Dry Potato And Cauliflower Curry Food

ALOO GOBI SABZI RECIPE - POTATO AND CAULIFLOWER DRY CURRY

Steps:

• To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside.
• Wash potatoes, peel and chop into medium-sized cubes; keep aside.
• In a medium sized deep saucepan or kadai, heat oil or ghee.
• Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds.
• Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices.
• Add a little bit of salt and sauté on high for about a minute or so.
• Stir in the cauliflower flowerets and additional salt; give it a good stir.
• Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked. Keep stirring in between so as not to burn the vegetables. Do not add any water.
• Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame.
• Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves.
• To give it an acidic element, give it a squeeze of lime or lemon juice.
• Serve Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal. You can also serve Boondi Raita with this meal.

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

ALOO GOBI - POTATO AND CAULIFLOWER CURRY.

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.

POTATO CAULIFLOWER CURRY

Steps:

• In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again.
• In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
• Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes.
• Add tomatoes, cauliflower, potatoes and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry.
• When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.

POTATO AND CAULIFLOWER CURRY

Steps:

• Heat the oil in a saucepan and add cumin and onions, stirring occasionally until golden brown.
• Add ginger, garlic, chili powder, salt and turmeric and stir fry for about 2 minutes.
• Add the potatos and cauliflower and stir.
• Reduce heat and add cilantro and water. Cover and simmer for about 10-15 minutes.
• Enjoy!

POTATO AND CAULIFLOWER CURRY

Steps:

• Place oil in a large saucepan or soup pot.
• Add onions and saute until beatiful and caramelised brown.
• I sometimes add a splash of water if the onions aren't browning in oil.
• When onions are done and curry paste and fry about 5 minutes.
• Add garlic and ginger and fry 2 minutes more.
• Do not burn.
• Add potatoes and carrots and saute a further 2-3 minutes.
• Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
• Simmer for about half and hour, then add cauliflower.
• Allow the curry to simmer until thickened and reduced.
• Stir occasionally.
• You can add seasoning as per taste.
• I reccomend cinnamon, coriander and cayenne pepper.
• Serve with your favourite condiments.