Aloo Gobi
A traditional Indian curry made with cauliflower, toasted cumin seeds, potatoes, onions, and tomatoes.
Servings 6 1 cup servings
Calories 180kcal
Ingredients
- 2 Tbsp olive oil or vegetable oil
- 1 1/2 tsp cumin seeds whole not ground
- 1 tsp fresh gingerroot peeled and minced or grated
- 1 clove fresh garlic peeled and minced
- 1 onion trimmed and diced 1/4" (about 2 cups)
- 3 Tbsp curry paste prepared
- 2 medium tomatoes cored and diced 1/4" (about 1 1/2 cups)
- 1 lb fresh cauliflower cut into 1" florets
- 3/4 cup water
- 1 tsp kosher salt
- 12 oz steamed diced potatoes see note
- 2 Tbsp fresh cilantro leaves chopped
Instructions
- In saute pan over medium-high heat, heat oil. Add cumin seeds and saute until seeds begin to pop, 20 to 30 seconds.
- Add gingerroot and garlic. Saute until aromatic, 20 to 30 seconds.
- Add onion. Saute until translucent, 3 to 5 minutes.
- Add curry paste and tomatoes. Sauté 2 minutes.
- Add cauliflower, water and salt. Bring to a boil. Reduce heat. Simmer until cauliflower is tender-crisp, 4 to 5 minutes.
- Add steamed potatoes. Return to a simmer and cook until heated through, 4 to 5 minutes. Stir in cilantro.
- Serve with cooked rice, if desired.
Notes
For steamed potatoes:
Peel and dice potatoes, place in steamer basket over boiling water. Steam until potatoes are fork-tender, about 4 to 6 minutes. Drain.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 260mg | Fiber: 4g | Sugar: 4g