Aloo Gobi ki Subzi (Potatoes and Cauliflower)

This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans–even a pita bread will do! Garnish with cilantro if you’d like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called ‘hing’.

Step: 1

Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.

Step: 2

Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

Per Serving: 358 calories; protein 10g; carbohydrates 37.2g; fat 22g; sodium 641.5mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .