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Recipe for :

Aloo Gobi

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

You will also find details of Faith's book at the site where you can also order your copy.

"India: An Indian feast that is spicy, easy and delicious!"


2 – 3 Tablespoons oil
1 teaspoon cumin seeds
1 green chili, finely chopped
1 pound Yukon Gold potatoes, parboiled and cut into 1 inch cubes
1 pound cauliflower, broken into small florets
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
chopped fresh coriander, to garnish

  • Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, add the green chili and fry for 1 minute.
  • Add the potatoes and cauliflower, fry for 5 minutes.
  • Add the coriander, cumin, chili powder, turmeric and salt. Cook for 10 minutes or until the vegetables are tender.
  • Garnish with chopped coriander.