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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (280g) Recipe makes 8 servings The following items or measurements are not included below: 1 bunch fresh coriander 2 cans diced tomatoes |
||
| Calories 206 | ||
| Calories from Fat 64 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 332mg | 13% | |
| Potassium 965mg | 27% | |
| Total Carbohydrate 32.6g | 10% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 4.7g | ||
| Protein 5.2g | 10% | |
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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
Directions
1
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.
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- Course > Main Dish > Curries
- Main Ingredient > Vegetables > Cauliflower
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef Decadent1
On Jun 9, 2008
Oh ......that's soooo good! I have a similar recipe that I use and I found this one to be equally as good. It was a cold, rainy day here so I made Tandoori chicken, Ali gobi, naan bread, basamati rice, and pakoras to warm us up....this was a great complimentary dish. Loved it!!! Thanks for the recipe.....mmm....
From: Prose
On Jun 9, 2008
This was good! I made as directed except I added chickpeas (as suggested by other reviewers), used 2 fresh tomatoes instead of canned, used powdered cumin instead of seeds, and increased the amount of garam masala (and added even more at the table). Next time I might use only 2 potatoes instead of 3. It's easier to make if you can get friends or family to help with the chopping! We all enjoyed pitching in and eating it afterwards. Thanks for posting.
From: Chef #125458
On Jan 25, 2005
very good aloo gobi recipe to keep as a staple. one thing - i do think 1/4cup oil is excessive. 2T oil (or ghee as i used) is adequate. i used fresh rather than canned tomatoes, garnished with cilantro and served this over a bed of yellow basmati rice. would recommend this recipe to anyone making their first aloo gobi dish.
From: church of delicious
On Sep 1, 2004
This recipe has taken over my life! i made it sunday for the first time and my girlfriend's mother was bowled over (good thing). i made it again last night b/c i wanted to see what would happen if i used chili powder instead of a minced chili; i also used more cumin (powder instead of seeds) and garam masala (about double what the recipe calls for) and it is SUPERB! so flavorful, i can't get enough. thanks for posting it.
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