Potato And Cauliflower Curry Food

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

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.

CAULIFLOWER-POTATO CURRY

Steps:

• Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
• Add cauliflower and microwave an additional 5 minutes; drain.
• Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
• Add garlic, ginger, and cumin; cook 30 seconds.
• Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
• Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
• Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
• Serve garnished with cilantro and a dollop of yogurt.

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.

CAULIFLOWER, EGG & POTATO CURRY

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

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!

CURRIED CAULIFLOWER AND POTATOES

Steps:

• Peel potatoes and cut into cubes, about 1 inch.
• Place potatoes in bowl of water until ready to use.
• Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
• Next add the spices cook until their fragrance intensifies.
• Keep stirring.
• Drain potatoes and add to pan along with the cauliflower florets.
• Stir well to coat everything with the spices.
• Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
• Season with salt and pepper.
• Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
• (3-5 more minutes) Add chopped cilantro and serve.

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.