Aarti Sequeiras Aloo Gobi Recipes

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AARTI SEQUEIRA'S ALOO GOBI



Aarti Sequeira's Aloo Gobi image

Aarti Sequeira, Indian cooking expert and host of Aarti Party on Food Network, shares specialty recipes for a weight-loss boost.

Provided by MissFit13

Categories     Indian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup garlic clove, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
1/8 teaspoon hing
2 tablespoons ginger-garlic paste (above) or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seed
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes
1 pinch kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish

Steps:

  • For the ginger-garlic paste: 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.
  • For the aloo gobi: 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 and hing (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.

Nutrition Facts : Calories 279.7, Fat 21.2, SaturatedFat 2.3, Sodium 67.4, Carbohydrate 21.5, Fiber 3.8, Sugar 2.1, Protein 4

ALOO GOBI



Aloo Gobi image

Make and share this Aloo Gobi recipe from Food.com.

Provided by tunasushi

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 head cauliflower
4 potatoes
1 teaspoon methi seeds
1 onion, chopped lengthwise
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric
2 teaspoons cumin powder
2 teaspoons coriander powder
1 1/2 teaspoons chili powder
1 teaspoon garam masala
coriander
oil

Steps:

  • Seperate the florets from Cauliflower. Wash & drain.
  • Cut Potatoes into Chunks.
  • Heat Oil in a Pan , add Onions & fry till translucent. Dump in the methi seeds and fry for one more minute.
  • Add ginger, garlic Paste, stir,then Mix in Potatoes and cover to cook.
  • When the Potatoes are half done , add the cauliflower,tumeric & salt. Cover to Cook.
  • Open afer a few minutes, add all the dry powders & mix. Continue cooking till the potatoes are extremely tender and soft.
  • Garnish with Cilantro leaves and Serve hot with Breads, Rice, Rotis or as a side dish.

Nutrition Facts : Calories 223.3, Fat 0.9, SaturatedFat 0.2, Sodium 69.7, Carbohydrate 49.5, Fiber 9.4, Sugar 6.4, Protein 8

CURRIED CAULIFLOWER AND POTATOES (ALOO GOBI)



Curried Cauliflower and Potatoes (Aloo Gobi) image

Make and share this Curried Cauliflower and Potatoes (Aloo Gobi) recipe from Food.com.

Provided by lazyme

Categories     Cauliflower

Time 35m

Yield 5 serving(s)

Number Of Ingredients 14

2 hot green chili peppers, minced
1 1/2 inches piece gingerroot
1 tablespoon cumin seed
1 tablespoon black mustard seeds
4 tablespoons ghee or 4 tablespoons oil
3 medium potatoes, diced
1 medium cauliflower, cut into florets
2 medium tomatoes, diced
1/2 teaspoon turmeric
2 teaspoons coriander
1/2 teaspoon garam masala
1 tablespoon brown sugar (optional)
1 tablespoon salt
3 tablespoons coriander, coarsely chopped (cilantro)

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.

Nutrition Facts : Calories 245.4, Fat 11.5, SaturatedFat 6.5, Cholesterol 26.2, Sodium 1444.8, Carbohydrate 32.8, Fiber 6.4, Sugar 5.6, Protein 6.2

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY



Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry image

Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.

Provided by Whats Cooking

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

1 large cauliflower, cut into small florets
2 large onions, chopped into 1/2-inch chunks
3 medium baking potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks
1 cup frozen green pea
1 cup vegetable stock or 1 cup chicken stock
4 tablespoons ghee or 4 tablespoons clarified butter
2 tablespoons fresh ginger, grated (including juice)
2 tablespoons fresh ginger, peeled and finely minced
5 garlic cloves, minced
1 medium hot green chili pepper, minced
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper (optional)
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seed
1/2 lemon, juice of
1/3 cup fresh cilantro, chopped

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



Aloo Gobi image

Make and share this Aloo Gobi recipe from Food.com.

Provided by chuckdarwin

Categories     Curries

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chili, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 (8 ounce) cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seed
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

Steps:

  • Heat vegetable oil in a large saucepan.
  • Add the chopped onion and one teaspoon of cumin seeds to the oil.
  • Stir together and cook until onions become creamy, golden, and translucent.
  • Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
  • Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
  • Add ginger and garlic; mix thoroughly.
  • Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
  • Ensure that the potatoes and cauliflower are coated with the curry sauce.
  • Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
  • Add two teaspoons of Garam Masala and stir.
  • Sprinkle chopped coriander leaves on top of the curry.
  • Turn off the heat, cover, and leave for as long as possible before serving.

Nutrition Facts : Calories 215.9, Fat 7.5, SaturatedFat 1, Sodium 335.1, Carbohydrate 34.4, Fiber 6.4, Sugar 5.7, Protein 5.7

KEVIN'S ALOO GOBI



Kevin's Aloo Gobi image

Make and share this Kevin's Aloo Gobi recipe from Food.com.

Provided by Kevin Bradley

Categories     Curries

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

1/2 kg waxy potato, peeled and cut into chunks
4 tablespoons cooking oil
1 medium onion, chopped
2 teaspoons ginger, pulp
1 -2 chile, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 kg cauliflower floret
1/2 teaspoon salt
3 tablespoons water
2 tablespoons fresh coriander, chopped

Steps:

  • Boil potatoes for 5 minutes then drain.
  • Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
  • Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
  • Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
  • Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.

Nutrition Facts : Calories 551.6, Fat 28.9, SaturatedFat 3.8, Sodium 679.9, Carbohydrate 67.8, Fiber 13.7, Sugar 11.7, Protein 12

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