Aloo Gohbi with tofu

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Aloo Gohbi with tofu calories by ingredient


Introduction

Indian potato and cauliflower stew. I added tofu to the recipe for some proteins to create a standalone dish Indian potato and cauliflower stew. I added tofu to the recipe for some proteins to create a standalone dish
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

Directions

- 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.