they are pierceable but not fully done, stirring occasionally (takes around 10 minutes for me, but I usually double the recipe). Take them off the heat, THEN proceed with the recipe as written, adding the potatoes back in at the same time as the cauliflower. Also, I definitely recommend adding a bit of water to the spice mixture to form a paste--it prevents scorching so you don't end up with a nondescript "burnt Indian spice" flavor, but rather the fantastic combination of spices given in the recipe. Finally, I usually add a total of about a 1/2 cup of water while the whole dish is cooking, spread out over the full cooking time. You might get by without it, but it helps things to soften a little more quickly. The dish never comes out crunchy for me, but I honestly don't mind at all. Really a great (and super cheap, if you buy bulk spices!) recipe.

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