Aloogobimattar Recipes
ALOO GOBI
Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.
Provided by LUNACITY
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
- Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.
Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Fat 7.3 g, Fiber 3.7 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 408.2 mg, Sugar 2.3 g
ALOO GOBI MATTAR
This is an adaptation of Aloo Gobi Mattar Recipe #187408 - a very tasty recipe. All I have done is rewrite it with the ingredients in the order they are used. At this time, I have only prepared it once. I used a combination of olive oil and butter for cooking, ginger paste in lieu of all of the fresh ginger, vegetable stock, and went without the hot green chili pepper, fenugreek seeds and fresh cilantro as I did not have them on hand. This dish is an excellent addition to any Indian meal and equally good reheated the next day.
Provided by MA Blossom
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil over high heat in a large wok, karahi, or deep nonstick pan. Add onions and cumin seeds, and cook until onion are translucent.
- Add minced garlic, minced ginger and chili pepper. Saute for 2 minutes, stirring frequently.
- Add all remaining spices including salt. Stir well.
- Immediately add potatoes and stir until coated in oil and spices. Turn heat down to medium and saute for 3 to 5 minutes, stirring frequently.
- Add stock, then put lid on pan, lower heat to medium-low and simmer for about 15 minutes.
- Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water.
- Add frozen peas to pan, and stir ingredients. Cover and simmer 10 minutes.
- Turn off heat. Add half of the fresh cilantro and mix thoroughly. Replace the lid and allow to rest for 10 minutes before adjusting salt to taste. Garnish with remaining fresh cilantro.
Nutrition Facts : Calories 233.3, Fat 9.8, SaturatedFat 1.4, Sodium 464.9, Carbohydrate 33.5, Fiber 7.3, Sugar 8, Protein 6.6
ALOO MATAR
Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice.
Provided by Vaijayanti Tamhankar
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
- Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 81.7 g, Fat 14.5 g, Fiber 9.7 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 897.9 mg, Sugar 9.8 g
ALOO MATTAR
This Indian dish is semi moist, spicey and eats so well with curries. I love cooking this, it is simple and blends with meat, chicken and even fish curries/. I have to admit that sometimes I eat it all on it's own.
Provided by Brian Holley
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over medium heat and fry the onion, cinnamon, and ginger for 4 mins stir frequently.
- Turn heat to low, add the turmeric, cumin, chilli powder and black pepper. stir and fry for 1 min.Add the potatoes and green chillies stir and cook for 3 minutes.
- Srir in the tomato puree and salt.
- Add the water, bring to the boil, cover the pan and cook on low heat for 10 minutes.
- Add the peas, cook till potatoes are tender.
- Remove from the heat and stir in half of the fresh coriander leaves. Sprinkle the remaining coriander leaves over the top.
- Enjoy.
Nutrition Facts : Calories 260.1, Fat 14.2, SaturatedFat 2.1, Sodium 628.4, Carbohydrate 30.4, Fiber 5.4, Sugar 5.2, Protein 4.8
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