Gobhi Korma Recipes

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GOBHI KORMA



Gobhi Korma image

Make and share this Gobhi Korma recipe from Food.com.

Provided by udita

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 kg cauliflower
1 onion
2 tomatoes
1 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tablespoons vegetable oil
1/4 cup curds
1 cardamom pod
2 cloves
3 teaspoons poppy seeds (khus khus)
10 curry leaves
coriander leaves, a handful
1 teaspoon mustard seeds
salt
oil, as required

Steps:

  • Make a powder of the cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
  • Clean and cut cauliflower into florets into small pieces.
  • Grind the onion and tomato into a fine paste, mix it with the powders, ginger paste, garlic paste, red chili powder, turmeric, salt, curd and cauliflower florets.
  • In a deep pan heat oil, mustard seeds and add curry leaves, when the mustard had crackled add the cauliflower mixture and keep stirring.
  • Reduce the heat and cover and cook.
  • If required add 1/2 a cup of water, stir, cover and cook until the gravy thickens.
  • Serve hot with parathas or roti.

Nutrition Facts : Calories 139.8, Fat 8.9, SaturatedFat 1.2, Cholesterol 1.1, Sodium 77, Carbohydrate 13.3, Fiber 4.7, Sugar 5.5, Protein 4.7

ALOO GOBI



Aloo Gobi image

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.

Provided by LUNACITY

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 6

Number Of Ingredients 14

3 tablespoons vegetable oil, divided
½ teaspoon cumin seed
1 small onion, quartered and sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
¼ teaspoon paprika
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
½ teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
½ head cauliflower, cut into florets
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Fat 7.3 g, Fiber 3.7 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 408.2 mg, Sugar 2.3 g

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