INDIAN POTATOES AND CAULIFLOWER (ALOO GOBI)
A daily household dish in India, made in every house and cherished by each and every person. This authentic dish is made with tomatoes and onions flavored with the aromas of the Indian spices. This is cherished with phulka (roti, Indian wheat bread). There are various versions of aloo gobi, this is my take on it. Please do try this recipe and comment. Garnish with coriander leaves and serve with a lemon wedge. Serve with hot phulka or chapati or rice and curds.
Provided by namratha ramamurthy
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
- Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
- Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
- Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 41.6 g, Fat 18.2 g, Fiber 6.8 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 161.1 mg, Sugar 4.7 g
INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
ALOO GOBI
Provided by Aarti Sequeira
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
- In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
- Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
- Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
INDIAN CAULIFLOWER & POTATOES
Make and share this Indian Cauliflower & Potatoes recipe from Food.com.
Provided by VeggieCook98
Categories Curries
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
- Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
- Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
- Add chopped onions and fry over medium heat until light golden brown.
- Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
- ENjoY.
INDIAN CAULIFLOWER WITH POTATOES
Make and share this Indian Cauliflower With Potatoes recipe from Food.com.
Provided by MummaKat
Categories Potato
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on.
- Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain.
- Put the oil in a large, perferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.
Nutrition Facts : Calories 247.4, Fat 16.6, SaturatedFat 10, Cholesterol 41, Sodium 610.7, Carbohydrate 23.3, Fiber 4, Sugar 2.4, Protein 3.9
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- Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
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