My Aloo Gobi Curried Cauliflower And Potatoes Food

CURRIED CAULIFLOWER AND POTATOES (ALOO GOBI)

Steps:

• Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
• Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
• Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
• Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
• Top with remaining coriander and serve.

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 MATTAR - CAULIFLOWER, PEA AND POTATO CURRY

Steps:

• Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
• Add all remaining spices, including salt. Stir well.
• Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
• Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
• Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
• Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
• Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

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.

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

Steps:

• 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
• 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
• 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
• 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.