Aloo Gobi (Potato and Cauliflower Curry)

A classic dry Indian curry made with potatoes and cauliflower. This recipe is gluten-free and soy-free.

40m4 servings

Contains dairySOY-free

300 cal|8g protein|45g carbs|10g fat|8g fiber

Ingredients

1 medium head Cauliflower
2 medium Potatoes
1 medium Onion
1 medium Tomato
2.54 cm Ginger
2 cloves Garlic
1/2 teaspoon Turmeric powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1/2 teaspoon Garam masala
2 tablespoons Ghee
1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Cut the cauliflower into florets and dice the potatoes into 2.54 cm cubes.
2Heat ghee in a large skillet or wok over medium heat.
3Add chopped onions and cook until translucent.
4Add minced garlic and grated ginger and cook for another minute.
5Add diced tomatoes, turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 2 minutes.
6Add the cauliflower and potatoes. Stir well to coat with the spices.
7Add a splash of water (about 1/4 cup) to prevent sticking. Cover and cook for 20-25 minutes, or until the potatoes and cauliflower are tender, stirring occasionally.
8Season with salt to taste. Serve hot with rice or gluten-free roti.

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