Try this Aloo Gobi Masala recipe, or contribute your own.
Suggest a better description1. Heat oil in a pan, add little cumin seeds and hing (asafoetida). When they get fried add ginger garlic paste and sauté till the raw flavor goes.
2. In the dingchik add chopped onions, tomatoes and green chillies and mash them. Add this mixture in the pan and sauté. Add turmeric powder and cook well till the oil oozes out.
3. Take some water in a bowl add coriander powder, chilli powder and mango powder mix well and add it to the tomato paste. Mango powder is added to give extra tanginess to the curry. Crush a little kasuri methi and add to the sauce.
4. Now add the cut potatoes and cauliflower florets and sauté. Add salt and garam masala and mix well. Sprinkle little water over the vegetables and cover the lid simmer and cook for about 10 to 15 mins until the vegetables are cooked and the spices nicely get coated over the vegetables and become a dry dish.
5. Garnish with fresh coriander leaves. You can also add green peas if you like and the dish name would change to aloo gobi matar. Aloo Gobi can be served with various breads like roti, chapatti, puri or naan.Making a paste with the spices will prevent the spices from burning.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 487 | ||
Calories from Fat: 487 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.4g | 73 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 29.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 885.3mg | 31 % | |
Potassium 69.6mg | 2 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 0.7g | ||
Protein 0.5g | 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: 487
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