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Cauliflower Potato Curry (Aloo Gobhi) Print Email


For the masala:
Pinch of cinnamon
Pinch of cloves
1 tablespoon grated ginger
2 cloves garlic, minced
handful of cilantro, chopped
1 teaspoon red chile powder
1/2 teaspoon turmeric
1/2 teaspoon salt

For the aloo gobhi:
1 tablespoon canola oil
1 teaspoon mustard seeds
1 teaspoon cumin
1 clove garlic, minced
1 cauliflower, stems removed and florets separated
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 onion, thinly sliced
6 tomatoes, peeled and chopped
2 handfuls frozen peas

Add the masala ingredients to a blender. Pour in half a cup of water. Puree the ingredients until smooth.

Pour 1 tablespoon of the canola oil into a skillet over medium heat. Add the mustard seeds, cumin, and garlic. Cook for about 1 minutes, or until very fragrant. Then add the onion and cook until very soft and golden, about 8 minutes. Turn the heat to medium-high and add the tomatoes. Cover the skillet and cook for 10 minutes, or until the tomatoes are soft. Then add the potatoes and carrots and cook for 10 minutes, or until the potato is soft.

Pour in the masala mixture, 1/2 cup of water, and the cauliflower. Stir to combine, reduce the heat to medium low, and cover. Simmer for about 20 minutes. Then dump in the peas and cilantro, let cook for a minute more, and then serve. - serves 3 to 4 - Nick Kindelsperger
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