My Aloo Gobi Curried Cauliflower And Potatoes Recipes

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GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)



Gobi Aloo (Indian Style Cauliflower with Potatoes) image

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

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

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)



Aloo Gobi Masala (Cauliflower and Potato Curry) image

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

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

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

ALOO GOBI - POTATO AND CAULIFLOWER CURRY.



Aloo Gobi - Potato and Cauliflower Curry. image

My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.

Provided by JustJanS

Categories     Curries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 medium potatoes
1 medium cauliflower
5 tablespoons oil (we use about 2)
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
12 -15 fenugreek seeds
1 -2 dried red chili, coarsely chopped
1 medium onion, coarsely chopped
1 fresh green chile
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt (or to taste)
1 tablespoon chopped fresh coriander

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.

Nutrition Facts : Calories 337.1, Fat 18, SaturatedFat 2.4, Sodium 930, Carbohydrate 40.9, Fiber 7.9, Sugar 6.6, Protein 7.1

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

MY ALOO GOBI - CURRIED CAULIFLOWER AND POTATOES



My Aloo Gobi - Curried Cauliflower and Potatoes image

After researching SEVERAL recipes for this online and in cookbooks, this is what I came up with for "curry night" with friends

Provided by Kozmic Blues

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 head cauliflower, fresh or
1 lb cauliflower, frozen, defrosted
4 potatoes, yukon gold are nice
1 tablespoon canola oil
1/3 teaspoon mustard seeds
1 tablespoon cumin seed
1 green chili, seeded and minced (I used serrano)
1 large onion
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1/2 teaspoon turmeric
1 teaspoon cumin powder
2 teaspoons coriander powder
1/4 teaspoon red chili powder (to taste)
cayenne pepper (to taste)
salt, to taste
1 teaspoon garam masala, added after dish is cooked

Steps:

  • If using fresh cauliflower, separate florets from the head, wash and drain.
  • If using frozen, defrost in microwave for 3-5 minutes.
  • Wash, peel and cut potatoes into 1" cubes.
  • Heat canola oil in a large pan over medium heat.
  • Add mustard and cumin seeds and fry until seeds begin to pop and cumin becomes fragrant.
  • Next add your chilis, garlic and ginger, and fry for a minute until they become fragrant as well.
  • Add potatoes, stir to coat with oil and then sprinkle over turmeric, cumin powder, coriander, and chili powder or caynenne if using.
  • Stir to coat, cover pan and cook for 10 minutes or until potatoes are halfway done.
  • Add cauliflower, sprinkle with a little more turmeric, and stir to coat with oil and spices.
  • Add 1-3 tbsp of water, cover and cook another 10 minutes or until potatoes are soft.
  • When finished check for salt and add if needed.
  • Sprinkle with garam masala to taste, and serve.

Nutrition Facts : Calories 195.5, Fat 3.4, SaturatedFat 0.4, Sodium 66.7, Carbohydrate 37.8, Fiber 7.4, Sugar 5.6, Protein 7

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