INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
INDIAN CAULIFLOWER & POTATOES
Make and share this Indian Cauliflower & Potatoes recipe from Food.com.
Provided by VeggieCook98
Categories Curries
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
- Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
- Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
- Add chopped onions and fry over medium heat until light golden brown.
- Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
- ENjoY.
INDIAN POTATOES AND CAULIFLOWER (ALOO GOBI)
A daily household dish in India, made in every house and cherished by each and every person. This authentic dish is made with tomatoes and onions flavored with the aromas of the Indian spices. This is cherished with phulka (roti, Indian wheat bread). There are various versions of aloo gobi, this is my take on it. Please do try this recipe and comment. Garnish with coriander leaves and serve with a lemon wedge. Serve with hot phulka or chapati or rice and curds.
Provided by namratha ramamurthy
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
- Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
- Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
- Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 41.6 g, Fat 18.2 g, Fiber 6.8 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 161.1 mg, Sugar 4.7 g
INDIAN POTATOES, PEAS AND CAULIFLOWER
Provided by Prem K. Singh
Categories Potato Side Sauté Vegetarian Quick & Easy Cauliflower Fall Healthy Vegan Potluck Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE
This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.
Provided by sugarFiend
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
- Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
- Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g
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
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- Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves, cumin seeds and mustard seeds and saute 1-2 minutes.
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- Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
- Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
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- Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
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