Aloo gobi is an Indian curry dish. Aloo means potato and Gobi means cauliflower.
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon cumin seed
- 1 medium white onion, chopped
- 1/4 cup canned chili peppers, minced
- 1 teaspoon ginger root, pureed -- or use a paste
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/2 teaspoon garam masala
- 2 large baking potatoes, cubed (peels left on)
- 1/2 teaspoon salt
- 3/4 head cauliflower
- 2 teaspoons lemon juice
- Heat 1 1/2 - 2 tablespoons of oil over medium-high heat in a large frying pan (stainless steel). Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium-low, stir in the onion, and cook until lightly browned. Stir in chili pepper and ginger, fry for 1 minute. Season with coriander, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
- Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes [NOTE: this took closer to 45 minutes and I needed to add small amounts of water so it didn't dry out]. Stir in lemon juice.
Per Serving: 187 Calories; 7g Fat; 4g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 505mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.