Aloo Gobi Masala (Cauliflower and Potato Curry)
Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
Servings per recipe: 4
Calories per serving: 228
Preparation time: 20m
Total cooking time: 35m
Ingredients:
- 1 head cauliflower, cut into 1-inch florets
- 3 potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 tomatoes, diced
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon curry powder
Directions:
- 1 Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
- 2 Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Nutrion facts:
| Total Fat | 4.1g | 6% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 641mg | 26% |
| Potassium | 1384mg | 39% |
| Total Carbohydrates | 44.3g | 14% |
| Dietary Fiber | 9.2g | 37% |
| Protein | 7.5g | 15% |
| Sugars | 9g | |
| Vitamin A | 651IU | |
| Vitamin C | 112mg | |
| Calcium | 79mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 5mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 75mg | |
| Folate | 130mcg |
