The Recipe Bin: Indian - Entrees: Vegetable



    Aloo Gobi ki Subzi
     
     
    3 tbsp Vegetable Oil
    ¼ tsp Mustard Seed
    1 pinch Asafoetida Powder
    ¼ tsp Cumin Seeds
    1 pinch Ground Turmeric
    1 Hot Green Pepper (Split Down Its Length (optional))
    3 Roma (plum) Tomatoes (Chopped)
    2 tbsp Fresh Ginger Root (Minced)
    1 Potato (Cubed)
    1 head Cauliflower (Broken Into Small Florets)
    ½ tsp White Sugar
    Salt To Taste
     
     
      • Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
      • Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
     
    Makes approximately 2 servings.

    unknown calories per serving.

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