ALOO GOBI - POTATOES & CAULIFLOWER
Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]
Provided by Manali
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
- Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
- Drain on a tissue paper and set aside.
- In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
- Add the onions and cook for 2 minutes till translucent.
- Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
- Add the chopped tomatoes and cook for 2 minutes till they are little soft.
- Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
- Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
- Add chopped coriander leaves and give a good mix.
- Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
- Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
- Garnish with some more coriander leaves and serve hot with any Indian bread.
Nutrition Facts : Calories 304 kcal, Carbohydrate 52 g, Protein 12 g, Fat 7 g, Sodium 122 mg, Fiber 13 g, Sugar 11 g, ServingSize 1 serving
ALOO GOBI (POTATO AND CAULIFLOWER CURRY)
Aloo gobi (spiced potatoes and cauliflower) is one of my favourite Indian dishes. Serve this as a main meal, or as part of a delicious dinner spread.
Provided by Nadia Lim
Categories Lunch Main Snacks and Sides
Number Of Ingredients 18
Steps:
- Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook onions for 6-8 minutes or until golden. Add garlic and cook for 1-2 minutes, then add ginger, mustard seeds (if using), curry powder, garam masala, turmeric, chilli powder and salt and cook for a further 1-2 minutes.
- Add tomatoes, potato and stock or water. Cover, bring to a simmer and cook for about 10 minutes. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender.
- Garnish with coriander and green chilli (if using) and serve with a small dish of raita and chapatis. To make into a more substantial meal, serve a fried egg on top for anyone who wants one.
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
ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)
Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g
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
CAULIFLOWER, EGG & POTATO CURRY
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Provided by Ruth Watson
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.95 milligram of sodium
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
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