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.
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
ALOO GOBI
Provided by Aarti Sequeira
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
INDIAN SPICED CAULIFLOWER, POTATOES AND PEAS (GOBHI MATAR RASEDA
This is incredibly delicious, and super healthy. This is adapted from Julie Sahni's "Classic Indian Cooking". It has less salt and oil than the original and less liquid - this dish is traditionally served like a stew, but I like it more saucy. If you prefer a soup, just add 1 more cup of water. To make this a more protein rich vegetarian meal, it's yummy with a can of chickpeas added along with the tomatoes. For the potatoes, use 1 large or 2 small potatoes. You can serve with basmati rice, bread or just inhale it directly from the bowl. This makes 4 main dish portions, or 6-8 as a side dish.
Provided by Dre S
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cauliflower into florets, approximately 1 1/2". Peel potato and cut into about 3/4" dice. Measure out the cumin powder, coriander, turmeric and cayenne into a small bowl and have it ready next to the stove.
- Heat oil in a large, deep skillet over medium heat. When the oil shimmers, add the cumin seeds and stir-fry for 20-30 seconds, until they brown.
- Add bowl of spices and stir-fry for a few seconds to mix them in with the oil, then add in the cauliflower and potatoes. Stir the vegetables around for 5-8 minutes, until they are thoroughly coated with the seasonings and starting to sear a bit.
- Add the tomatoes and stiry-fry another 3 minutes until the sauce starts to thicken.
- Add salt and boiling water, stir a few times and then cover the skillet.
- Reduce heat and simmer, covered, until vegetables are tender - about 15-25min.
- When tender, uncover and add the frozen peas. Stir in and simmer an additional 3 minutes.
- Turn off heat and serve sprinkled with chopped fresh cilantro.
Nutrition Facts : Calories 262.5, Fat 12, SaturatedFat 1.6, Sodium 1274, Carbohydrate 34.8, Fiber 9.3, Sugar 7.3, Protein 8.4
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