Aloo Gobi (curried Cauliflower And Potatoes)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | India, Vegetables | 5 | Servings |
INGREDIENTS
| 2 | Hot green chilies, minced | |
| 1 | 1/2" piece of ginger root | |
| 1 | t | Cumin seeds |
| 1 | t | Black mustard seeds |
| 4 | T | Ghee |
| 3 | Potatoes, diced | |
| 1 | Cauliflower in florets | |
| 2 | Tomatoes, diced | |
| 1/2 | t | Turmeric |
| 2 | t | Coriander |
| 1/2 | t | Garam masala |
| 1 | t | Brown sugar |
| 1 | t | Salt |
| 3 | T | Coarsely chopped coriander |
INSTRUCTIONS
Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 711.4mg
Potassium: 508.4mg
Carbohydrates: 25.3g
Fiber: 4.3g
Sugar: 3.1g
Protein: 2.7g