Aloo Gobi ki Subzi (Potatoes and Cauliflower)25 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“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'.” - by MEDHALEE
Original recipe yields 2 servings
- 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.
- 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).
Amount Per Serving (2 total)
- 358 cal
- 22 g
- 37.2 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 may al..." See moreso be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes - once you have figured out what you like! Hope this helps!"
"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...." See more"
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