Try this Curried Cauliflower and Potatoes (Aloo Gobi) recipe, or contribute your own.
Suggest a better descriptionCombine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 110 | ||
Calories from Fat: 93 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 5.2mg | 0 % | |
Potassium 96.1mg | 3 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 3.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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