Curried Cauliflower and Potatoes (Aloo Gobi)
23
23
Ingredients
| 2 | each |
green chili peppers
hot, minced |
* |
| ½ | inch |
ginger root
grated |
* |
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
mustard seeds, black
|
|
| 4 | tablespoons |
ghee (clarified butter)
|
|
| 3 | medium |
potatoes
diced |
|
| 1 | medium |
cauliflower florets
florets |
* |
| 2 | medium |
tomatoes
diced |
|
| ½ | teaspoon |
turmeric
|
|
| 2 | teaspoons |
coriander
|
|
| ½ | teaspoon |
garam masala
|
* |
| 1 | teaspoon |
brown sugar
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
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.
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Nutrition Facts
Serving Size 167g (5.9 oz)Amount per Serving
Calories 20446% of calories 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?
