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Aloo Gobi Fat: XXg | Protein: XXg | Carbs: XXg | Servings: 5 A first time contribution from Swandive himself.... a fabulous variation of another jammin' indian dish! 3 Green Chiles minced 2 Garlic cloves minced 1 medium Onion chopped 8 Plum Tomatoes 1 large Cauliflower in florets 2 medium Potatoes cubed 2 tbsp. Olive Oil 2 tbsp. grated Ginger Root 2 tbsp. Coriander Seeds 1 tbs. Cumin Seeds 1 tsp. Dried Mustard 1 tbsp. Curry Powder 2 tbsp. Garam Masala 1 tsp. Brown Sugar 1 tsp. Turmeric 1 tsp. Cumin Powder 1 tbsp. Salt Coarsely chopped Cilantro Instructions: 1. Heat olive oil 3-1/2 Quart saucepan and brown the chopped onions and garlic. Don't be shy about really cooking the onions until they're slightly burnt -- it adds a nice, smoky flavor to the dish. 2. Add diced tomatoes, chiles, ginger, coriander seeds, cumin seeds, dried mustard, curry, garam masala, brown sugar, turmeric, cumin powder and salt. 3. Cook stirring frequently, until juices boil off a bit and begin to turn into a sauce, around 10 minutes. Add a handful of chopped cilantro. You don't want the sauce to be too thick. 3. Add potatoes, cover and cook for 10 minutes, stirring frequently. 4. Add cauliflower and cook for 20 minutes, gently stirring every 4-5 minutes. Add water if the sauce thickens too much or the vegetables start to stick. 5. Top with another handful of chopped cilantro and serve! Back to Recipes.