Aloo Gobi - Indian Potatoes and Cauliflower
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6
Calories: 289kcal
- 3 potatoes peeled and cut like steak fries
- 1 head cauliflower cut in florets
- salt to taste
- 4 cloves garlic crushed
- 1 tsp. ginger fresh grated
- 1 onion diced
- 1 tsp. ground coriander
- 1 tsp. cumin or cumin seed
- ½ tsp. turmeric
- ¼ tsp. cayenne
- 15 oz. can diced tomatoes with juice
- 2 cups brown rice
- 2½ cups vegetable broth or water
For Instant Pot rice:
Place brown rice and water or vegetable broth in the instant pot.
Close the lid and seal.
Cook the rice for 17 minutes on high pressure., followed by a quick pressure release.
For aloo gobi:
Sprinkle the potatoes and cauliflower with the salt.
Arrange the vegetables on lined baking sheets in a single layer and roast at 400° until the potatoes are fork-tender and the vegetables have browned, about 20 minutes.
Meanwhile, in a large skillet cook the garlic, ginger and onion over medium heat using a bit of water to keep it from sticking.
Stir in the spices and tomatoes with the juice from the can.
Reduce the heat and let this sauce simmer until the potatoes and cauliflower are done, then combine the vegetables with the sauce.
Serve over brown rice cooked in vegetable broth.
Serving: 6g | Calories: 289kcal | Carbohydrates: 61g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 527mg | Potassium: 667mg | Fiber: 6g | Sugar: 5g | Vitamin A: 388IU | Vitamin C: 55mg | Calcium: 86mg | Iron: 3mg