Kevins Aloo Gobi Recipes

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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

KEVIN'S ALOO GOBI



Kevin's Aloo Gobi image

Make and share this Kevin's Aloo Gobi recipe from Food.com.

Provided by Kevin Bradley

Categories     Curries

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

1/2 kg waxy potato, peeled and cut into chunks
4 tablespoons cooking oil
1 medium onion, chopped
2 teaspoons ginger, pulp
1 -2 chile, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 kg cauliflower floret
1/2 teaspoon salt
3 tablespoons water
2 tablespoons fresh coriander, chopped

Steps:

  • Boil potatoes for 5 minutes then drain.
  • Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
  • Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
  • Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
  • Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.

Nutrition Facts : Calories 551.6, Fat 28.9, SaturatedFat 3.8, Sodium 679.9, Carbohydrate 67.8, Fiber 13.7, Sugar 11.7, Protein 12

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