Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

25
MEDHALEE 0

"This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans--even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'."

Ingredients

35 m servings 358 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 642 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
  2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

Reviews

25
  1. 37 Ratings

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Most helpful

I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes ...

Most helpful critical

As written I thought this dish was lacking the Indian taste I like so much. I didn't use the asafoetida. It was very bland so I made the following changes. I used two cans Of diced tomatoes undr...

I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes ...

Fantastic recipe. To thicken the sauce, pureed poatoes may be added along with the potatoe cubes. I have found this gives the dish a more authentic flair.

Pretty decent all the way around. I added more than a pinch of turmeric; the asafoetida was, as in any dish, unnecessary.

As written I thought this dish was lacking the Indian taste I like so much. I didn't use the asafoetida. It was very bland so I made the following changes. I used two cans Of diced tomatoes undr...

I have been looking ALL over the place for this recipe. I never knew what it was called cuz I only had it at a friends house a few times. (she moved before I could ask her about it though) Anywa...

This smelled wonderful when it was cooking! Next time I'll double everything except the cauliflower and potato--using the whole amounts really overwhelmed the spices and made it far blander tha...

This was okay. I didn't find the combination of mustard and cumin seeds to provide much flavor, so I also used red pepper, cumin, and coriander, which the aloo gobi recipe in my cookbook uses. ...

Thank you so much for this recipe! I added some garlic powder and substituted canned chopped tomatoes in place of the fresh. I have tried to order this recipe in restaurants but it never seems...

This recipe is a mild and homely tasting Indian side dish. Don't expect it to have the restaurant taste.Its ideal for people who want a mild yet flavourful curry over rice.Go easy on the cumin a...