Tofu Aloo Gobi Cauliflower And Potato Curry Recipes

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ALOO GOBI - POTATO AND CAULIFLOWER CURRY.



Aloo Gobi - Potato and Cauliflower Curry. image

My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.

Provided by JustJanS

Categories     Curries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 medium potatoes
1 medium cauliflower
5 tablespoons oil (we use about 2)
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
12 -15 fenugreek seeds
1 -2 dried red chili, coarsely chopped
1 medium onion, coarsely chopped
1 fresh green chile
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt (or to taste)
1 tablespoon chopped fresh coriander

Steps:

  • Boil the potatoes in their skins and allow to cool.
  • Peel the potatoes and cut them into 2 inch squares.
  • Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
  • Cut into small florets.
  • Heat the oil over medium heat in a wide frypan.
  • Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
  • Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
  • Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
  • Add the potatoes, dried spices and salt.
  • Stir gently until all the ingredients are mixed thoroughly.
  • Cover the pan and cook til the potatoes are heated through-6-8 minutes.
  • Stir in the coriander leaves and remove from the heat.

Nutrition Facts : Calories 337.1, Fat 18, SaturatedFat 2.4, Sodium 930, Carbohydrate 40.9, Fiber 7.9, Sugar 6.6, Protein 7.1

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)



Aloo Gobi Masala (Cauliflower and Potato Curry) image

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 8

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Steps:

  • Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
  • Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)



Tofu Aloo Gobi (Cauliflower and Potato Curry) image

Provided by Nava Atlas

Categories     Potato     Sauté     Low Fat     Vegetarian     Low Cal     Dinner     Tofu     Cauliflower     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 6 Servings

Number Of Ingredients 14

2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste.
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

Steps:

  • 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
  • 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
  • 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
  • 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

CAULIFLOWER & TOFU CURRY



Cauliflower & Tofu Curry image

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. It's also a great dish if you're new to tofu. -Patrick McGilvray, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon olive oil
2 medium carrots, sliced
1 medium onion, chopped
3 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head cauliflower, broken into florets (about 3 cups)
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup vegetable broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 ounces) coconut milk
1 cup frozen peas
Hot cooked rice
Chopped fresh cilantro

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.

Nutrition Facts : Calories 338 calories, Fat 21g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 13g protein.

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY



Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry image

Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.

Provided by Whats Cooking

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

1 large cauliflower, cut into small florets
2 large onions, chopped into 1/2-inch chunks
3 medium baking potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks
1 cup frozen green pea
1 cup vegetable stock or 1 cup chicken stock
4 tablespoons ghee or 4 tablespoons clarified butter
2 tablespoons fresh ginger, grated (including juice)
2 tablespoons fresh ginger, peeled and finely minced
5 garlic cloves, minced
1 medium hot green chili pepper, minced
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper (optional)
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seed
1/2 lemon, juice of
1/3 cup fresh cilantro, chopped

Steps:

  • Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
  • Add all remaining spices, including salt. Stir well.
  • Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
  • Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
  • Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
  • Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
  • Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

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