Low-Fat Aloo Gobi
Recipe type: Vegetables
Serves: 2
  • nonstick cooking spray
  • 1 onion; chopped
  • 1 teaspoon cumin seeds; crushed
  • 1/2 teaspoon ground coriander
  • 2 cloves garlic; minced
  • 1 Tablespoon minced ginger root
  • 1 Serrano chile; minced
  • 2 large tomatoes; chopped
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 white boiling potato; peeled and cubed
  • 1/2 head cauliflower; broken into florets
  • minced cilantro; for garnish
  • lime wedges; for garnish
  1. Spray nonstick skillet with nonstick cooking spray. Add onion, cumin seeds and coriander, and saute over medium-low to low heat 5 minutes, stirring occasionally. Add garlic, ginger and chile. Continue to saute until onions are browned, about 5 minutes.
  2. Add tomatoes and simmer until a sauce forms, 10 to 15 minutes, stirring occasionally. Add salt and turmeric, stirring until blended. Stir in potato, then cauliflower. Bring to simmer, reduce heat to low, cover and simmer until potatoes and cauliflower are tender, about 30 minutes.
  3. Check vegetables several times while cooking and stir. Vegetables should be tender, but not too soft.
  4. Spoon into 2 serving dishes and sprinkle with cilantro. Garnish with lime wedges.
This recipe yields 2 servings.

Each serving: 168 calories; 1,234 mg sodium; 0 cholesterol; 1 gram fat; 36 grams carbohydrates; 8 grams protein; 3.75 grams fiber.
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