An Aloo Gobi style cauliflower dish
Source: Promilla Kapoor via Madjur Jaffrey's World Vegetar
Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry until they are golden and almost tender, about 10 minutes. Lift the potatoes out wiht a slotted spoon and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons. Turn the heat to medium high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 130 | ||
Calories from Fat: 5 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.2mg | 2 % | |
Potassium 953mg | 25 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 22.3g | ||
Protein 5.4g | 8 % | |
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: 130
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