Aloo Gobi

Chunks of potato and cauliflower soak up the rich flavors of toasted cumin, turmeric and dried coriander in this traditional dish. Try serving this curry with basmati rice or the flatbread naan for a quintessential Indian feast.

This recipe comes to us from Prerna of Indian Simmer.

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Serves 2

  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • or
  • 1 teaspoon mustard seeds
  • 1/4 onion, chopped
  • 2 tablespoons dried coriander
  • 1 teaspoons red pepper powder
  • I teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 medium cauliflower, cut into bite sized florets
  • 1 potatoes, peeled and cut into 1 inch cubes
  • 1 tablespoon cilantro, chopped

Place the oil in a medium wok or frying pan over medium-high heat. Add the cumin or mustard seeds and cook for 1-3 minutes, or until they start popping.

When the seeds pop, add the onion. Cook for 3-5 minutes, or until the it turns golden. Season the onion with the dried coriander, red pepper powder, turmeric and curry powder, taking care to stir and ensure all spices are evenly distributed.

Add the cauliflower florets and potato cubes. Stir, cover with a lid and turn heat down to medium low. Cook, stirring occasionally, for about 12-15 minutes or until the potatoes and cauliflower are al dente.

Uncover, stir and cook 4-7 minutes more, or until the vegetables are fully cooked. Divide into 2 portions, sprinkle with cilantro and enjoy!

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Nutrition Information

Aloo Gobi

Servings per Recipe: 2

Amount per Serving

Calories:  300

Calories from Fat:  136

Total Fat:  15g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  102mg

Carbohydrates:  38g

Dietary Fiber:  10g

Protein:  9g

Sugars:  7g

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