- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.2
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,023.9 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 8.2 g
- Protein: 6.3 g
Indian Cauliflower with Potatoes (Aloo Gobi)Submitted by: MWMESSNER
IntroductionYummy vegetarian dish Yummy vegetarian dish
1 medium head of cauliflower cut into small, bite sized florets
2 medium potatoes, boiled, peeled and diced
1 large sweet onion, diced
1 can cut green beans, drained
3 Tbs olive oil
3 Tbs 99% fat free chicken broth
1 Tbs cumin seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 Tbs salt
1/4 tsp cayenne pepper
Soak caulkiflower florets for 30 minutes before cooking. Drain.
Put oil and chicken broth in large non-stick skillet and heat over medium heat. When hot, add cumin seeds and let pop for a few seconds. Then add cauliflower and and stir to coat while cooking for 3 minutes. Cook cauliflower until it starts to brown. Then cover, turn to low, and simmer for about 10 minutes. Add onion and let simmer 3 or 4 more minutes. Add in diced potato, green beans, and the rest of the spices. Turn to coat, cooking long enough to heat through. Maybe 3 more minutes or so.
Serve hot. Canbe main or side dish. Delicious left overs!
Number of Servings: 4
Recipe submitted by SparkPeople user MWMESSNER.
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Member Ratings For This Recipe
Boiled potatoes while I chopped up everything else (used fresh beans). I put oil, veg stock & spices in the pan and then added all veggies at the same time. Cooked so veggies were still crisp and not mushy. Salted to taste (NOT 2 Tbsp). Taste was good and not too spicy. Will make again. Thanks. - 8/29/09
Good dish, but nothing quite like the real thing when I order indian. I felt like it was a little dry overall, even though I did use slightly more veggie stock that was called for, probably double.
Overall, delicious with brown rice and I'd try it again with some experimentation next time... - 2/21/09
Wow! That is TASTY! Definitely has the yummy Indian thing happening but it also has something about it that seems perfect for our Thanksgiving dinner.
I cooked the onions with the cumin first and substituted fresh green beans for the canned.
Really wonderful. Thank you! - 8/11/08