The Pioneer Woman Tasty Kitchen
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Aloo Gobi

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Level: Easy

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Description

Quick vegetarian Indian dish full of beans, potatoes, cauliflower, and delicious spices.

Ingredients

  • 2 Tablespoons Canola Oil
  • 1 whole Onion, Diced
  • 1 clove Garlic, Minced
  • 1 whole Large Potatoes, Peeled And Diced
  • 1-½ cup Water
  • 1 head (Large) Cauliflower, Chopped Into Small Florets
  • 1 teaspoon Ginger Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Curry Powder (up To 2 Depending On You Heat Preference)
  • ½ teaspoons Cumin
  • ½ teaspoons Turmeric (optional)
  • ½ teaspoons Dry Mustard
  • ½ teaspoons Coriander Powder
  • 2 whole Cardamom Pods, Smashed
  • 3 whole Roma Tomatoes, Diced
  • 1 can 15 Oz Size Garbanzo Beans, Rinsed And Drained
  • 1 cup Frozen Peas

Preparation

1. Heat oil in large (12″ or larger) skillet over medium-high heat. Add onion and sauté until beginning to soften. Add garlic and cook until fragrant, about 1 minute.

2. Add potatoes and water. Cover, bring to a simmer, and cook over medium heat for about 5 minutes.

3. Add the cauliflower, ginger, garam masala, curry, cumin, turmeric (optional), mustard, coriander, and cardamom. Simmer, covered, for about 5 more minutes.

4. Stir in tomatoes, garbanzo beans, and peas. If pan is out of water, add about 1/2 cup more at this point. Continue to cook, covered, over medium-low to medium heat for 10 minutes (or until cauliflower cooked to your preference), stirring occasionally.

Recipe adapted from Epicurious.

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