White on White

Having recently ordered aloo gobi at an Indian restaurant, I was reminded of just how much I like this dish. Traditionally, though, the onions are sauteed in oil. I felt the challenge to lower the fat, so I dropped the oil. And in this version, the juice from the tomatoes steams the potatoes and cauliflower.

You’ll end up with just a bit of sauce. Depending on your tomatoes, the dish might run a little dry; if so, add a tablespoon or two of water toward the end of cooking time. Serve this as a main dish with yogurt and good bread or make it a side dish to accompany fish, meat or poultry.

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Aloo Gobi

Active Work Time: 20 minutes * Total Preparation Time: 1 hour * Vegetarian

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 (about 1 pound)

Minced cilantro, for garnish

Lime wedges, for garnish

* Spray nonstick skillet with nonstickcooking 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. 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. Check vegetables several times while cooking and stir. Vegetables should be tender, but not too soft.

* Spoon into 2 serving dishes and sprinkle with cilantro. Garnish with lime wedges.

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.