Alicias Aloo Gobi Recipes
ALICIA'S ALOO GOBI
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
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
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
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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