• Rebecca Lake

Aloo Gobi without oil and delicious!



Aloo Gobi

1 large onion, chopped

1 bunch of fresh coriander , separated into stalks and leaves and roughly chopped

1 large cauliflower, leaves removed and cut into florets

3 large potatoes, peeled and cut into bite-sized pieces

2 cans diced tomatoes

2 tsp cumin seeds

4 tsp tumeric

1 tsp salt

4 tsp garam marsala

4 cloves garlic, minced


Saute the onion with the cumin over high heat until the large pot is hot then turn down the heat to low. This way you won't need any liquids to keep the onion from sticking. Stir periodically. Add the minced garlic, and now the cumin seeds should be sticking to the onion. Saute for 3 more minutes, stirring periodically. Add the tomatoes, and stir together. Microwave the chopped potatoes for 3 minutes. Add the potatoes to the pot. Microwave the cauliflower florets for 3 minutes. Add the cauliflower to the pot. Now stir together until the cauliflower and potatoes are coated with the tomato and onion mixture. Add the salt, tumeric, and garam marsala and 1/2 cup of water. Combine well. Cover pot and cook on low for 1 hour or so until the potatoes and the cauliflower is soft.

Serve in a bowl alone or over rice. Use the coriander as garnish. I like to serve Aloo Gobi with Tzaziki.


Tzaziki

2 cups of non-dairy yoghurt

3 small asian cucumbers, shredded and drained and squeezed

3 heaping Tbsp fresh mint, chopped finely

4 cloves of garlic, minced

1 Tbsp white mellow miso


Place yoghurt in a medium sized bowl. Stir in minced garlic. Mix well. Add the shredded drained cucumbers and fresh mint . Finally add the miso and stir in well.

Bon appetit.

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