Aloo Gobi Masala (Cauliflower and Potato Curry) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too. Ingredients:
1 head cauliflower, cut into 1-inch florets |
3 potatoes, peeled and cut into 1-inch chunks |
1 tablespoon olive oil |
1 teaspoon cumin seeds |
2 tomatoes, diced |
1 onion, chopped |
1 teaspoon salt |
1 teaspoon curry powder |
Directions:
1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower. 2. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot. |
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