Indian Cauliflower with Potatoes (Aloo Gobi)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.2
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,023.9 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 8.2 g
- Protein: 6.3 g
View full nutritional breakdown of Indian Cauliflower with Potatoes (Aloo Gobi) calories by ingredient
Introduction
Yummy vegetarian dish Yummy vegetarian dishNumber of Servings: 4
Ingredients
-
1 medium head of cauliflower cut into small, bite sized florets
2 medium potatoes, boiled, peeled and diced
1 large sweet onion, diced
1 can cut green beans, drained
3 Tbs olive oil
3 Tbs 99% fat free chicken broth
1 Tbs cumin seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 Tbs salt
1/4 tsp cayenne pepper
Directions
Using day old boiled potatoes that have been in the fridge work well here. Potatoes need to be boiled, peeled, and cut into bite sized pieces.
Soak caulkiflower florets for 30 minutes before cooking. Drain.
Put oil and chicken broth in large non-stick skillet and heat over medium heat. When hot, add cumin seeds and let pop for a few seconds. Then add cauliflower and and stir to coat while cooking for 3 minutes. Cook cauliflower until it starts to brown. Then cover, turn to low, and simmer for about 10 minutes. Add onion and let simmer 3 or 4 more minutes. Add in diced potato, green beans, and the rest of the spices. Turn to coat, cooking long enough to heat through. Maybe 3 more minutes or so.
Serve hot. Canbe main or side dish. Delicious left overs!
Number of Servings: 4
Recipe submitted by SparkPeople user MWMESSNER.
Soak caulkiflower florets for 30 minutes before cooking. Drain.
Put oil and chicken broth in large non-stick skillet and heat over medium heat. When hot, add cumin seeds and let pop for a few seconds. Then add cauliflower and and stir to coat while cooking for 3 minutes. Cook cauliflower until it starts to brown. Then cover, turn to low, and simmer for about 10 minutes. Add onion and let simmer 3 or 4 more minutes. Add in diced potato, green beans, and the rest of the spices. Turn to coat, cooking long enough to heat through. Maybe 3 more minutes or so.
Serve hot. Canbe main or side dish. Delicious left overs!
Number of Servings: 4
Recipe submitted by SparkPeople user MWMESSNER.
Member Ratings For This Recipe
-
NRKEVO
Boiled potatoes while I chopped up everything else (used fresh beans). I put oil, veg stock & spices in the pan and then added all veggies at the same time. Cooked so veggies were still crisp and not mushy. Salted to taste (NOT 2 Tbsp). Taste was good and not too spicy. Will make again. Thanks. - 8/29/09
-
CPOKEYRUN
-
BUTTERFLY776
-
CHERRIBABE
Good dish, but nothing quite like the real thing when I order indian. I felt like it was a little dry overall, even though I did use slightly more veggie stock that was called for, probably double.
Overall, delicious with brown rice and I'd try it again with some experimentation next time... - 2/21/09
-
KAREN42BOYS