INDIAN POTATOES AND CAULIFLOWER (ALOO GOBI)
A daily household dish in India, made in every house and cherished by each and every person. This authentic dish is made with tomatoes and onions flavored with the aromas of the Indian spices. This is cherished with phulka (roti, Indian wheat bread). There are various versions of aloo gobi, this is my take on it. Please do try this recipe and comment. Garnish with coriander leaves and serve with a lemon wedge. Serve with hot phulka or chapati or rice and curds.
Provided by namratha ramamurthy
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
- Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
- Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
- Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 41.6 g, Fat 18.2 g, Fiber 6.8 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 161.1 mg, Sugar 4.7 g
GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
Provided by SHAHZADI
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g
INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE
This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.
Provided by sugarFiend
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
- Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
- Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g
INDIAN CAULIFLOWER & POTATOES
Make and share this Indian Cauliflower & Potatoes recipe from Food.com.
Provided by VeggieCook98
Categories Curries
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
- Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
- Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
- Add chopped onions and fry over medium heat until light golden brown.
- Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
- ENjoY.
INDIAN SPICED CAULIFLOWER AND POTATOES
Make and share this Indian Spiced Cauliflower and Potatoes recipe from Food.com.
Provided by Pyramidd
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack.
- Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt.
- Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes.
- Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes.
- Stir in water, scraping up any brown bits from bottom of skillet.
- Stir in roasted vegetables; cook, covered, stirring occasionally, 5 minutes.
Nutrition Facts : Calories 342.7, Fat 17.6, SaturatedFat 2.3, Sodium 504.6, Carbohydrate 43.2, Fiber 8.2, Sugar 7.3, Protein 7.2
INDIAN POTATOES WITH CAULIFLOWER - ALOO GOBI
The taste of the cauliflower varies from the potatoes in this brightly colored, tasty dish. Makes an excellent vegetarian main dish.
Provided by PalatablePastime
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Steam cauliflower until tender; set aside.
- Peel potatoes; chop into 1/2" cubes.
- Heat 1 tablespoon of oil in a large skillet; add 1 teaspoon cumin seed, 3/4 tsp turmeric, 1/2 tsp cayenne, and 2 tsp ground coriander; heat briefly until mixture becomes fragrant.
- Add onions to pan and cook until onions are tender.
- Add potatoes and 1/2 tsp salt to pan, mixing spices onto potatoes; then add 1 cup water.
- Cook over medium heat for 30-40 minutes, or until potatoes are tender, adding more water if necessary.
- When cauliflower is steamed, heat 1 tbsp of oil in another skillet; add 1 1/2 tsp ground coriander, 1/2 tsp cumin seed, and 1/2 tsp cayenne pepper.
- Heat spices until they sizzle, then stir in 1/4 cup of tomato sauce and 1/8 tsp salt.
- Cook until mixture becomes pasty, then stir in cauliflower, coating vegetables with sauce.
- Continue cooking both cauliflower and potato mixtures until they have a fairly dry consistency.
- Stir cauliflower into potatoes; mix in chopped cilantro; sprinkle top with garam masala and serve.
Nutrition Facts : Calories 288.9, Fat 7.8, SaturatedFat 1, Sodium 499.8, Carbohydrate 51.1, Fiber 9.5, Sugar 7.5, Protein 7.9
INDIAN CAULIFLOWER WITH POTATOES
Make and share this Indian Cauliflower With Potatoes recipe from Food.com.
Provided by MummaKat
Categories Potato
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on.
- Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain.
- Put the oil in a large, perferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.
Nutrition Facts : Calories 247.4, Fat 16.6, SaturatedFat 10, Cholesterol 41, Sodium 610.7, Carbohydrate 23.3, Fiber 4, Sugar 2.4, Protein 3.9
SOUTHERN INDIAN STYLE CAULIFLOWER AND POTATO CURRY
This is my own invention, and is a fairly quick recipe to make up. Make sure that your curry leaves are fairly fresh so that you can taste the curry leaf flavor.
Provided by Andtototoo
Categories Cauliflower
Time 21m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick frying pan put the oil, mustard seeds, urad dal, cumin seeds and red chili pieces (add more or less depending on how spicy you want the curry). Heat over high heat until the mustard seeds have popped a bit and the urad dal is light brown.
- Reduce heat to medium and quickly stir in the turmeric, hing and curry leaves.
- Add the potatoes, cauliflower, salt and water. Stir to blend. (Make sure that the potatoes and cauliflower pieces aren't too small or they will overcook.).
- Cover and cook for 8 minutes. Remove cover and check to see if the vegetables are almost done. A lot of people like to add tomato to this curry and if so, you can add diced tomato here, but you won't be able to brown the potatoes and cauliflower if you do that, so it is up to your own taste whether or not to add this option.
- Turn heat to high for about 4 minutes. Evaporate any remaining liquid and lightly brown the potatoes and cauliflower, flipping them over occasionally with a spachula. By making sure that a few of the vegetables lightly brown, you will end up with a much more flavorful curry.
- Turn off heat and stir in the peas (optional). Check for salt. Garnish with cilantro.
- Optional: Add 1 teaspoons sambar powder to the curry the last couple of minutes. Variations: A.) Replace the cauliflower with fresh green beans and eliminate the peas; B.) Replace the cauliflower with 1/2 head of a large cabbage that you have finely diced (peas are good with this but optional). I sometimes reduce the dried red chili to one and add 1 teaspoons coarsely ground black pepper--more of a style from the state of Kerala; C.) Make it a mixed vegetable curry adding to the potatoes 1 finely minced carrot, 2 cups fresh green beans, and using the peas; D.) Another mixed vegetable curry would reduce the potatoes to two, add the carrot, green beans, about six largish cauliflower florets, and the peas. I don't like to add peas too early to any recipe, as they become over cooked. Turn off the heat and stir in frozen peas at the end, and the heat will defrost the peas in just a few minutes.
Nutrition Facts : Calories 241.7, Fat 1.3, SaturatedFat 0.2, Sodium 841.9, Carbohydrate 51.9, Fiber 9.2, Sugar 8, Protein 9.1
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