Cauliflower and Potato Stir-Fry - East Indian Recipe
Ingredients40 m servings 220 cals
- Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
- Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
- Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Per Serving: 220 calories; 11.2 g fat; 27.6 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 641 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is as good as any aloo gobi dish that we had in an Indian restaurant without sitting in too much oil. I added 1 cup sliced okra and 1 large tomato chopped, from the garden and it was great.
Absolutely delectable!! Omitted the potato for keto diet. Used avocado oil and didn't have caraway seeds but was great without. So much flavor! New fav side veggie. Paired with tilapia piccata...
This recipe is awesomely delicious!! I steam-cooked my cauliflower and potatoes and mixed them in to coat as the last step before serving. Will be making this dish a lot!