Aloo Gobi Masala Cauliflower And Potato Curry Recipes

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)

Aloo Gobi Masala (Cauliflower and Potato Curry) image

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.

Provided by vburrito

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Steps:

Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 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

Ingredients

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

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

Tofu Aloo Gobi (Cauliflower and Potato Curry) image

Provided by Nava Atlas

Categories Potato Sauté Low Fat Vegetarian Low Cal Dinner Tofu Cauliflower Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield 6 Servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste.
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

Steps:

1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

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