Alicias Aloo Gobi Recipes

ALICIA'S ALOO GOBI

Alicia's Aloo Gobi image

This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita.

Provided by Alicia

Categories World Cuisine Recipes Asian Indian

Time 1h30m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes, peeled and cubed
1 medium head cauliflower, chopped into bite size pieces
1 (15 ounce) can garbanzo beans, drained
2 tablespoons garam masala

Steps:

Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 64 g, Fat 39.2 g, Fiber 14.9 g, Protein 13.1 g, SaturatedFat 22.4 g, Sodium 2172.4 mg, Sugar 6.6 g

ALOO GOBHI

Aloo Gobhi image

Roasted cauliflower, peas and potatoes are cooked in a highly seasoned spice blend and finished with cilantro and lemon juice.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

1 head cauliflower, cut into small florets
1/4 cup peanut or vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt
1 medium onion, thinly sliced
3 cloves garlic, minced
1 small fresh red chile, seeded (if desired) and minced
1 tablespoon grated fresh ginger
1 teaspoon cumin seed
2 potatoes, coarsely chopped (about 1 1/2 pounds)
2 tomatoes, roughly chopped (about 1 pound)
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 cup frozen peas, thawed
1/2 cup loosely packed cilantro leaves
1 to 2 tablespoons fresh lemon juice

Steps:

Preheat the oven to 425 degrees F.
Put the cauliflower on a baking sheet and toss with 2 tablespoons of the oil, the ground cumin, coriander and 2 teaspoons salt. Roast until soft and lightly browned, about 20 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the garlic, chile, ginger and cumin seed, and cook until fragrant, stirring, about 1 minute (add a splash of water if the ingredients begin to stick). Add the potatoes, tomatoes, garam masala, turmeric and 2 teaspoons salt and cook, covered, stirring occasionally to prevent sticking, until the potatoes are tender, about 20 minutes.
Stir in the cauliflower and peas and cook until heated through, about 2 minutes. Stir in the cilantro and lemon juice. Serve.

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