Aloo Gohbi with tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- I large cauliflower head, divided in edible pieces- 2 tbsp oil (i use sunflower)- 1 tsp cumin seeds- 3 potatoes, diced- 300-350g (~10 oz) firm tofu- 2-4 tbsp ginger root, chopped fine- 2 cloves garlic, chopped fine- 1 tsp tumeric powder- 1/2 tsp cayenne pepper- 1 tsp salt- 2dL (~3/4 cup) water- 4 tbsp cilantro, chopped- 1/2 tsp garam masala
- heat the oil and fry the cumin seed until they turn dark (should take about 30 seconds).
- Add the potatoes and tofu. Fry for about 5 minutes until the potatoes get slightly crunchy.
- Add ginger, garlic, tumeric and cayenne pepper
- Add the cauliflower, water and salt. Put a lid on the pan and boil on low heat until the cauliflower and potatoes are cooked (my recipe said 7 minutes, but it usually takes longer)
- Take of the lid, put the heat up till medium/high and let the excess of water evaporate
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNA_HELM.
- Add the potatoes and tofu. Fry for about 5 minutes until the potatoes get slightly crunchy.
- Add ginger, garlic, tumeric and cayenne pepper
- Add the cauliflower, water and salt. Put a lid on the pan and boil on low heat until the cauliflower and potatoes are cooked (my recipe said 7 minutes, but it usually takes longer)
- Take of the lid, put the heat up till medium/high and let the excess of water evaporate
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNA_HELM.
Nutritional Info Amount Per Serving
- Calories: 336.5
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 656.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 9.4 g
- Protein: 16.3 g
Member Reviews