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Copyright protected Piper Selden
All rights reserved.
Copyright protected Piper Selden
All rights reserved.
Aloo gobi (or alu gobi) is usually a "dry" Indian curry (usually does not have a liquid sauce). It is a popular combination of aloo (potato) and gobi (cauliflower) with spices. It is yellowish in color, due to the use of spices such as turmeric, and may contain a variety of spices. Many variations and similar dishes exist. It is a common staple of Indian buffets in North America. Makes a great side dish. As a main meal, serve over whole grain rice or a bed of sliced Chinese (Napa) cabbage.
Strange, but this dish makes an excellent vegetable dish for fall feasts like Thanksgiving.
1T. expeller-pressed canola oil
1 large onion, peeled and chopped into small bits
1 large bunch of fresh coriander (cilantro) roughly chopped
1 small can green chiles (or less)
1 large head of cauliflower cut into bite size pieces
2 large potatoes, peeled and cut into bite size pieces
1 can diced tomatoes
1T. grated ginger
1T. minced garlic
1T. cumin seeds
2t. turmeric
salt and pepper to taste
1t. garam masala (you can find this at a natural food store or…. Leave it out)
Heat oil in large saucepan. Add onion and cumin seeds. Cook until onions become creamy golden and translucent. Add coriander stalks, turmeric, and 2t. salt. Add chiles according to taste. Stir tomatoes into onion mixture. Add ginger and garlic, mixing well. Add potatoes and cauliflower to sauce and a few tablespoons of water to ensure mixture doesn't stick to saucepan. Mix well to coat potatoes and cauliflower evenly with curry sauce. Cover and allow to simmer over low heat for 20 minutes or until potatoes are tender. Add garam masala and stir. Remove from heat. Sprinkle corianders leaves on top, cover, and allow to sit 10+ minutes before serving. Salt and pepper to taste.
This dish can be prepared the day before and refrigerated for convenience. Reheat dish and serve.
Serve immediately. Serves 8. (Only 1 Point per svg!)
Strange, but this dish makes an excellent vegetable dish for fall feasts like Thanksgiving.
1T. expeller-pressed canola oil
1 large onion, peeled and chopped into small bits
1 large bunch of fresh coriander (cilantro) roughly chopped
1 small can green chiles (or less)
1 large head of cauliflower cut into bite size pieces
2 large potatoes, peeled and cut into bite size pieces
1 can diced tomatoes
1T. grated ginger
1T. minced garlic
1T. cumin seeds
2t. turmeric
salt and pepper to taste
1t. garam masala (you can find this at a natural food store or…. Leave it out)
Heat oil in large saucepan. Add onion and cumin seeds. Cook until onions become creamy golden and translucent. Add coriander stalks, turmeric, and 2t. salt. Add chiles according to taste. Stir tomatoes into onion mixture. Add ginger and garlic, mixing well. Add potatoes and cauliflower to sauce and a few tablespoons of water to ensure mixture doesn't stick to saucepan. Mix well to coat potatoes and cauliflower evenly with curry sauce. Cover and allow to simmer over low heat for 20 minutes or until potatoes are tender. Add garam masala and stir. Remove from heat. Sprinkle corianders leaves on top, cover, and allow to sit 10+ minutes before serving. Salt and pepper to taste.
This dish can be prepared the day before and refrigerated for convenience. Reheat dish and serve.
Serve immediately. Serves 8. (Only 1 Point per svg!)
