Kevins Aloo Gobi 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.

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 - 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.

ALOO GOBI - CAULIFLOWER AND POTATOES

Steps:

• Heat the oil in a large 12 to 14 inch skillet.
• When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
• Stir once and add the cauliflower and potatoes.
• Stir lightly until coated with spices and oil.
• Turn heat down to medium.
• Add turmeric, ground coriander, salt and pepper.
• Sauté for 8-10 minutes.
• Add ¼ cup water and cover immediately.
• Turn heat very low and steam vegetables for 7-10 minutes (until tender).
• Sprinkle the garam masala over the vegetables, stir once and serve.

ALOO GOBI RECIPE (INDIAN-SPICED CAULIFLOWER & POTATOES)

Steps:

• Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves, cumin seeds and mustard seeds and saute 1-2 minutes.
• Lower heat and add remaining spices - turmeric, paprika, asafoetida, coriander- along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.
• Add salt and water, give a good stir scraping up any browned bits.
• Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).
• Spoon into a serving dish, scraping all the goodness out of the bottom of the pan over top.
• Garnish with cilantro sprigs. Serve with naan, basmati rice or roti!

KEVIN'S ALOO GOBI

Steps:

• Boil potatoes for 5 minutes then drain.
• Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
• Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
• Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
• Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.

ALOO GOBI

Steps:

• Seperate the florets from Cauliflower. Wash & drain.
• Cut Potatoes into Chunks.
• Heat Oil in a Pan , add Onions & fry till translucent. Dump in the methi seeds and fry for one more minute.
• Add ginger, garlic Paste, stir,then Mix in Potatoes and cover to cook.
• When the Potatoes are half done , add the cauliflower,tumeric & salt. Cover to Cook.
• Open afer a few minutes, add all the dry powders & mix. Continue cooking till the potatoes are extremely tender and soft.
• Garnish with Cilantro leaves and Serve hot with Breads, Rice, Rotis or as a side dish.

LOW FAT ALOO GOBI

Steps:

• Step One:.
• Need 2 seperate pots. Add water to the pots. Once this is done add potatoe in one pot and cauliflower in another pot.Reason boiling in different pots because cauliflower takes longer to cook. Turn heat on medium.Once done drain water and set aside.
• Step two:.
• A skillet and add 2 Tbsp olive oil, add 1 tsp salt,add 1 large onion. Once onions are cooked, add 2 Tbsp garlic and ginger paste. fry for 1 minute.Add in tomatoes and fry until almost a gravy. Add in all spices stir around.
• Step 3:.
• Add in your vegetable and stir around until covered with all spices -- Perfect and quick dish -- .

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.