KCB 5.16: Cauliflower and Potato Supreme (Gobi Alu Bhaji)
Cauliflower and Potato Supreme (Gobi Alu Bhaji)
For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this rich vegetable dish for special occasions.
• PREPARATION & COOKING TIME: 35 minutes
• YIELD: Enough for 5 or 6 persons
• YIELD: Enough for 5 or 6 persons
• 2 large baking potatoes peeled and cut into 2 1/2 cm (1-inch) cubes
• ghee or oil for deep frying
• 1 medium cauliflower cut into flowerets
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) ginger powder
• 1/2 teaspoon (2 ml) turmeric
• 1/4 teaspoon (1 ml) cayenne pepper
• 1 teaspoon (5 ml) salt
• 1 cup (250 ml) plain yogurt or sour cream at room temperature
• 1 tablespoon (20 ml) chopped fresh coriander or parsley
• ghee or oil for deep frying
• 1 medium cauliflower cut into flowerets
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) ginger powder
• 1/2 teaspoon (2 ml) turmeric
• 1/4 teaspoon (1 ml) cayenne pepper
• 1 teaspoon (5 ml) salt
• 1 cup (250 ml) plain yogurt or sour cream at room temperature
• 1 tablespoon (20 ml) chopped fresh coriander or parsley
1. Rinse the potato cubes in cold water. Drain and pat them dry.
2. Place enough ghee in a deep wok or pan that will well-cover the quantity of potatoes. Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8-10 minutes). (You might need to fry in 2 batches). Remove and drain the potatoes. Deep-fry the cauliflowers until they're cooked but slightly firm. Remove and drain them.
3. When all the vegetables are deep-fried, drained, and still warm, place them in a large bowl, add the spices, salt, and yogurt or sour cream. Add the fresh herbs and serve immediately. If not serving immediately, when you are ready to serve, warm the spiced vegetables in a low-heat oven and add the yogurt or sour cream.
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