The Best Aloo Gobi Recipes

THE BEST ALOO GOBI

Steps:

• Bring a pot of salted water to the boil and add your cauliflower. Bring back to the boil for 1 minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side.
• Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of vegetable oil and when it's hot, add the mustard seeds, the asafoetida, the curry leaves and turmeric. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt. Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chillies and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and some coconut shavings and serve.

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.

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.

ALOO GOBI

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.

ALICIA'S ALOO GOBI

Steps:

• Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
• Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
• Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

GOBI ALOO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cumin seeds until fragrant and they start to pop. Add onion; cook until crisp-tender, about 2 minutes. Add tomatoes and ginger; cook 1 minute. Add chili powder, garam masala, cumin, salt and turmeric; cook until fragrant, about 1 minute. Stir in cauliflower, potatoes and water. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Sprinkle with cilantro if desired.