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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (635g) Recipe makes 2 servings |
||
| Calories 551 | ||
| Calories from Fat 259 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.9g | 44% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 15.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 679mg | 28% | |
| Potassium 2057mg | 58% | |
| Total Carbohydrate 67.8g | 22% | |
| Dietary Fiber 13.7g | 54% | |
| Sugars 11.7g | ||
| Protein 12.0g | 23% | |
Ingredients
- 1/2 kg waxy potato, peeled and cut into chunks
- 4 tablespoons cooking oil
- 1 medium onion, chopped
- 2 teaspoons ginger, pulp
- 1-2 chilies, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 kg cauliflower floret
- 1/2 teaspoon salt
- 3 tablespoons water
- 2 tablespoons fresh coriander, chopped
Directions
1
Boil potatoes for 5 minutes then drain.2
Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.3
Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.4
Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.5
Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.
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- Course > Main Dish > Curries
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- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian
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Featured Reviews for This Recipe
From: Chef #492414
On May 14, 2007
I'm a longtime fan and a relatively novice cook of Indian food; this recipe, as written, came out pretty boring and dry. Everything good is there, I just had the impression that all of the spice proportions needed to be at the very least doubled and the amount of water was closer to 3/4 a cup to avoid getting a rather bland, dry dish.
From: wok on
On May 9, 2007
It is delicious. I agree that you can cut way down on oil and add more water as needed. Delicious flavor.
From: Chef Kate
On Dec 13, 2005
I'll join the chorus--this is delicious and SO aromatic--it's almost worth it just for the wonderful smells that fill the house while it is cooking.
From: eatrealfood
On Jun 6, 2005
another good variation of aloo gobi - very similar to how i make mine. i am sure this will be very friendly to a palate that is not accustomed to spicy or pungent food. in my case 1-2 chilies would have been rather bland, so i used 1/2tsp each of ground chili and garam masala - this has the advantage of also giving the dish a good vibrant color. i used half the amount of oil and more than double the amount of water. we enjoyed this with roti.
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