Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Recipe by Manisha Pandit from allrecipes.com
Dinner,Side Dish 35 Mins.
Ingredients
2
2 servings
- •3 tablespoons vegetable oil
- •0.25 teaspoon mustard seed
- •1 pinch asafoetida powder
- •0.25 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
- •0.5 teaspoon white sugar
- •salt to taste
Instructions
- 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).
Nutritional Facts
Per 2 servings
- Calories: 358
- Carbohydrate: 37g
- Fat: 22g
- Fiber: 11g
- Protein: 10g
- Sugar: 5g
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