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Curried Cauliflower & Potatoes (Aloo Gobi)

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Submitted by rbkehr

YIELD

5 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH GREEN CHILI PEPPERS
hot, minced *
½ 0.5
INCH INCH GINGER ROOT
grated *
1 5
TEASPOON ML CUMIN SEEDS
1 5
TEASPOON ML MUSTARD SEEDS, BLACK
4 6E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
3 3
MEDIUM MEDIUM POTATOES
diced
1 1
MEDIUM MEDIUM CAULIFLOWER FLORETS
florets *
2 2
MEDIUM MEDIUM TOMATOES
diced
½ 2.5
TEASPOON ML TURMERIC
2 1E+1
TEASPOONS ML CORIANDER
½ 2.5
TEASPOON ML GARAM MASALA *
1 5
TEASPOON ML BROWN SUGAR
1 5
TEASPOON ML SALT
3 45
TABLESPOONS ML CORIANDER
coarsely chopped

Directions

Combine chilies, ginger, cumin seeds and mustrad seeds in a small bowl.

Heat ghee in a large pot.

When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes and cauliflower.

Fry for 4 minutes or so.

Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the minced coriander.

Mix well, cover and gently heat for 15 minutes.

If the vegetables start to stick, add a few drops of water.

Top with remaining coriander and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 204 46% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 767mg 32%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 7g
Vitamin A 15% Vitamin C 56%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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