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RECIPES/Family Entrees
A popular Indian Potato and cauliflower semi-dry curry served with Rice or Roti.
Indian Alu Gobi (potato and cauliflower)
2 cups Cauliflower florets
1 cup Potatoes, cubed
1/4 cup Peas
1/2 tsp. Cumin seeds
1/4 cup Ginger
3/4 cup Tomatoes
1/2 tsp. Turmeric powder
1/2 tsp. Cumin powder
1/2 tsp. Chili powder
2 Green Chillies, slit in between
1 tsp. Ghee
1 1/2 tsp. Salt
1 tsp. Sugar
1/4 tsp. Garam masala
1/2 cup Coriander leaves, chopped
1 cup Oil
Make a paste in a mixer (Cuisinart for best result) of the cumin seeds (sautéed on medium flame without oil for 4 minutes) add ginger (1/4 cup)
Heat a pan and add 1/2 cup oil and fry the potatoes with 1/4 teaspoon salt till golden brown. Once done remove from pan and set aside.
Add another 1/4 cup oil and fry the cauliflower florets with 1/4 teaspoon salt till golden brown. Once done remove and set aside.
Add 1/4 cup of oil to the pan on medium heat and add the paste made above. Once the paste turns deep brown add the peas and fry for 2 minutes on medium heat.
Take a bowl with 1/2 cup luke warm water and add the turmeric powder, cumin powder and chilli powder and make a paste. Add this to the pan. Cook for 5 minutes in medium heat.
Now add the potatoes, cauliflower, tomatoes, chillies, salt (1/2 teaspoon) and sugar. Cook on low for 15 mins. The oil should separate.
Switch off the flame and add ghee.
Garnish with a pinch of Garam masala and coriander leaves
Serve with pita bread or rice.

Servings: 4

Nutritional information per serving

200 cal

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