Aloo Gobi
- Number of Servings: 8
Ingredients
* 1/4 cup vegetable oil * 1 large onion, peeled and cut into small pieces * 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped * 1 small green chilies, chopped into small pieces (or one teaspoon chili powder) * 1 large cauliflower, leaves removed and cut evenly into eighths * 3 large potatoes, peeled and cut into even pieces * 2 cans diced tomatoes * fresh ginger, peeled and grated * fresh garlic, chopped * 1 teaspoon cumin seed * 2 teaspoons turmeric * 1 teaspoon salt * 2 teaspoons garam masala
# Heat vegetable oil in a large saucepan.
#
2
Add the chopped onion and one teaspoon of cumin seeds to the oil.
#
3
Stir together and cook until onions become creamy, golden, and translucent.
#
4
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
#
5
Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
#
6
Add ginger and garlic; mix thoroughly.
#
7
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
#
8
Ensure that the potatoes and cauliflower are coated with the curry sauce.
#
9
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
#
10
Add two teaspoons of Garam Masala and stir.
#
11
Sprinkle chopped coriander leaves on top of the curry.
#
12
Turn off the heat, cover, and leave for as long as possible before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ADAMM9.
#
2
Add the chopped onion and one teaspoon of cumin seeds to the oil.
#
3
Stir together and cook until onions become creamy, golden, and translucent.
#
4
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
#
5
Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
#
6
Add ginger and garlic; mix thoroughly.
#
7
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
#
8
Ensure that the potatoes and cauliflower are coated with the curry sauce.
#
9
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
#
10
Add two teaspoons of Garam Masala and stir.
#
11
Sprinkle chopped coriander leaves on top of the curry.
#
12
Turn off the heat, cover, and leave for as long as possible before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ADAMM9.
Nutritional Info Amount Per Serving
- Calories: 178.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 397.0 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 6.4 g
- Protein: 5.3 g
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