Photo by Gina Homolka
A delicious combination of cauliflower and potatoes along with a fragrant blend of spices make up this traditional Indian dish otherwise known as Aloo Gobi.
Here in New York City, I get to experience the wonderful flavors of Indian cuisine at least once a week. My co-workers and I venture out for Indian food for lunch at least once a week and this vegetarian dish is one of my favorites. I was fortunate to get the recipe from an Indian friend, who happens to be a great cook. This is typically eaten over basmati rice and roti or naan, which are delicious Indian breads. Aside from being tasty, it is also healthy and low fat.
Servings: 4 servings • Time: 17 minutes
- 1 cauliflower, cut into florets
- 3 potatoes, peeled and chopped into small chunks
- 1 onion, chopped
- 1 tbsp butter
- 1/2 tsp garam masala
- 1 tsp coriander
- 1/4 tsp tumeric
- 1/2 tsp chili powder
- salt
In a large pot of salted water, boil potatoes for 4 minutes. Add the cauliflower and cook an additional 5 minutes. Drain. Meanwhile in a large frying pan, heat butter on low flame and cook onions until translucent. Add potatoes, cauliflower and remaining spices and sauté for about 4 minutes. Add 1/2 cup of water and mix a few more minutes.
Hope you enjoy!
Keeping it light,
Gina
For more delicious recipes with all the right points, go to
Gina's WW Recipes
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