Aloo Gobi
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Saved in 13 recipe boxes and 12 cookbooks
Saved in 13 recipe boxes and 12 cookbooks
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Invite some East Indian flavors into your home with this scrumptious dish made with potatoes and a variety of spices.
Metric measurements
* Nutrition Facts
Ingredients
| 1 | head | cauliflower florets | * |
| 4 | each | potatoes | |
| 1/4 | cups | vegetable oil | |
| 1 | teaspoon | cumin seeds | |
| 1 | inch | ginger | fresh, minced* |
| 3 | cloves |
garlic |
|
| 3/4 | teaspoons | turmeric | |
| 1 | teaspoon | red pepper flakes | |
| 3 | each | tomatoes | |
| 1 | teaspoon | garam masala | * |
| 2 | teaspoons | coriander | ground |
Directions
Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes.
Bhoona, add turmeric and chili powder, and bhoona again.
Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes.
Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.
First published: 1996-01-27 last updated: 2012-03-30
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