Aloo Gobi
Ingredients
Yield: 4 servings
1 tablespoon extra virgin olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon Kashmiri lal Mirch or ground cayenne, optional
2 tablespoons sliced garlic
2 tablespoons grated fresh ginger
6 cups cauliflower florets
3 cups large diced red skin potatoes
1 teaspoon kosher salt
1 tablespoon lemon juice
⅓ cup chopped cilantro
Nutrition information
Serving Size: 2 cups
Calories: 155
Total Fat: 4 g
Saturated Fat: 0.7 g
Monounsaturated Fat: 2.6 g
Polyunsaturated Fat: 0.5 g
Sodium: 547 mg
Total Carbohydrate: 27 g
Dietary Fiber: 5 g
Sugars: 4.4 g
Protein: 5.4 g
Source: Dr. Abha Varma
Instructions
1. Heat oil in a large sauté pan over medium heat.
2. Add coriander, cumin, turmeric and Kashmiri lal Mirch. Toast for 1 to 2 minutes, stirring frequently.
3. Add garlic and ginger. Cook 1 to 2 minutes or until garlic is lightly golden and softened.
4. Add cauliflower, potatoes and salt. Stir to coat vegetables in spices.
5. Add ¼ cup water to the pan, cover and turn heat to low. Cook for 20 to 30 minutes, stirring a few times and adding more water if things start to stick to the bottom of the pan.
6. Once vegetables are tender stir in lemon juice. Garnish with cilantro.