Aloo Gobi-Cauliflower & Potato Curry
Recipe: #11223
November 18, 2013
"A "dry" curry main dish or side. Sometimes this also includes peas. If desired, through in a handful of frozen peas during the last few minutes of cooking."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (343.6 g)
- Calories 184.5
- Total Fat - 7.7 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 62.3 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 6.5 g
- Sugars - 4.2 g
- Protein - 5.6 g
- Calcium - 67.5 mg
- Iron - 2.2 mg
- Vitamin C - 110.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix the ginger, garlic, coriander, turmeric, and 1/2 cup water in a small bowl. This is the wet masala. Set aside.
Step 2
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the Serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
Step 3
Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
Step 4
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water.
Step 5
Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
Step 6
Garnish with cilantro and serve.
Tips
No special items needed.
4 Reviews
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