Aloo Gobi Masala (Cauliflower and Potato Curry) recipe

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Ingredients

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Nutrition Info

228.4 calories
carbohydrate: 44.3 g
cholesterol: : -
fat: 4.1 g
fiber: 9.2 g
protein: 7.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 641.3 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the cauliflower in a large, microwave-safe dish, cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

  2. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown, stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Recipe Yield

4 servings

Recipe Note

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.

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