ALOO GOBI RECIPE (INDIAN-SPICED CAULIFLOWER & POTATOES)
Flavorful Aloo Gobi! Indian-Spiced Potatoes and Cauliflower with Masala Spices- an easy authentic healthy Indian classic that can be made on the stovetop! Vegan adaptable.
Provided by Sylvia Fountaine
Categories side
Time 40m
Number Of Ingredients 18
Steps:
- Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves, cumin seeds and mustard seeds and saute 1-2 minutes.
- Lower heat and add remaining spices - turmeric, paprika, asafoetida, coriander- along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.
- Add salt and water, give a good stir scraping up any browned bits.
- Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).
- Spoon into a serving dish, scraping all the goodness out of the bottom of the pan over top.
- Garnish with cilantro sprigs. Serve with naan, basmati rice or roti!
Nutrition Facts : Calories 212 calories, Sugar 7.3 g, Sodium 664.8 mg, Fat 9.8 g, SaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 28.6 g, Fiber 7.4 g, Protein 6.7 g, Cholesterol 22.9 mg
ALOO GOBI TRAYBAKE
Steps:
- Pre-heat oven to 190°C (170°C fan-forced).
- Place onion, tomato, potato, cauliflower and chilli in a large bowl. Add garlic, ginger, bay leaves, nigella seeds, cumin seeds, fennel seeds, turmeric, coriander, garam masala, amchur, chilli powder, salt, lemon juice and olive oil. Toss and mix well to coat the veggies evenly with spices.
- Spread the Aloo Gobi mix on a large, rimmed baking tray (44cm x 31cm x 2.5cm)
- Bake in the pre-heated oven for approximately 45-50 minutes until potatoes are done and all veggies are starting to brown at the edges.
- Remove from the oven. Sprinkle kasoori methi. Toss to mix the roasted veggies with the softer, cooked tomatoes and onion. Check and adjust seasoning (especially salt). Top with coriander leaves and serve hot with lemon wedges.
SPICED ALOO GOBI TRAYBAKE
Aloo gobi is a classic, but it does take some time and effort to cook on the stove. Cue the all-in-one tin version - your favourite flavours, with minimum effort. Each serving provides 325 kcal, 10g protein, 42g carbohydrates (of which 12g sugars), 11g fat (of which 2g saturates), 9g fibre and 1.3g salt.
Provided by Rukmini Iyer
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn't fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes.
- After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6.
- Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads.
Nutrition Facts : Calories 325kcal, Carbohydrate 42g, Fat 11g, Fiber 9g, Protein 10g, SaturatedFat 2g, Sugar 12g
ALOO GOBI
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
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
SPICED SALMON WITH TRAYBAKED SAG ALOO
Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
- Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 610 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
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
Make and share this Aloo Gobi recipe from Food.com.
Provided by chuckdarwin
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large saucepan.
- Add the chopped onion and one teaspoon of cumin seeds to the oil.
- Stir together and cook until onions become creamy, golden, and translucent.
- Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
- Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
- Add ginger and garlic; mix thoroughly.
- Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
- Ensure that the potatoes and cauliflower are coated with the curry sauce.
- Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
- Add two teaspoons of Garam Masala and stir.
- Sprinkle chopped coriander leaves on top of the curry.
- Turn off the heat, cover, and leave for as long as possible before serving.
Nutrition Facts : Calories 215.9, Fat 7.5, SaturatedFat 1, Sodium 335.1, Carbohydrate 34.4, Fiber 6.4, Sugar 5.7, Protein 5.7
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