Aloo Gobi Punjabi Style Cauliflower And Potatoes With Ginger Recipes

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GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)



Gobi Aloo (Indian Style Cauliflower with Potatoes) image

This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.

Provided by SHAHZADI

Categories     Side Dish     Vegetables     Cauliflower

Time 35m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

Steps:

  • Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  • Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g

INDIAN POTATOES AND CAULIFLOWER (ALOO GOBI)



Indian Potatoes and Cauliflower (Aloo Gobi) image

A daily household dish in India, made in every house and cherished by each and every person. This authentic dish is made with tomatoes and onions flavored with the aromas of the Indian spices. This is cherished with phulka (roti, Indian wheat bread). There are various versions of aloo gobi, this is my take on it. Please do try this recipe and comment. Garnish with coriander leaves and serve with a lemon wedge. Serve with hot phulka or chapati or rice and curds.

Provided by namratha ramamurthy

Categories     World Cuisine Recipes     Asian     Indian     Side Dishes

Time 50m

Yield 4

Number Of Ingredients 20

¼ cup vegetable oil for frying, or as needed
2 large potatoes, peeled and cubed
½ cup small cauliflower florets
1 tablespoon vegetable oil
¾ teaspoon roasted ground cumin
3 cloves garlic, minced
1 green chile pepper, seeded and minced
1 medium onion, sliced lengthwise
1 tablespoon ginger garlic paste
1 medium tomato, chopped
salt to taste
1 ½ teaspoons red chile powder
1 ½ teaspoons garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground cumin
¾ teaspoon ground coriander
1 pinch white sugar, or to taste
1 tablespoon water, or to taste
1 ½ teaspoons lemon juice
1 ½ teaspoons ground fenugreek (menthi powder)

Steps:

  • Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
  • Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
  • Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
  • Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 41.6 g, Fat 18.2 g, Fiber 6.8 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 161.1 mg, Sugar 4.7 g

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