Aloo Gobi From Bend It Like Beckham Recipes

ALOO GOBI

Aloo Gobi image

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.

Provided by LUNACITY

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil, divided
½ teaspoon cumin seed
1 small onion, quartered and sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
¼ teaspoon paprika
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
½ teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
½ head cauliflower, cut into florets
2 teaspoons lemon juice

Steps:

Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Fat 7.3 g, Fiber 3.7 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 408.2 mg, Sugar 2.3 g

ALOO GOBI - FROM BEND IT LIKE BECKHAM

ALOO GOBI - FROM BEND IT LIKE BECKHAM image

Categories Vegetable Dinner Vegan

Yield 8 servings

Number Of Ingredients 13

Ingredients

vegetable oil - I just use a little spray
1 large onion, peeled, finely chopped
1 large bunch of cilantro
a few green chilies, cut up small
1 cauliflower cut up into small pieces
3 large potatoes, peeled & cut into ¼ inch slices
1 tin of peeled tomatoes, grated (she actually uses a cheese grater in the movie)
fresh ginger to taste, peeled & grated
fresh garlic to taste, chopped
1 tablespoon cumin seeds
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons garam masala

Steps:

She doesn't bother with very precise measurements from time to time. Use taste & discretion when putting this together. Heat oil in large pan (you'll need a lid later - keep that in mind). Fry up chopped onions & cumin seeds. Don't brown the onions, you want them to start turning translucent. Finely chop stalks of cilantro bunch up to the leaves. Add to onions in pan with turmeric and salt. Let the turmeric heat up a bit, then add chilies. Pour in liquids from can of tomatoes, then pulverize your tomatoes and add them in too. Mix in ginger & garlic. Now your ready for the main ingredients, the potatoes & the cauliflower. You'll also want to add a few tablespoons of water at this time, but keep in mind that aloo gobi is supposed to be a dry dish, not a saucy one. As Chadha clearly says in the featurette, the last thing you want is watery aloo gobi. Make sure that the liquid in the pan has covered everything, then cover & simmer for 20 minutes. Then stir in garam masala and chopped cilantro leaves. Turn off the heat and recover the dish. Leave it standing for about 20 minutes before serving. This allows the veg to really soak up all the liquid in the pan, making for a more savory dish in the end.

ALOO GOBI (BEND IT LIKE BECKHAM RECIPE)

Aloo Gobi (Bend it Like Beckham recipe) image

not set

Provided by dolinja

Categories Main Dish

Time 30m

Yield 1

Number Of Ingredients 11

Ingredients

1 head cauliflower
3 large Potatoes peeled, cut into 1/4 inch slices
1 large onion finely chopped
several green chilies
1 bunch cilantro
1 can tomatoes
1 hunk fresh ginger peeled and grated
8 cloves fresh garlic chopped
1 tbsp cumin seeds
2 teaspoons turmeric
2 teaspoons garam masala

Steps:

Heat oil in large pan (you'll need a lid later - keep that in mind). Fry up chopped onions & cumin seeds. Don't brown the onions, you want them to start turning translucent. Finely chop stalks of cilantro bunch up to the leaves. Add to onions in pan with turmeric and salt. Let the turmeric heat up a bit, then add chilies. Pour in liquids from can of tomatoes, then pulverize your tomatoes and add them in too. Mix in ginger & garlic. Now your ready for the main ingredients, the potatoes & the cauliflower. You'll also want to add a few tablespoons of water at this time, but keep in mind that aloo gobi is supposed to be a dry dish, not a saucy one. As Chadha clearly says in the featurette, the last thing you want is watery aloo gobi. Make sure that the liquid in the pan has covered everything, then cover & simmer for 20 minutes. Then stir in garam masala and chopped cilantro leaves. Turn off the heat and recover the dish. Leave it standing for about 20 minutes before serving. This allows the veg to really soak up all the liquid in the pan, making for a more savory dish in the end.

Nutrition Facts : Calories 1184 calories, Fat 3.73787230769231 g, Carbohydrate 263.847376153846 g, Cholesterol 0 mg, Fiber 45.8584082474709 g, Protein 41.3682223076923 g, SaturatedFat 0.63804 g, ServingSize 1 1 Serving (2104g), Sodium 301.698 mg, Sugar 217.988967906375 g, TransFat 0.846202307692308 g

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