Aloo Gobi Mutter
- Number of Servings: 4
Ingredients
2 cups cubed potatoes(medium size cubes)2 overflowing cups of cauliflower florets(large florets broken or cut to a medium size)1/3-1/2 cup peas1 green chili chopped or to taste1 Tablespoon garlic chopped2 teaspoons ginger chopped1 Tablespoon organic canola oil or mustard oil or any oil with high smoke point1 teaspoon cumin seedsa generous pinch asafetida(hing) optional1/4 teaspoon turmeric powder1/2 teaspoon coriander powder or freshly crushed coriander seeds1/4 teaspoon cumin powder1/4-1/2 teaspoon chili powder or cayenne2/3 teaspoon salt or to taste
In a large pan, add oil and heat at medium.
When hot add the cumin seeds and mix for half a minute.
Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
At this point you can go 2 ways,
1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.
2. Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
Cover and cook potatoes and cauli on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.
Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.
Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and flat breads.
For variations Use mustard seeds along with cumin, or use Panch phoran(Indian 5 spice mix) instead of the spices used, or garam masala. Add some chopped tomato with the peas for a wet version, skip the peas and so on!
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CMURPHY333.
When hot add the cumin seeds and mix for half a minute.
Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
At this point you can go 2 ways,
1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.
2. Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
Cover and cook potatoes and cauli on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.
Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.
Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and flat breads.
For variations Use mustard seeds along with cumin, or use Panch phoran(Indian 5 spice mix) instead of the spices used, or garam masala. Add some chopped tomato with the peas for a wet version, skip the peas and so on!
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CMURPHY333.
Nutritional Info Amount Per Serving
- Calories: 208.2
- Total Fat: 7.3 g
- Cholesterol: 5.0 mg
- Sodium: 262.5 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.5 g
- Protein: 6.4 g
Member Reviews