Aloo Gobi

Chef #870767's Note:

A slightly modified naturally low-cal very satisfying Indian recipe. Includes healthy tumeric and flax seed. Serve in a bowl over brown basmati rice to get every bit of the juice. Leftovers are even better then the first night.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• ¼ cup olive oil
• 1 large onion , chopped
• 1 cup fresh coriander , chopped
• 2 small green chili peppers , minced (according to taste)
• 1 large cauliflower , cut into chunks
• 2 large potatoes , cut into chunks
• 2 (24 ounce) canned tomatoes
• 1 teaspoon cumin seed
• 1 teaspoon sea salt
• 2 garlic cloves , minced
• fresh ginger , peeled and grated
• 3 teaspoons turmeric
• 3 tablespoons flax seeds , ground
• 2 teaspoons garam masala
• 3 tablespoons water

Directions:

1. Sweat onion and cumin seed in oil until translucent in large frying pan (with cover for later).
2. Add fresh coriander, tumeric, ground flax and minced chili.
3. Mix in tomatoes, garlic and ginger to make a smooth sauce.
4. Add potatoes, cauliflower and water.
5. Stir gently to coat.
6. Simmer in covered pan for 30 minutes.
7. Stir in garam masala.
8. Let sit covered for 10 minutes.
9. Garnish with fresh coriander and serve over brown basmati rice.