Aloo Ki Recipes
10 ALOO (POTATO) RECIPES, INCLUDING ALOO GOBI (POTATO AND CAULIFLOWER CURRY)
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
Categories Main Course
Time 50m
Number Of Ingredients 20
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)
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
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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- Boil potatoes just until cooked. Do not overcook them. They should be firm and not mushy or soggy. (check the tips above in intro for details).
- Divide the mixture to 6 to 8 equal parts and make balls. If you prefer large tikkis, you can make fewer large balls. But thin tikkis cook well and get crispy when fried. If making for burger, then you can make them as wide as the size of a burger.
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- Boil the potatoes in salted water until almost cooked – they should have a slight crispy bite to them. Drain and set aside to cool down.
- Fry the curry leaves, cumin and mustard seeds in the oil until their aromas are released. This should take around 3 minutes.
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- Place potatoes alongwith 1 cup water in a pressure cooker. Pressure cook till 3 whistles or 10-15 minutes. Remove from heat and let the pressure reduce. Peel potatoes.
- Heat oil in a non-stick wok. Add mustard seeds and let them crackle. Add cumin seeds and let them change colour.
- Add onions, mix and sauté on high heat till onions are soft. Sprinkle little water, cover and cook.
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ALOO TIKKI RECIPE| ALOO KI TIKKI | ALOO PATTY RECIPE | HOW TO MAKE …
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ALOO KI PURI RECIPE
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