ALOO GOBI - POTATOES & CAULIFLOWER
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
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
GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
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
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
ROASTED ALOO GOBI
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
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
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
ALOO GOBI - CAULIFLOWER AND POTATOES
Make and share this Aloo Gobi - Cauliflower and Potatoes recipe from Food.com.
Provided by Zeke Koch
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large 12 to 14 inch skillet.
- When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
- Stir once and add the cauliflower and potatoes.
- Stir lightly until coated with spices and oil.
- Turn heat down to medium.
- Add turmeric, ground coriander, salt and pepper.
- Sauté for 8-10 minutes.
- Add ¼ cup water and cover immediately.
- Turn heat very low and steam vegetables for 7-10 minutes (until tender).
- Sprinkle the garam masala over the vegetables, stir once and serve.
ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)
This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans and rice or bread.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.
INDIAN POTATOES WITH CAULIFLOWER - ALOO GOBI
The taste of the cauliflower varies from the potatoes in this brightly colored, tasty dish. Makes an excellent vegetarian main dish.
Provided by PalatablePastime
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Steam cauliflower until tender; set aside.
- Peel potatoes; chop into 1/2" cubes.
- Heat 1 tablespoon of oil in a large skillet; add 1 teaspoon cumin seed, 3/4 tsp turmeric, 1/2 tsp cayenne, and 2 tsp ground coriander; heat briefly until mixture becomes fragrant.
- Add onions to pan and cook until onions are tender.
- Add potatoes and 1/2 tsp salt to pan, mixing spices onto potatoes; then add 1 cup water.
- Cook over medium heat for 30-40 minutes, or until potatoes are tender, adding more water if necessary.
- When cauliflower is steamed, heat 1 tbsp of oil in another skillet; add 1 1/2 tsp ground coriander, 1/2 tsp cumin seed, and 1/2 tsp cayenne pepper.
- Heat spices until they sizzle, then stir in 1/4 cup of tomato sauce and 1/8 tsp salt.
- Cook until mixture becomes pasty, then stir in cauliflower, coating vegetables with sauce.
- Continue cooking both cauliflower and potato mixtures until they have a fairly dry consistency.
- Stir cauliflower into potatoes; mix in chopped cilantro; sprinkle top with garam masala and serve.
Nutrition Facts : Calories 288.9, Fat 7.8, SaturatedFat 1, Sodium 499.8, Carbohydrate 51.1, Fiber 9.5, Sugar 7.5, Protein 7.9
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QUICK AND EASY ALOO GOBI RECIPE: POTATO CAULIFLOWER CURRY
From masterclass.com
3/5 (53)Category EntreeCuisine IndianTotal Time 45 mins
- 1. Heat 3 tablespoons (or a solid glug) of oil in a large skillet or frying pan over medium-high heat. Add cumin seeds and fry until golden brown and beginning to pop. Reduce to medium heat and stir in onion. Cook until lightly browned.
- 2. Add the garlic and ginger and sauté for 1 minute until fragrant. Add the garam masala, coriander, turmeric, and cayenne, and stir to combine.
- 3. Add the potato and cauliflower to the pan. Season with salt and stir to combine. Cover and steam until the vegetables are tender, about 20 minutes.
- 4. When tender, uncover and increase heat. Add 1-2 tbsp olive oil around the edges of the pan and fry up until potatoes are golden brown and crisp, stirring occasionally (but carefully, to keep cauliflower intact).
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