Cauliflower gets often overlooked as a nutritious vegetable, though its an excellent source of vitamin C, and a very good source of manganese. With a good load of vitamin K, cauliflower provides us with one of the major anti-inflammatory nutrients. The fiber content of cauliflower makes this cruciferous vegetable a great choice for digestive system support. Being low in carbohydrates makes it a dieters friendly vegetable and good substitute for high carb foods.
Aloo Gobi Curry tastes so delicious that with time it has become a popular dish on curry house menus. At our place even the left overs are used as a filling for Parathas later on, or you can serve it with Roti.
For a vegan version, omit onion and garlic and add a pinch of asafoetida instead.
4 medium potatoes, peeled and cubed
1 onion, chopped
2 tablespoons ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chilli flakes
1 teaspoon ground black pepper or garam masala
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric
Salt to taste
4 tomatoes, chopped
4 tablespoons olive oil or vegetable oil
Julienned ginger, chopped green chillies and coriander for garnishing
This Is What You Do:
Heat oil in a deep frying pan, add onions and fry till light golden. Add ginger-garlic paste,black mustard seeds, cumin, coriander, turmeric, red chilli flakes and fry for a minute.
Add potatoes and cauliflower florets, stir fry for a minute or two till they are evenly coated with the spices mix.
Add 1/4 cup water, reduce heat to low, cover the pan and let them simmer till almost tender. Add chopped tomatoes and season with black pepper/garam masala and salt. Cover again for another 5 minutes or till the tomatoes are tender and potatoes and cauliflower are done. Turn off heat, squeeze half a lemon over them, garnish with julienned ginger, chopped coriander and green chillies. Serve as a main or side with roti.