Aloo Gobi 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



Aloo Gobi image

Provided by Aarti Sequeira

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

  • Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
  • In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
  • Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
  • Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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 GOBI



Aloo Gobi image

Make and share this Aloo Gobi recipe from Food.com.

Provided by chuckdarwin

Categories     Curries

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chili, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 (8 ounce) cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seed
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

Steps:

  • Heat vegetable oil in a large saucepan.
  • Add the chopped onion and one teaspoon of cumin seeds to the oil.
  • Stir together and cook until onions become creamy, golden, and translucent.
  • Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
  • Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
  • Add ginger and garlic; mix thoroughly.
  • Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
  • Ensure that the potatoes and cauliflower are coated with the curry sauce.
  • Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
  • Add two teaspoons of Garam Masala and stir.
  • Sprinkle chopped coriander leaves on top of the curry.
  • Turn off the heat, cover, and leave for as long as possible before serving.

Nutrition Facts : Calories 215.9, Fat 7.5, SaturatedFat 1, Sodium 335.1, Carbohydrate 34.4, Fiber 6.4, Sugar 5.7, Protein 5.7

ROASTED ALOO GOBI



Roasted aloo gobi image

This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 17

400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
1 large cauliflower, cut into florets
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp nigella seeds
1 tsp ground cinnamon
1 tsp turmeric
1 tsp chilli powder
4 tbsp vegetable oil or sunflower oil or rapeseed oil
8 curry leaves
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
2 small green chillies, pierced a few times
1 tsp golden caster sugar
1 lime, juiced
small pack coriander, chopped
basmati rice, naan and natural yogurt, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
  • On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
  • Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn't brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
  • Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.

Nutrition Facts : Calories 322 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium

BAKED ALOO GOBI



Baked Aloo Gobi image

When I travel abroad, all my work friends request that I cook for them. Instead of cooking this traditional Punjabi dish on the stove, I bake it to save time. They love it. Serve it with gravy wala chicken, raita, and parathas. So easy and tasty.

Provided by Allrecipes Member

Categories     Potato Side Dishes

Time 45m

Yield 4

Number Of Ingredients 10

1 large head cauliflower, chopped
3 medium potatoes, peeled and chopped
1 large onion, chopped
3 peppers green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1 ½ teaspoons vegetable oil
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower, potatoes, onion, chile peppers, cumin, coriander, turmeric, and salt in a large aluminum pan. Drizzle oil over top.
  • Bake in the preheated oven until cauliflower and potatoes are tender, about 30 minutes. Garnish with chopped cilantro.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 47.1 g, Fat 2.6 g, Fiber 10.7 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 660.1 mg, Sugar 9.6 g

GOBI ALOO



Gobi Aloo image

Aloo gobi is a very popular Indian recipe. In northern India, where I'm from, we call it gobi aloo. This vegetarian dish gets its flavors from turmeric, ginger, garlic and lime. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 teaspoon cumin seeds
1 medium red onion, thinly sliced
2 large plum tomatoes, chopped
2 teaspoons minced fresh gingerroot
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground turmeric
1 medium head cauliflower, cut into 2- or 3-in. pieces
2 small potatoes, peeled and cut into thin wedges
2 tablespoons water
Chopped fresh cilantro, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cumin seeds until fragrant and they start to pop. Add onion; cook until crisp-tender, about 2 minutes. Add tomatoes and ginger; cook 1 minute. Add chili powder, garam masala, cumin, salt and turmeric; cook until fragrant, about 1 minute. Stir in cauliflower, potatoes and water. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Sprinkle with cilantro if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 514mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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ALOO GOBI RECIPE - SERIOUS EATS
2022-03-10 In a large Dutch oven or wok, heat oil over high heat to 375°F (190°C). Add half of the cauliflower florets and cook, stirring gently with a spider or tongs, until florets are lightly browned and fully tender, about 2 minutes. Transfer florets to …
From seriouseats.com
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ALOO GOBI - SAUTéED CAULIFLOWER AND POTATO - VEENA AZMANOV
2022-03-31 Saute on medium-low heat for 2 minutes, mashing the tomatoes as you go. Pro tip - The tomato juices will prevent the spices from burning and create a puree to coat the veggies. Veggies - Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add ¼ cup of water.
From veenaazmanov.com
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ALOO GOBI RECIPE - INSPIRED INDIAN
1 Preheat oven to 425 degrees. Cut potato into 1-inch cubes and cauliflower into large florets and place on baking sheet. Toss with 2 tbs oil and 1 tsp salt. Roast in oven for 20 - 30 minutes, tossing once half-way through, until browned and starting to crisp up.
From inspiredindiancooking.com
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