Aloo Gobi-Cauliflower & Potato Curry
November 18, 2013
Categories: Dinner, Lunch, Main Dish, Side Dishes, Vegetables, Cauliflower, Potatoes, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
"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."
- 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
Mix the ginger, garlic, coriander, turmeric, and 1/2 cup water in a small bowl. This is the wet masala. Set aside.
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.
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.
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water.
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.
Garnish with cilantro and serve.
Tips & Variations
No special items needed.