Aloo Gobi (Indian Cauliflower and Potatoes)
Servings
4Serving size
about 1 1/2 cups
COOKING TIME
45 minutes
This recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 3 tsp. Ginger root, raw (peeled and minced) |
| 2 clove Garlic, raw (minced) |
| 1 pepper Peppers, serrano, raw (finely minced) |
| 1 Tbsp. Ground coriander |
| 1/4 tsp. Ground turmeric |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Salt |
| 1 large White or yellow onions (diced) |
| 1 head large (6-7 inch dia.) Cauliflower, raw (cut into 1/2 flowerets) |
| 1 pound Idaho potatoes (cut into 1/2 inch cubes) |
| 1 to taste Black pepper |
| 1/4 cup Water |
| 1/2 cup Coriander (cilantro) leaves, raw |
Instructions
Place a large roasting pan in the oven and preheat to 375°F.
When the oven is hot, add the ginger, garlic, serrano pepper, coriander, turmeric, cumin, salt, onion, cauliflower, and potatoes to the pan.
Stir well and return the pan to the oven.
Roast for 35 minutes, stirring occasionally.
Add the water and pepper to the pan, stir, and return the pan to the oven for 5 minutes.
Remove and add the cilantro leaves.
Toss well and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great side dish. This version is a bit mild, with the heat of the pepper not coming through much at all, so if you want to make it a bit spicier, add some more peppers.