Aloo Gobi Traybake Food

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.

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.

ROASTED ALOO GOBI

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.

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.

SPICED ALOO GOBI TRAYBAKE

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.

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.

BAKED ALOO GOBI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower, potatoes, onion, chile peppers, cumin, coriander, turmeric, and salt in a large aluminum pan. Drizzle oil over top.
• Bake in the preheated oven until cauliflower and potatoes are tender, about 30 minutes. Garnish with chopped cilantro.