Indian Aloo Gobi

2 table spoons curry powder
1.5 tspn garam masala

2 medium onions finely diced
½ pound diced red bliss potatoes
3 tbspns veg oil heated up.
3 cloves garlic crushed.
3 Serrano chilis with seeds removed finely chopped.
Grated ginger 1 tbspn and tomatoes paste 1 tbspn.

Chop 1/2 head of cauliflower florets
14 0z can of tomatoes (pulsed in food processor).
1 c of water and 1 can of chick peas. 1.5 tspns of sugar and a tspn of salt. 1.5 c of peas and ¼ c of sour cream

Toast 2 on medium high heat until smoking. (about a minute) Remove and keep to side.

High heat add 2 tablespoons of Olive Oil. Add onions and potatoes. Cook for about ten minutes on high heat until both are brown colored.


Lower heat, add another table spoon of oil. Add garlic, chilis, ginger, tomato paste. Add toasted spices. Cook for a couple of minutes.

Add cauliflower and mix to coat with mixture. Add tomatoes, water, chick peas, sugar and salt. cook for 15 minutes on medium with cover.

whisk sour cream with a little water. Add to pot with peas. Cook another 2 minutes to soften peas.


Number of Servings: 6

Recipe submitted by SparkPeople user FHAQER.