Aloo Gobi Ki Subzi Potatoes And Cauliflower Recipes

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ALOO GOBI - POTATOES & CAULIFLOWER



Aloo Gobi - Potatoes & Cauliflower image

Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]

Provided by Manali

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 potatoes (medium, sliced or cubed)
1 cauliflower (medium, cut into small florets)
1 onion (medium, chopped)
2 tomatoes (medium, chopped)
1/2 teaspoon cumin seeds
1.5 teaspoons ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon dry mango powder (amchur)
1/4 teaspoon red chili powder or to taste
1/4 teaspoon garam masala powder
1 teaspoon coriander powder
3-4 teaspoons oil
2 tablespoons chopped cilantro
salt (to taste)

Steps:

  • 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.
  • Drain on a tissue paper and set aside.
  • In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  • Add the onions and cook for 2 minutes till translucent.
  • Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
  • Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  • Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
  • Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
  • Add chopped coriander leaves and give a good mix.
  • Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  • Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
  • Garnish with some more coriander leaves and serve hot with any Indian bread.

Nutrition Facts : Calories 304 kcal, Carbohydrate 52 g, Protein 12 g, Fat 7 g, Sodium 122 mg, Fiber 13 g, Sugar 11 g, ServingSize 1 serving

ALOO GOBI KI SUBZI (POTATOES AND CAULIFLOWER)



Aloo Gobi ki Subzi (Potatoes and Cauliflower) image

This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans--even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'.

Provided by MEDHALEE

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 2

Number Of Ingredients 12

3 tablespoons vegetable oil
¼ teaspoon mustard seed
1 pinch asafoetida powder
¼ teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
½ teaspoon white sugar
salt to taste

Steps:

  • Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
  • Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

Nutrition Facts : Calories 358.4 calories, Carbohydrate 37.2 g, Fat 22 g, Fiber 10.7 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 641.5 mg, Sugar 5 g

ALOO GOBI - POTATO AND CAULIFLOWER CURRY.



Aloo Gobi - Potato and Cauliflower Curry. image

My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.

Provided by JustJanS

Categories     Curries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 medium potatoes
1 medium cauliflower
5 tablespoons oil (we use about 2)
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
12 -15 fenugreek seeds
1 -2 dried red chili, coarsely chopped
1 medium onion, coarsely chopped
1 fresh green chile
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt (or to taste)
1 tablespoon chopped fresh coriander

Steps:

  • Boil the potatoes in their skins and allow to cool.
  • Peel the potatoes and cut them into 2 inch squares.
  • Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
  • Cut into small florets.
  • Heat the oil over medium heat in a wide frypan.
  • Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
  • Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
  • Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
  • Add the potatoes, dried spices and salt.
  • Stir gently until all the ingredients are mixed thoroughly.
  • Cover the pan and cook til the potatoes are heated through-6-8 minutes.
  • Stir in the coriander leaves and remove from the heat.

Nutrition Facts : Calories 337.1, Fat 18, SaturatedFat 2.4, Sodium 930, Carbohydrate 40.9, Fiber 7.9, Sugar 6.6, Protein 7.1

ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)



Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger) image

This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans and rice or bread.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Peanut or canola oil, for shallow frying
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 pounds), cut into delicate florets
1 tablespoon peeled finely chopped fresh ginger
1/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons water
2 to 3 tablespoons coarsely chopped cilantro leaves

Steps:

  • Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

ALOO GOBI KI SUBZI (POTATOES AND CAULIFLOWER)



Aloo Gobi ki Subzi (Potatoes and Cauliflower) image

This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans--even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'.

Provided by Manisha Pandit

Categories     Tomato Side Dishes

Time 35m

Yield 2

Number Of Ingredients 12

3 tablespoons vegetable oil
¼ teaspoon mustard seed
1 pinch asafoetida powder
¼ teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
½ teaspoon white sugar
salt to taste

Steps:

  • Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
  • Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

Nutrition Facts : Calories 358.4 calories, Carbohydrate 37.2 g, Fat 22 g, Fiber 10.7 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 641.5 mg, Sugar 5 g

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