Name: Aloo Gobi ki Subzi
Yield: 2 servings

The Recipe Bin: Indian - Entrees: Vegetable

Aloo Gobi ki Subzi

3 tablespoons vegetable oil

¼ teaspoon mustard seed

1 pinch asafoetida powder

¼ teaspoon cumin seeds

1 pinch ground turmeric

1 hot green pepper, split down its length (optional)

3 roma (plum) tomatoes, chopped

2 tablespoons minced fresh ginger root

1 potato, cubed

1 head cauliflower, broken into small florets

½ teaspoon white sugar

salt to taste

Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.

Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

Makes approximately 2 servings.

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Database Last Updated: March 27 2024.
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