Low-Fat Aloo Gobi Recipe - Cooking Index
Low-Fat Aloo Gobi Recipe - Cooking Index
| Nonstick cooking spray | ||
| 1 | Onion - chopped | |
| 1 teaspoon | 5ml | Cumin seeds - crushed |
| 1/2 teaspoon | 2.5ml | Ground coriander |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Minced ginger root |
| 1 | Serrano chile - minced | |
| 2 | Tomatoes - chopped (large) | |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1 | White boiling potato - peeled and cubed | |
| 1/2 | Cauliflower - broken into florets | |
| Mminced cilantro - for garnish | ||
| Llime wedges - for garnish |
Spray nonstick skillet with nonstick cooking spray. Add onion, cumin seeds and coriander, and saute over medium-low to low heat 5 minutes, stirring occasionally. Add garlic, ginger and chile. Continue to saute until onions are browned, about 5 minutes.
Add tomatoes and simmer until a sauce forms, 10 to 15 minutes, stirring occasionally. Add salt and turmeric, stirring until blended. Stir in potato, then cauliflower. Bring to simmer, reduce heat to low, cover and simmer until potatoes and cauliflower are tender, about 30 minutes.
Check vegetables several times while cooking and stir. Vegetables should be tender, but not too soft.
Spoon into 2 serving dishes and sprinkle with cilantro. Garnish with lime wedges.
This recipe yields 2 servings.
Each serving: 168 calories; 1,234 mg sodium; 0 cholesterol; 1 gram fat; 36 grams carbohydrates; 8 grams protein; 3.75 grams fiber.
Source:
The Los Angeles Times, 08-18-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.