Kevins Aloo Gobi Recipes

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.

Steps:

• Heat vegetable oil in a large saucepan.
• Add the chopped onion and one teaspoon of cumin seeds to the oil.
• Stir together and cook until onions become creamy, golden, and translucent.
• Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
• Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
• Add ginger and garlic; mix thoroughly.
• Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
• Ensure that the potatoes and cauliflower are coated with the curry sauce.
• Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
• Add two teaspoons of Garam Masala and stir.
• Sprinkle chopped coriander leaves on top of the curry.
• Turn off the heat, cover, and leave for as long as possible before serving.

Steps:

• Boil potatoes for 5 minutes then drain.
• Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
• Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
• Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
• Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.

Steps:

• Seperate the florets from Cauliflower. Wash & drain.
• Cut Potatoes into Chunks.
• Heat Oil in a Pan , add Onions & fry till translucent. Dump in the methi seeds and fry for one more minute.
• Add ginger, garlic Paste, stir,then Mix in Potatoes and cover to cook.
• When the Potatoes are half done , add the cauliflower,tumeric & salt. Cover to Cook.
• Open afer a few minutes, add all the dry powders & mix. Continue cooking till the potatoes are extremely tender and soft.
• Garnish with Cilantro leaves and Serve hot with Breads, Rice, Rotis or as a side dish.