Aloo Gobi (Indian Cauliflower and Potato)
June 2nd, 2009 by Alice

via Corinne Cooley

  • 3 chopped potatoes
  • 1 chopped cauliflower
  • ½ sliced onion
  • 1 tsp coriander
  • 1 tsp cumin (grind your own with a mortar and pestle)
  • ½ tsp turmeric
  • ¼ tsp ground cloves
  • ¼ tsp ginger
  • 2 bay leaves
  • 3 tsp olive oil
  • 1 Tbsp lemon juice
  • ⅓ cup water


Boil the potatoes until tender, 15 minutes. Drain. Heat the oil in a pan, and add the spices. Cook for less than a minute, adding onion, cauliflower and potatoes. Cook 3-5 minutes. Add lemon juice and water, cook covered until the cauliflower is done (6-8 minutes says the original recipe we got, but we found this takes a little longer, perhaps because we tend to double our recipes. We’d estimate 10-20 minutes).

This is posted today for my friend Beth who is eating lots of yummy cruciferous vegetables and wants more ways to get them than coleslaw. This is pretty good …

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