Aloo Gobhi Stuffing Recipes

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ALOO GOBHI STUFFING



Aloo Gobhi Stuffing image

Categories     Onion     Potato     Side     Roast     Thanksgiving     Stuffing/Dressing     Cashew     Curry     Cauliflower     Carrot     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes 8 to 10 side-dish servings

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter plus additional for buttering pan
1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups)
3 medium onions, coarsely chopped
3 medium carrots, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice
1 (2-lb) head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces
2 1/2 teaspoons curry powder (preferably Madras)
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon cayenne
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 1/2 cups unsalted roasted cashews (7 oz)

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a shallow 3-quart baking dish (13 by 9 inches).
  • Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes. Remove from oven.
  • Increase oven temperature to 450°F.
  • Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides. Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes. Transfer to a large bowl and toss with bread cubes. Add broth and 1 cup cashews, then toss to coat.
  • Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down). Bake in upper third of oven until heated through, about 20 minutes. Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.

ALOO GOBI



Aloo Gobi image

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.

Provided by LUNACITY

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 6

Number Of Ingredients 14

3 tablespoons vegetable oil, divided
½ teaspoon cumin seed
1 small onion, quartered and sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
¼ teaspoon paprika
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
½ teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
½ head cauliflower, cut into florets
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Fat 7.3 g, Fiber 3.7 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 408.2 mg, Sugar 2.3 g

ALOO GOBHI



Aloo Gobhi image

This is a very classic Punjabi sabji. I have eaten aloo gobhi in many homes and restaurants, and like most homey dishes, I have never eaten two versions that taste the same. This is my recipe for making aloo gobhi.

Provided by SUSMITA

Categories     Fried Cauliflower

Time 45m

Yield 4

Number Of Ingredients 18

2 tablespoons vegetable oil
1 large onion, sliced thin
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
10 sprigs fresh cilantro, stems and leaves separated and minced
2 green chile peppers, sliced into thin rings
½ teaspoon ground turmeric
1 tomato, chopped
2 potatoes, peeled, halved, and sliced
1 large head cauliflower, cut into small florets
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon ground red pepper
½ teaspoon white sugar
salt to taste
½ cup water
2 tablespoons tomato puree

Steps:

  • Heat the oil in a large skillet over medium heat. Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. Stir the cilantro stems, green chiles, and turmeric into the mixture. Mix the tomato into the mixture and continue cooking until the tomatoes are softened. Add the potatoes; cook and stir until the potatoes are completely coated in the mixture. Fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. Pour the water over the mixture and stir until evenly mixed.
  • Bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. Taste for desired seasoning. If you feel the sabji is not tart enough, add the tomato puree. Garnish with the cilantro leaves to serve.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 40.5 g, Fat 7.7 g, Fiber 10 g, Protein 8.2 g, SaturatedFat 1.2 g, Sodium 112 mg, Sugar 10.6 g

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