Aloo Gobhi- Indian Potatoes and Cauliflower with Peas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 240.5
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 155.9 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 8.9 g
- Protein: 8.5 g
View full nutritional breakdown of Aloo Gobhi- Indian Potatoes and Cauliflower with Peas calories by ingredient
Introduction
I used a recipe fromt he book 666 Curries. So tasty and easy to cook! The book says it makes 8 servings, but I changed it to 6 to account for the portion size I "want" to eat! I used a recipe fromt he book 666 Curries. So tasty and easy to cook! The book says it makes 8 servings, but I changed it to 6 to account for the portion size I "want" to eat!Number of Servings: 6
Ingredients
-
1/4 cup canola oil
5 yukon gold potatoes, peeled and cut into 1 inch cubes.
2 tbls ginger paste
3 tbls minced garlic
1/2 onion, sliced in half and cut into 1/4 inch strips
1 can diced tomatoes
1 - 1 lb. bag cauliflower florets (5 cups)
1 1/2 cup peas
3 tea. garam masala
1 tea tumeric
salt
scant dash of nutmeg
dash of red pepper flakes for heat (optional)
Tips
Add extra salt to taste. It seems like there is a spice missing, please comment if you have any ideas. I also probably added more than what I listed for the garam masala and tumeric. I like spice!
Directions
1. Heat canola oil in large skillet on medium heat.
2. Cut potatoes into 1 inch chunks.
3. Add potatoes, garlic, and ginger and cook for about 5 minutes. Stirring frequently to prevent sticking.
4. Add the spices and mix. Keep cooking.
5. Add thinly sliced onion and cook for about 5 minutes until onion get soft.
6. Add 1 can of diced tomatoes, with juice and 1 bag of cauliflower florets. Add a dash of salt and a scant dash of nutmeg- VERY LITTLE!
7. Add peas if you like peas. ( I added these to the recipe)
8. Reduce heat to medium low and cook for about 20 minutes until the potatoes are soft.
9. Cook 1 cup rice at this time, while it is simmering and all should be ready at the same time. (Rice is not calculated in the calorie count for this recipe! )
Serving Size: make 6 large portions.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSJETSTAR.
2. Cut potatoes into 1 inch chunks.
3. Add potatoes, garlic, and ginger and cook for about 5 minutes. Stirring frequently to prevent sticking.
4. Add the spices and mix. Keep cooking.
5. Add thinly sliced onion and cook for about 5 minutes until onion get soft.
6. Add 1 can of diced tomatoes, with juice and 1 bag of cauliflower florets. Add a dash of salt and a scant dash of nutmeg- VERY LITTLE!
7. Add peas if you like peas. ( I added these to the recipe)
8. Reduce heat to medium low and cook for about 20 minutes until the potatoes are soft.
9. Cook 1 cup rice at this time, while it is simmering and all should be ready at the same time. (Rice is not calculated in the calorie count for this recipe! )
Serving Size: make 6 large portions.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSJETSTAR.