Aaloo Ghobi
A delicious dry curry with potato, cauliflower florets and a blend of Indian spices.
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 Large , chopped | |
| Fresh coriander | 1/4 Cup (4 tbs) , roughly chopped (separated into stalks and leaves) | |
| Green chili | 1 , chopped | |
| Cauliflower florets | 120 Gram | |
| Diced potato | 120 Gram | |
| Tomato | 1/2 | |
| Garlic clove | 3 , chopped finely | |
| Turmeric powder | 1/4 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Red chili powder | 1/2 Teaspoon | |
| Ginger | 1/2 Inch , grated | |
| Water | 150 Milliliter | |
| Garam masala powder | 2 Teaspoon | |
| Salt | To Taste | |
| For garnishing | ||
| Julienned ginger | 1 Teaspoon (as needed) |
Directions
MAKING
1. Place a pan on flame and heat vegetable oil. Add cumin seeds. Let splutter then add chopped onion.
2. Stir in turmeric powder, green chili, fresh coriander, and red chili powder.
3. Add chopped tomato and stir fry. Pour water (50 ml) to retain the softness of tomatoes.
4. Add garlic, grated ginger and mix thoroughly. Pour water (100 ml) if required (Ensuring that the mixture doesn't stick to the pan).
5. Stir in cauliflower, potatoes and coat well with the curry sauce. Cover and allow it to cook for 20 minutes or until potatoes are cooked.
6. Season with garam masala powder and salt to taste. Stir well.
SERVING
7. Garnish it with ginger julienne. Serve hot
Recipe Summary
Nutrition Facts
Serving size
Calories 227Calories from Fat 64
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 381 mg15.88%
Total Carbohydrates 38 g12.7%
Dietary Fiber 6 g24%
Sugars 9 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
