ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)
Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
- Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g
ALOO GOBI
Provided by Aarti Sequeira
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
- In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
- Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
- Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
ALOO GOBI - POTATO AND CAULIFLOWER CURRY.
My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.
Provided by JustJanS
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the potatoes in their skins and allow to cool.
- Peel the potatoes and cut them into 2 inch squares.
- Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
- Cut into small florets.
- Heat the oil over medium heat in a wide frypan.
- Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
- Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
- Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
- Add the potatoes, dried spices and salt.
- Stir gently until all the ingredients are mixed thoroughly.
- Cover the pan and cook til the potatoes are heated through-6-8 minutes.
- Stir in the coriander leaves and remove from the heat.
Nutrition Facts : Calories 337.1, Fat 18, SaturatedFat 2.4, Sodium 930, Carbohydrate 40.9, Fiber 7.9, Sugar 6.6, Protein 7.1
CURRIED CAULIFLOWER AND POTATOES (ALOO GOBI)
Make and share this Curried Cauliflower and Potatoes (Aloo Gobi) recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 35m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
- Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
- Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
- Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
- Top with remaining coriander and serve.
Nutrition Facts : Calories 245.4, Fat 11.5, SaturatedFat 6.5, Cholesterol 26.2, Sodium 1444.8, Carbohydrate 32.8, Fiber 6.4, Sugar 5.6, Protein 6.2
ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)
This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans and rice or bread.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.
CURRIED CAULIFLOWER AND POTATOES
This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel potatoes and cut into cubes, about 1 inch.
- Place potatoes in bowl of water until ready to use.
- Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
- Next add the spices cook until their fragrance intensifies.
- Keep stirring.
- Drain potatoes and add to pan along with the cauliflower florets.
- Stir well to coat everything with the spices.
- Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
- Season with salt and pepper.
- Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
- (3-5 more minutes) Add chopped cilantro and serve.
Nutrition Facts : Calories 164.8, Fat 5.4, SaturatedFat 0.5, Sodium 35.7, Carbohydrate 26.1, Fiber 4.5, Sugar 4.4, Protein 4.7
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
Provided by SHAHZADI
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g
MY ALOO GOBI - CURRIED CAULIFLOWER AND POTATOES
After researching SEVERAL recipes for this online and in cookbooks, this is what I came up with for "curry night" with friends
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- If using fresh cauliflower, separate florets from the head, wash and drain.
- If using frozen, defrost in microwave for 3-5 minutes.
- Wash, peel and cut potatoes into 1" cubes.
- Heat canola oil in a large pan over medium heat.
- Add mustard and cumin seeds and fry until seeds begin to pop and cumin becomes fragrant.
- Next add your chilis, garlic and ginger, and fry for a minute until they become fragrant as well.
- Add potatoes, stir to coat with oil and then sprinkle over turmeric, cumin powder, coriander, and chili powder or caynenne if using.
- Stir to coat, cover pan and cook for 10 minutes or until potatoes are halfway done.
- Add cauliflower, sprinkle with a little more turmeric, and stir to coat with oil and spices.
- Add 1-3 tbsp of water, cover and cook another 10 minutes or until potatoes are soft.
- When finished check for salt and add if needed.
- Sprinkle with garam masala to taste, and serve.
Nutrition Facts : Calories 195.5, Fat 3.4, SaturatedFat 0.4, Sodium 66.7, Carbohydrate 37.8, Fiber 7.4, Sugar 5.6, Protein 7
ROASTED ALOO GOBI
This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
- On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
- Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn't brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
- Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.
Nutrition Facts : Calories 322 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY
Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.
Provided by Whats Cooking
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
- Add all remaining spices, including salt. Stir well.
- Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
- Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 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 at this point.
- Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
- Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.
TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)
Provided by Nava Atlas
Categories Potato Sauté Low Fat Vegetarian Low Cal Dinner Tofu Cauliflower Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 6 Servings
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
- 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
- 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
- 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.
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