Aloo Gobi (Curried Potatoes, Cauliflower, and Peas)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon cumin
- 3 cloves garlic finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon mustard seeds
- 1 15- ounce can diced tomatoes
- 9 ounces potatoes chopped into bite-sized pieces
- 1 tablespoon neutral (canola vegetable, etc.) oil
- 1 head cauliflower cut into small florets
- 2 teaspoons garam masala (or curry powder)
- 2 teaspoons minced ginger or 2 tablespoons japanese carrot-ginger salad dressing
- 10 ounces frozen peas
- small handful chopped herbs (i used mint and parse but use whatever you have - cilantro, basil, and scallion greens are all good)
- Carbohydrate 71.2470679622 g
- Cholesterol 0 mg
- Fat 2.183668424 g
- Fiber 27.7974353941417 g
- Protein 26.8780860582 g
- Saturated Fat 0.31466560246 g
- Serving Size 1 1 recipe (1136g)
- Sodium 1693.38094948 mg
- Sugar 43.4496325680583 g
- Trans Fat 0.58992799106 g
- Calories 376 calories
Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5-8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.
