Aloo Gobi - Indian Potatoes and Cauliflower
from Tiffany at eatathomecooks.com
Servings: 3
Calories: 412kcal
Ingredients
- 1 cup brown rice
- 1¼ cup vegetable broth or water
- 2 potatoes peeled and cut like steak fries
- ½ head cauliflower cut in florets
- salt to taste
- 2 cloves garlic crushed
- ½ tsp. ginger fresh grated
- 1 small onion diced
- ½ tsp. ground coriander
- ½ tsp. cumin or cumin seed
- ¼ tsp. turmeric
- ⅛ tsp. cayenne
- 15 oz. can diced tomatoes with juice
Instructions
For stovetop rice:
- Cook according to package directions.
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.
Nutrition
Serving: 3g | Calories: 412kcal | Carbohydrates: 89g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 449mg | Potassium: 1406mg | Fiber: 10g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 90mg | Calcium: 127mg | Iron: 5mg