Dry Potato and Cauliflower Curry (Aloo Gobi)

Makes: 
5 servings
Utensil: 
Saladmaster Food Processor
11" Large Skillet with Cover
Rate Recipe: 
Contributed By: 
Raj and Kewal Singh
Saladmaster Consultants

Ingredients

1
medium
cauliflower head, diced
1
medium
onion, sliced, use Cone #4
3
cloves garlic, shredded, use Cone #1
1
tomato, chopped
2
medium potatoes, diced
3
green chilies, chopped
14 - 12
teaspoon
garam masala, or to taste
(.5 - 1
g)
14 - 12
teaspoon
turmeric powder, or to taste
(.5 - 1
g)
1
tablespoon
salt, or to taste
(18
g)
Directions: 
  1. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add garlic and cook until browned.
  2. Add onion and green chilies, and continue to cook until mixture is golden brown.
  3. Add salt, garam masala and turmeric powder.
  4. Add cauliflower and potatoes. Mix thoroughly to combine and cover.
  5. When Vapo-Valve™ clicks, reduce temperature to low and cook for approximately 15 - 20 minutes.
  6. Garnish with coriander, if desired.
Tips: 
  • Serve warm over naan bread or preferred flatbread.
  • The same method can be applied for Black Chana Curry and Chick Peas Curry
Nutritional Information per Serving
Calories: 
124
Total Fat: 
0g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
1440mg
Total Carbs: 
28g
Dietary Fiber: 
6g
Sugar: 
7g
Protein: 
5g

Directions

Tips

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