Easy Aloo Gobi Recipes

ALOO GOBI

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.

SIMPLE ALOO GOBI BHAJI | ALOO GOBI RECIPE

Steps:

• Firstly, cut the cauliflower and potato evenly into medium to small size pieces.
• Rinse the potato cubes well. Drain extra water and set aside.
• Put the florets in hot water and add turmeric and set aside for 3-4 minutes before cooking to get rid of any germs and insects.
• Once done wash well and put them in a colander to drain excess water.
• Heat oil in a pan/kadhai. Once the oil is hot enough add nigella seeds/kalonji and slitted green chili. Stir for some seconds.
• Add cauliflower florets and potatoes. Stir for 1-2 minutes over a high flame.
• Add salt and turmeric powder. Stir to mix. Cover and cook on medium flame until the veggies 90% cooked. Remember not to overcook it.
• Now open the lid. At this point add red chili powder and cumin powder. Stir to mix. Cook for 5-6 minutes more over medium to high flame until golden spots start to appear. Stir in between.
• Add chopped coriander leaves if using and stir to mix.
• Aloo gobi bhaji is ready to serve. Serve hot with rice or roti.

ALOO GOBI - POTATOES AND CAULIFLOWERS CURRY

Steps:

• Cut the cauliflowers to about 1.5-inch florets and the potatoes to about three-quarter inch cubes.
• Cut the onion into thin slices.
• Cut the tomatoes into small cubes.
• Chop the garlic, ginger, and green chili.
• Saute the chopped onions over medium heat until translucent
• Transfer the onion to the blender and blend with the chopped tomatoes to become a paste.
• Fry the potatoes in shallow oil for four to five minutes.
• Add the cauliflower and fry for another 4 minutes.
• Remove and drain off the excess oil.
• Fry some cumin seeds over low heat until it crackles,
• Add the chopped ginger, garlic, and green chili until aromatic.
• Return the tomato-onion paste to the pan.
• Add the potatoes and cauliflowers.
• Season with turmeric powder, chili powder garam masala, and coriander powder.
• Cover the pan with a tight lid and cook over low heat until the potatoes are soft, about 15 minutes.
• Season with some salt.
• Add the chopped coriander leaves.
• Give it a mix and remove from heat.

ALOO GOBI RECIPE | EASY ALOO GOBI RECIPE | HOW TO MAKE ALOO GOBI

Steps:

• For preparing this easy North Indian recipe, heat oil in a pan over medium flame. Once the oil is sufficiently hot, add cumin seeds, asafoetida and turmeric powder in the pan. Allow these ingredients to fry for around 30-40 seconds on medium flame.
• Once done, add chopped onions and a pinch of salt to the mixture. Saute the onion for about 2 to 3 minutes or until the onions start to turn slightly pinkish brown in colour. Then add ginger and garlic paste along with green chillies and stir the ingredients properly.
• Then add potatoes to this sauteed mixture and cook the dish for 2 minutes or until tender. Then, add washed and chopped cauliflower in the same pan. After mixing these ingredients properly, add garam masala powder, red chilli powder, coriander powder and salt. Mix all the ingredients well so that the potato and cauliflower gets properly coated.
• Cook the dish for 5 to 6 minutes. Make sure that you keep stirring the dish from time to time, else it might stick to the bottom of the pan. If the mixture gets too thick, pour enough water, accordingly. Do not add too much water as we want the dish to be dry. Reduce the flame to low after 3-4 minutes and then cover the pan with a lid.
• Cook the dish for about 15 minutes on low flame, stirring from time to time. Once done, transfer the dish in a serving bowl and garnish it with fresh coriander leaves. Serve this Aloo Gobi recipe with roti or naan.

ALOO GOBI - POTATOES & CAULIFLOWER

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.

ALOO GOBI

Steps:

• Heat the oil in a skillet or large pot and add the onion, garlic and ginger. Cook over medium heat for 2 to 3 minutes, stirring occasionally. If you don't want to use oil, just add some water or vegetable stock instead.
• Add the potato, stir and cook for 2 to 3 minutes, stirring occasionally.
• Add the cauliflower, stir and cook for 3 to 4 minutes, stirring occasionally.
• Add all the remaining ingredients, stir, cover and cook over medium heat for about 15 minutes or until the potato and cauliflower are tender.
• Serve immediately (I added some chopped fresh cilantro on top) or keep leftovers in an airtight container in the fridge for 4-7 days.

ALOO GOBI

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.

EASY ALOO GOBI

Steps:

• Boil potato, turmeric powder and cauliflower with salt for 5 minutes. , Drain water. , Heat oil in a frying pan and add garlic and onion paste. , Cook till onion paste turns brown. , Add all the dry powders to it. , Add cauliflower and potato. , Mix and add one cup water. , Add chopped tomatoes and salt. , Cover the pan and cook on a low heat till it gets cooked. , Serve with rice or chapatti.,