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Aloo Gobi (Cauliflower and Potatoes)


  • Yield: 6 cups 1x

Ingredients

Scale
  • 4 cups potatoes (diced)
  • 1 medium cauliflower (separated into florets)
  • 1 1/2 tsp cumin seed
  • 1-2 ea bay leaves
  • 2 tbs fresh ginger (minced)
  • 1 pinch turbinado sugar
  • 1/2 tsp chili powder
  • 3/4 tsp turmeric
  • 1 tsp garam masala
  • 1 dash salt
  • 1 14 oz can diced tomatoes
  • 1 can water or broth (extra if needed)
  • 1 cup peas
  • 1 tbs coconut oil or ghee

Instructions

  1. Heat oil in a soup pot until rippling.
  2. Add the cumin seed and cook until beginning to brown.
  3. Add the ginger, bay leaf, salt, turmeric, chili powder, and garam masala.
  4. Cook about 1 minute and then add potatoes.
  5. Coat the potatoes with the spice mix.
  6. Once the potatoes are coated with spice, add the tomatoes, sugar, and water and bring to a simmer.
  7. Cover and cook until the potatoes begin to soften.
  8. Add the cauliflower and cook until the cauliflower is done.
  9. Add peas and cook until heated through.

Notes

Source:  Abha Ranjan

Nutrition

  • Serving Size: 1 cup
  • Calories: 137
  • Fat: 2.98 g
  • Carbohydrates: 25.64 g
  • Protein: 4.64 g
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