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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 4 servings |
||
| Calories 133 | ||
| Calories from Fat 35 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 629mg | 26% | |
| Potassium 734mg | 20% | |
| Total Carbohydrate 22.7g | 7% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 4.1g | ||
| Protein 4.5g | 9% | |
Aloo Gobi - Cauliflower and Potatoes
SERVES 4 -6
Ingredients
- 1 head cauliflower (flowerets cut into 1/2 inch pieces)
- 2 medium boiling potatoes (3/4lb, cut into ½ inch cubes)
- 1 tablespoon vegetable oil
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon fennel seed
- 1 teaspoon whole cumin seed
- 1-2 dried hot red chili pepper
- 3/4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 teaspoon garam masala
Directions
1
Heat the oil in a large 12 to 14 inch skillet.2
When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.3
Stir once and add the cauliflower and potatoes.4
Stir lightly until coated with spices and oil.5
Turn heat down to medium.6
Add turmeric, ground coriander, salt and pepper.7
Sauté for 8–10 minutes.8
Add ¼ cup water and cover immediately.9
Turn heat very low and steam vegetables for 7-10 minutes (until tender).10
Sprinkle the garam masala over the vegetables, stir once and serve.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Cauliflower
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Lactose-free
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Featured Reviews for This Recipe
From: federico
On Mar 3, 2004
This turned out to be very tasty indeed. I made it with 2 large (about 1.5 pounds total) sweet potatoes instead of boiling potatoes (much more flavor, and healthier too!), and added about 2 cups of Chick peas. I nearly trippled all of the spices, and added 1 cup of water rather than 1/4. I was a little concerned that there did nto seem to be much sauce, but it was plenty flavorful over rice. Overall - delicious!
From: Vegan Courtney
On Jul 29, 2004
My boyfriend and I have made this twice now, and it's been a hit both times. We made it with red potatoes and sweet potatoes the second time and served it along with indian cabbage and pea curry and basmati rice...it was excellent! This is a great recipe that captures the flavor of our favorite indian restaurant without being too difficult to make at home. Thanks for sharing!
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