ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)
Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
- Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
VEGETARIAN POTATO AND CAULIFLOWER CURRY
I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!
Provided by Jamie
Categories Soups, Stews and Chili Recipes
Time 53m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
- Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
- Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
- Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 31.3 g, Cholesterol 8.2 mg, Fat 10.1 g, Fiber 5.6 g, Protein 6.1 g, SaturatedFat 7.5 g, Sodium 726.5 mg, Sugar 2.1 g
CAULIFLOWER, EGG & POTATO CURRY
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Provided by Ruth Watson
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
- Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
- Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.95 milligram of sodium
SOUTHERN INDIAN STYLE CAULIFLOWER AND POTATO CURRY
This is my own invention, and is a fairly quick recipe to make up. Make sure that your curry leaves are fairly fresh so that you can taste the curry leaf flavor.
Provided by Andtototoo
Categories Cauliflower
Time 21m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick frying pan put the oil, mustard seeds, urad dal, cumin seeds and red chili pieces (add more or less depending on how spicy you want the curry). Heat over high heat until the mustard seeds have popped a bit and the urad dal is light brown.
- Reduce heat to medium and quickly stir in the turmeric, hing and curry leaves.
- Add the potatoes, cauliflower, salt and water. Stir to blend. (Make sure that the potatoes and cauliflower pieces aren't too small or they will overcook.).
- Cover and cook for 8 minutes. Remove cover and check to see if the vegetables are almost done. A lot of people like to add tomato to this curry and if so, you can add diced tomato here, but you won't be able to brown the potatoes and cauliflower if you do that, so it is up to your own taste whether or not to add this option.
- Turn heat to high for about 4 minutes. Evaporate any remaining liquid and lightly brown the potatoes and cauliflower, flipping them over occasionally with a spachula. By making sure that a few of the vegetables lightly brown, you will end up with a much more flavorful curry.
- Turn off heat and stir in the peas (optional). Check for salt. Garnish with cilantro.
- Optional: Add 1 teaspoons sambar powder to the curry the last couple of minutes. Variations: A.) Replace the cauliflower with fresh green beans and eliminate the peas; B.) Replace the cauliflower with 1/2 head of a large cabbage that you have finely diced (peas are good with this but optional). I sometimes reduce the dried red chili to one and add 1 teaspoons coarsely ground black pepper--more of a style from the state of Kerala; C.) Make it a mixed vegetable curry adding to the potatoes 1 finely minced carrot, 2 cups fresh green beans, and using the peas; D.) Another mixed vegetable curry would reduce the potatoes to two, add the carrot, green beans, about six largish cauliflower florets, and the peas. I don't like to add peas too early to any recipe, as they become over cooked. Turn off the heat and stir in frozen peas at the end, and the heat will defrost the peas in just a few minutes.
Nutrition Facts : Calories 241.7, Fat 1.3, SaturatedFat 0.2, Sodium 841.9, Carbohydrate 51.9, Fiber 9.2, Sugar 8, Protein 9.1
CAULIFLOWER-POTATO CURRY
This is a main dish vegetable curry. Besides cauliflower it also has red potatoes and chickpeas. If you cannot find fire-roasted tomatoes, just use any diced tomatoes. Serve with na'an (an Indian flat-bread).
Provided by threeovens
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
- Add cauliflower and microwave an additional 5 minutes; drain.
- Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
- Add garlic, ginger, and cumin; cook 30 seconds.
- Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
- Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
- Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
- Serve garnished with cilantro and a dollop of yogurt.
Nutrition Facts : Calories 478.9, Fat 10, SaturatedFat 1.3, Sodium 835.3, Carbohydrate 85, Fiber 15.1, Sugar 7, Protein 16.3
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CAULIFLOWER AND POTATO CURRY (ALOO GOBI) - HUNGRY …
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- In a dry frying pan, toast the mustard seeds and cumin seeds for 1 minute or until fragrant, stirring continuously to avoid burning the seeds. Remove from heat and put to one side.
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- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.Peel and thinly slice the garlic and onion, then finely slice the chilli.
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- Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
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- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
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