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Aloo Gobi

Madhuri.Dixit's picture
Ingredients
  Corn oil 5 Tablespoon
  White cumin seeds 1 Teaspoon
  Dried red chilies 4 (Whole Ones)
  Asafoetida 1 Pinch
  Shredded fresh ginger 1 Tablespoon
  Garlic 3 Clove (15 gm)
  Potatoes 2 , roughly diced
  Cauliflower 1 Small, cut into small florets
  Salt 1 Teaspoon
  Red chilies 2 , chopped
  Chopped fresh coriander 1 Tablespoon
  Lemon juice 1 Tablespoon
  Tomatoes 2 , quartered
Directions

Heat the oil in a heavy-based saucepan and fry the cumin seeds, the dried red chillies and asafoetida for a few seconds.
Lower the heat and add the ginger and garlic cloves.
Cook for about 20 seconds then add the potatoes and stir-fry on the lowered heat for about 3 minutes.
Next, add the cauliflower florets and continue to gently stir-fry for a further 2 minutes.
Stir in the salt, red chillies, coriander, lemon juice and tomatoes.
Cover the pan and cook over a very low heat for 12-15 minutes, stirring very gently occasionally to ensure even cooking.
Serve the Aloo Gobi hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 325 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 1.7 g8.5%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 561.6 mg23.4%

Total Carbohydrates 33 g11.1%

Dietary Fiber 8.5 g34.1%

Sugars 6.4 g

Protein 7 g14.3%

Vitamin A 21% Vitamin C 181.8%

Calcium 7.3% Iron 14.5%

*Based on a 2000 Calorie diet

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Aloo Gobi Recipe