Aloo Gobi ki Subzi (Potatoes and Cauliflower) recipe
All Recipes Side Dish Vegetables Tomatoes
Ingredients
- 3 tablespoons vegetable oil ¼ teaspoon mustard seed 1 pinch asafoetida powder ¼ teaspoon cumin seeds 1 pinch ground turmeric 1 hot green pepper, split down its length 3 roma (plum) tomatoes, chopped 2 tablespoons minced fresh ginger root 1 potato, cubed 1 head cauliflower, broken into small florets ½ teaspoon white sugar salt to taste
Nutrition Info
- 358.4 caloriescarbohydrate: 37.2 gcholesterol: : -fat: 22 gfiber: 10.7 gprotein: 10 gsaturatedFat: 2.9 gservingSize: -sodium: 641.5 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Directions
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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).