Aloo Ki Recipes

10 ALOO (POTATO) RECIPES, INCLUDING ALOO GOBI (POTATO AND CAULIFLOWER CURRY)

10 Aloo (Potato) Recipes, including Aloo Gobi (Potato and Cauliflower Curry) image

This Pakistani Aloo Gobi curry recipe is authentic, juicy, and mouthwatering thanks to a surprising touch of umami. Don't forget to check out 10 more naturally gluten-free and vegan potato recipes!

Provided by Izzah Cheema

Time 50m

Number Of Ingredients 20

Ingredients

¼ cup grapeseed (avocado, or other neutral oil)
1 tsp cumin seeds
½ tsp nigella seeds - (kalonji) (optional)
1 medium onion (finely chopped)
5 garlic cloves (crushed)
3/4 inch piece ginger (crushed)
3 small to medium tomatoes (finely chopped)
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 tsp red chili powder (or more to taste)
1/4 tsp ground black pepper (optional)
1 1/4 tsp salt (or to taste)
1 small head cauliflower (cut into small florets)
2 medium potatoes (peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning)
1 green chili pepper (sliced or chopped)
1/2 tsp garam masala
1/2-1 teaspoon soy sauce or tamari
1/4 tsp lemon or lime juice (optional)
2 tablespoons chopped cilantro leaves (to garnish)

Steps:

Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce, garam masala, and lemon juice (if using). Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

Nutrition Facts : Carbohydrate 36 g, Protein 7 g, Fat 15 g, SaturatedFat 2 g, Sodium 722 mg, Fiber 8 g, Sugar 8 g, Calories 285 kcal, 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

Ingredients

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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