This curry starts with a vegetable flavor base of browned onion and tomato, with aromatics and freshly ground whole spices. I like to think of cauliflower as the main ingredient, with potato added. The common Indian name Aloo Gobi has this reversed, potatoes and cauliflower. This dish served dry also makes a good filling for a whole wheat pita.
To grind whole spices: Grind cumin seed, coriander seeds, red chili pepper flakes and black peppercorns into coarse powder in spice grinder. Set aside. This step can be done while browning onions, along with prepping the main ingredients.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, tomatoes, ginger, garlic, and ground spices, and simmer 2-3 min.
Main: Then add chopped cauliflower and potatoes, stir, cover and continue to simmer, 30-45 min.
To finish: Uncover and mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Garnish with fresh coriander leaves (cilantro) and serve hot with brown rice or whole wheat flatbread.
The base is really just a thick vegetable stock with some different aromatics and spices. It can even be prepared ahead of time.
It's a mistake to use any packaged vegetable broth. The base vegetables, aromatics and spice flavors are European, not Asian.
Optionally, you can dry roast the cumin and corriander seeds before grinding.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 31.5mg||1 %|
|Potassium 751.7mg||20 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 21.7g|
|Protein 4.2g||6 %|
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Calories per serving: 182
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