Description
Preparation of Aloo Gobi, a classic North Indian vegetable dish. It consists mainly of cauliflower florets (gobi) and potatoes (aloo). The vegetables are mixed with a yellowish liquid, which is turmeric powder dissolved in water or oil. Turmeric gives the dish its characteristic golden-yellow color. It is usually cooked over an open fire. It is then gently braised or fried in a kadhai (an Indian wok) along with cumin, ginger, garlic, and onions. The finished dish is usually served dry (sabzi) without much sauce and garnished with fresh cilantro. – Jaisalmer – at the home of the nomad Barbati – 1990
