Tofu Aloo Gobi Cauliflower And Potato Curry Food

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.

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.

SLOW COOKER OR STOVE TOP POTATO CAULIFLOWER CURRY (ALOO GOBI)

Steps:

• Heat the oil in a saute pan if you are making the slow cooker version or a large soup pot if you will making the whole dish on the stove.
• Once hot add the onions and saute until translucent, about 10 minutes. Stir in the cumin seeds and saute for about 3 minutes. Then add the garlic, ginger, turmeric, coriander and cardamom and saute another 3 minutes, or until the spices become fragrant.
• If you are going to cook it the rest of the way in the slow cooker add the cooked onion and spice mixture, the potatoes, cauliflower, 1 cup of water and the diced tomatoes with liquid. Cook on low for 8 to 9 hours.
• Before serving add chili and salt to taste.
• Add the potatoes, cauliflower, 2 cups of water and the diced tomatoes with liquid into the soup pot with the cooked onions.
• Bring to a boil, then lower to a simmer and cook until the potatoes are tender about 15 to 20 minutes.
• Add chili and salt to taste before serving.
• Lazy tip: If you want to you can skip the sautéing and throw everything into the slow cooker. It won't be quite as flavorful, but it can really make your life easy during a busy week.

POTATO CAULIFLOWER CURRY

Steps:

• Wash, peel and cut potatoes into 1/2 inch (1.3 cm) cubes. Place in pot, cover with water and bring to boil over medium-high heat. Cook uncovered, until just tender 8 to 10 minutes. Drain and set aside.
• Trim, wash and cut cauliflower into small florets. In pot with steam basket and 3 inches (7.5 cm) of water, steam cauliflower for 5 to 7 minutes. Remove cauliflower and set aside.
• In large, heavy pot, heat canola oil over medium high heat.
• Add cumin and mustard seed and sauté until fragrant and starting to pop, about 30 seconds.
• Add onion and green chilies and sauté until onions are translucent, about 2 minutes.
• Add coriander, turmeric, cumin, garam masala, ginger and salt; sauté for 1 minute.
• Add tomatoes (add ½ cup (125 mL) water if using fresh tomatoes), loosen any browned bits and cook for 5 minutes. Stir in yogurt.
• Mix in potatoes and cauliflower. Cook for 5 minutes over low heat.
• Taste and adjust seasoning. For a thinner curry, add water to reach desired consistency.
• Remove from heat, garnish with chopped cilantro and enjoy.
• Yield: 8 servings Serving Size: 1 cup (250 mL)

CAULIFLOWER AND POTATO CURRY

Steps:

• Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened.
• Add the curry powder and chilli powder. Stir and cook for a further minute.
• Add the tomatoes, potatoes, cauliflower and stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
• Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.
• Serve topped with chopped coriander (cilantro).

GUJARATI STYLE ALOO GOBI- POTATO AND CAULIFLOWER CURRY

Steps:

• Peel and cut potatoes, and cut cauliflower into florets.
• Blend tinned tomatoes until smooth.
• Heat oil in a saucepan.
• Add the mustard and cumin seeds. They will splutter in the oil. This is called doing the 'vaghaar' in Gujarati.
• Add in the chopped cauliflower and potato. Stir through gently.
• Add the tinned tomatoes along with the water. Cook for 2 minutes.
• Then add the turmeric powder, chilli powder, coriander powder and salt. Mix together.
• Cover with lid and cook for 20 minutes. Stir gently at regular intervals, and try not to break up the cauliflower.
• TIP: a good way to check if the potato and cauliflower are cooked through is to get a sharp knife and gently try to cut through them. They should still have a bit of give but you can slice through them.
• Finally, add lemon juice and stir through.
• Garnish with fresh coriander and serve with roti or rice.

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 & TOFU CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.

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.

CAULIFLOWER CURRY

Steps:

• Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.
• Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.
• Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.

TOFU ALOO GOBI

Steps:

• Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
• Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
• Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard, and continue to simmer gently for 5 minutes.
• 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.
• menu suggestions
• My favorite partner for this is Lentils with Greens and Sun-Dried Tomatoes (page 111). Something fruity makes a nice counterpoint to the strong flavors of the meal-a platter of orange slices with chunks of pineapple and/or mango, for example. Or, if you have more time and want to make another easy dish, try Fruitful Red Slaw (page 177).
• If you have a little more time and are accommodating larger appetites, Curried Chickpeas with Chutney Bulgur (page 98) makes a filling companion dish. Serve with a cooling salad of diced tomatoes and cucumbers (with chopped cilantro, if you'd like), dressed in a creamy vegan dressing.
• nutrition information
• Calories: 177
• Total Fat: 8g
• Protein: 10g
• Carbohydrates: 20g
• Fiber: 5g
• Sodium: 50mg