aloo gobi

Name: Aloo Gobi
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 tablespoon(s) vegetable oil; 1 teaspoon(s) cumin seeds; 1 medium onion, diced; 3 - potatoes, diced; 2 - zucchini, chopped; 3 clove(s) garlic, crushed; 1 - inch fresh ginger, finely chopped; 1/2 cup(s) chicken stock; 2 teaspoon(s) ground coriander; 1 teaspoon(s) cayenne pepper; 1 teaspoon(s) curry powder; 3/4 teaspoon(s) turmeric; - salt to taste; 1 large tomato, diced

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I like watching the Groupons for local restaurants -- hey, why NOT get 1/2 off my meal, right? But one of them was a cookbook and three spices, and I couldn't resist! And this is the first recipe that I tried out of it -- Get Fresh! with Sue Chef. I've altered the recipe somewhat, but will put a note in it. And I love the mediterranean overtones.

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(1 rating)

yield 6 serving(s)

method Saute

Ingredients For aloo gobi

1 Tbsp

vegetable oil
1 tsp

cumin seeds
1 md

onion, diced
3

potatoes, diced
2

zucchini, chopped
3 clove

garlic, crushed
1

inch fresh ginger, finely chopped
1/2 c

chicken stock
2 tsp

ground coriander
1 tsp

cayenne pepper
1 tsp

curry powder
3/4 tsp

turmeric
salt to taste
1 lg

tomato, diced

How To Make aloo gobi

1
Note -- first, I never use turmeric. Well, never successfully, so I just leave it out now. Second, the original recipe called for 1/2 head of cauliflower instead of zucchini, to be added with the tomatoes. I felt the flavor was too combative with the spices, so I'm going to try zucchini next. Someone suggested sweet potato, too. . .

2
On medium heat, saute the cumin seeds in oil for approximately 1 minute.
3
Add onions and saute until translucent. Add potatoes. Add zucchini, garlic, and ginger after 5 minutes.
4
Then add the chicken stock and cover for 5 minutes.
5
Add the rest of the spices when potatoes are semi-soft. Then add the tomatoes.
6
Lower heat, cover and let simmer for about 15 minutes. Should be damp-dry by the end.
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