Creamy Aloo Gobi Masala

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Creamy Aloo Gobi Masala
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 d. 7 h. 30 min.
Ready in
Calories:
378
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein9.87 g(10 %)
Fat24.38 g(21 %)
Carbohydrates39.89 g(27 %)
Sugar added0 g(0 %)
Roughage9.07 g(30 %)
Vitamin A94 mg(11,750 %)
Vitamin D0.24 μg(1 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.96 mg(33 %)
Vitamin B₆0.6 mg(43 %)
Folate121.79 μg(41 %)
Pantothenic acid1.12 mg(19 %)
Biotin3.73 μg(8 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C149.06 mg(157 %)
Potassium1,237.37 mg(31 %)
Calcium96.09 mg(10 %)
Magnesium73.73 mg(25 %)
Iron5.88 mg(39 %)
Iodine3 μg(2 %)
Zinc1.1 mg(14 %)
Saturated fatty acids6.16 g
Cholesterol16.95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3
medium potatoes
1
5 tablespoons
½ teaspoon
½ teaspoon
12
1
dried, red chile (coarsely chopped)
1
medium onion (coarsely chopped)
1
fresh, green Chile pepper
½ teaspoon
ground Turmeric
½ teaspoon
ground Cumin
1 teaspoon
ground cilantro
1 ½ teaspoons
salt (or to taste)
¼ cup
heavy cream (or coconut milk)

Preparation steps

1.
Boil the potatoes in their skins and allow to cool.
2.
Peel the potatoes and cut them into 2 inch squares.
3.
Blanch the cauliflower in boiling water for 2 minutes; do not over boil the cauliflower as it should still be firm after cooking.
4.
Cut into small florets.
5.
Heat the oil over medium heat in a wide frying pan.
6.
Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
7.
Add the onion and the green chili, stir and fry until the onions are golden brown 8-10 minutes.
8.
Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
9.
Add the potatoes, dried spices and salt.
10.
Stir gently until all the ingredients are mixed thoroughly.
11.
Cover the pan and cook until the potatoes are heated through 6-8 minutes.
12.
Add heavy cream or coconut milk, continue to cook for 2-3 minutes longer, remove from heat.
13.
Stir in the coriander leaves and remove from the heat.