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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%
detailed view... how is this calculated?

Aloo Gobi - Cauliflower and Potatoes

Recipe #17382 | 45 min | 15 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Zeke Koch
Jan 18, 2002

An Indian Classic

SERVES 4 -6 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1366704

On Sep 1, 2009

This was so tasty and delicious! It was also easy, so I'll definitely make it again.

0 people found this review helpful

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From: Chef #1122474

On Mar 22, 2009

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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!

12 people found this review helpful

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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!

5 people found this review helpful

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