Aloo Gobi

Nicole Bredeweg

By
@nikkitten

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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Rating:

Comments:

Serves:

6

Method:

Saute

Ingredients

1 Tbsp
vegetable oil
1 tsp
cumin seeds
1 medium
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 large
tomato, diced

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean
Hashtag: #Mediterranean