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Allison's Aloo Gobi Recipe

   
 

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     Allison's Aloo Gobi

Category   Entrees - Maindishes
Sub Category   None

Ingredients
450 g Russet Potatoes, peeled & cubed
450 g cauliflower, cut into small florets
400 g canned diced tomatos
200 g frozen peas
5-6 inch piece ginger, finely chopped
4 cloves garlic, finely chopped
2 tsp garam masala
1/4 tsp turmeric
salt
 
fresh coriander/cilantro
2 tbsp canola oil or ghee

Instructions
In a large skillet heat the ghee or canola oil over medium heat. Add the chopped garlic and ginger and gently stir-fry until they begin to turn golden, approx. 1 minute.
Lower the heat, add the potatoes, garam masala, turmeric and a pinch of salt. Carry on stir-frying until the spices cook and begin to smell fragrant – approx. 2-3 minutes.
Add the cauliflower and toss to incorporated with the spices, then pour in the diced tomatoes. Stir once or twice, cover and allow to simmer over a medium heat for approx. 30-35 minutes. Stir occasionally. The vegetables should be tender but still firm.
Add the peas about 10 minutes before the cooking time is completed and gently stir
Serving Suggestions
Sprinkle with coriander leaves and serve with hot rotis or naans.


Originally Submitted
9/24/2015





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