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Aloo Gobi

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Ingredients

Adjust Servings:
1/4 cup Vegetable Oil
1 Onion Peeled and cut into small pieces
1 bunch Fresh Coriander Separated into stalks and leaves and roughly chopped
1 Green Chili Chopped into small pieces
1 Cauliflower Leaves removed and cut evenly into small pieces
4 Potatoe Peeled and cut into even pieces
8 oz Tomatoe Diced
1 Tbsp Fresh Ginger Peeled and grated
1 Tpsb Garlic Chopped
1 tsp Cumin Seeds
2 tsp Turmeric
1 tsp Salt
2 tsp Garam Masala

Nutritional information

216
Calories
67g
Fat
1g
Saturated Fat
0mg
Cholesterol
330mg
Sodium
6.3g
Fiber
35g
Carbohydrates
5.7g
Sugar
5.8g
Protein

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Aloo Gobi

Full of spices and flavors, this Aloo Gobi is marvelous. Just spicy enough, it's perfect for a cold night.

Features:
  • Gluten Free
  • Spicy
  • Vegan
  • Vegetarian
Cuisine:

Ingredients

Directions

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Aloo Gobi originally comes from India. It’s a vegetarian dish and it is very popular in Bangladeshi, Pakistani, Indian and Nepali cuisines. Because of the turmeric and curry leaves, this dish has a yellowish colour. We usually prepare this dish with potatoes, cauliflower and Indian spices. My vegetarian friend came for dinner the other night and I wasn’t sure what to cook, but I knew I wanted something good. So, I started to browse the web to get inspired. Then, I came across this recipe. I’m glad I did. This recipe is just ridiculously good. I can tell you that this dish was enjoyed by both of us.


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Steps

1
Done

Heat vegetable oil in a large saucepan.

2
Done

Add the chopped onion and one teaspoon of cumin seeds to the oil.

3
Done

While stirring, cook until the onions become golden and translucent.

4
Done

While stirring, add chopped coriander stalks, ginger, garlic, turmeric, salt, chopped chillis and tomatoes into onion mixture.

5
Done

Add the potatoes and cauliflower into the sauce. Ensure that the potatoes and cauliflower are coated white the sauce.

6
Done

Cover and allow to simmer for twenty minutes.

7
Done

Add the Garam Masala while stirring. Scatter the chopped coriander leaves on top of the curry. Cover, turn off the heat and serve when you are ready.

S

I just want to share my love of food.

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