Don't miss another issue…      Subscribe

Curried Cauliflower and Potatoes (Aloo Gobi)

 

23

Yield

5

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed