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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 2.0g | ||
| 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 5.3g | 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: HesterX
On Jun 14, 2009
This was a huge hit with both vegetarians and carnivores alike, which really surprised me. The only variations I made was using olive oil instead of vegtable, and like another reviewer, I cooked the potatoes tender by themselves & then added them. This had just enough hints of spice, without being either bland or too hot. I usually add extra the amount of spices call for, but with this recipe I did and will follow exactly as stated. I am excited to have tried this, and plan on making this often. Thanks for impressing my house guests and husband. 
From: VegeTara
On May 13, 2009
This is probably the best aloo gobi I've ever made, and I've tried a bunch of recipes because it's one of my favorite Indian foods! Most other recipes omit the tomato and I think that's what really makes the difference in this recipe. Since some of the other reviews commented that it took longer than 20 min. to cook, I took a hint from one of my other aloo gobi recipes — don't add the cauliflower and potatoes together. I added the potatoes first where specified and cooked it for 10 min, then added the cauliflower and cooked for an additional 10 min. I also added a little water when I added the cauliflower so I could coat the veggies. It worked perfectly!
From: eatrealfood
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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