Best Aloo Gobi Potato And Cauliflower Curry Recipes

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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

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)



Tofu Aloo Gobi (Cauliflower and Potato Curry) image

Provided by Nava Atlas

Categories     Potato     Sauté     Low Fat     Vegetarian     Low Cal     Dinner     Tofu     Cauliflower     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 6 Servings

Number Of Ingredients 14

2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste.
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

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.

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 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 MATTAR - CAULIFLOWER, PEA AND POTATO CURRY



ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Simmer

Yield 6

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 olive oil or 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:

  • 1. 1 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. 2. 2 Add all remaining spices, including salt. Stir well. 3. 3 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. 4. 4 Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes. 5. 5 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. 6. 6 Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes. 7. 7 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 MASALA (CAULIFLOWER AND POTATO CURRY)



ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY) image

Categories     Cauliflower     Potato

Number Of Ingredients 8

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch pieces
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.

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Aloo gobi is a traditional Indian dish that is extremely popular both in India and across the globe. The dish comprises two key ingredients – potatoes and cauliflower – that are combined with a range of spices to create a fragrant, flavorful and deeply satisfying curry.

History and Origin

While the exact origins of aloo gobi are unclear, it is believed to have been part of traditional Indian cuisine for centuries. The dish originates from the northern regions of India, and is particularly popular in the states of Punjab and Haryana.

Ingredients

The key ingredients in aloo gobi are potatoes and cauliflower, which are cooked with a range of traditional Indian spices. Other common ingredients include diced tomato, onion, garlic and ginger.
Potatoes
Potatoes are a staple ingredient in Indian cuisine and lend a soft and creamy texture to aloo gobi. They are usually diced into small cubes and boiled before being added to the curry.
Cauliflower
Cauliflower is a versatile vegetable that is used extensively in Indian cooking. It adds a pleasant crunch to the dish and pairs perfectly with the potatoes.
Spices
The spices used in aloo gobi vary depending on the specific recipe, although some of the most common include cumin, turmeric, coriander and chili powder. These spices add a depth of flavor to the dish and give it its distinctive aroma.

Preparation

The preparation of aloo gobi begins with washing and chopping the cauliflower and potatoes into small, bite-sized pieces. The potatoes should be boiled until they are cooked but still firm, while the cauliflower can either be boiled or lightly sautéed. Once the vegetables are prepared, the curry paste is made by blending a range of spices with onion, garlic and ginger. This paste is then sautéed in oil until it starts to turn golden brown, after which the diced tomato is added. The boiled or lightly sautéed cauliflower and potatoes are then added to the curry base, along with a small amount of water or vegetable stock to create a thick and flavorful sauce. The curry is then simmered for around 15-20 minutes, or until the vegetables are tender and the sauce has thickened.

Serving

Aloo gobi can be served hot with rice, naan bread, roti or any other traditional Indian bread. It can also be served as a side dish alongside other curries, or eaten on its own as a delicious and wholesome vegetarian meal.

Conclusion

Aloo gobi is a traditional Indian dish that is known for its rich flavor, aroma and satisfying texture. Whether served as a standalone meal or as part of a larger feast, it is sure to delight the senses and satisfy the appetite.

Valuable Tips for Making Aloo Gobi Potato and Cauliflower Curry Recipes

1. Choose the right vegetables
When making aloo gobi potato and cauliflower curry, it's important to choose fresh vegetables. Look for firm and unblemished potatoes and cauliflower. The fresher the vegetables, the better the dish will taste.
2. Cut vegetables evenly
To ensure that the vegetables cook evenly, it's important to cut them into similar-sized pieces. Cut the potatoes and cauliflower into small bite-sized pieces. This will help to cook them evenly and prevent any undercooked or overcooked pieces.
3. Soak cauliflower florets in water
Soaking cauliflower florets in water for 15 minutes before cooking can help remove any dirt or insects that may be hiding in the crevices. This will ensure that the cauliflower is clean and fresh before cooking.
4. Par-boil potatoes before cooking
To save time and ensure that the potatoes cook evenly, it's a good idea to par-boil them before cooking. This means boiling them for around 5-10 minutes until they are slightly softened but not fully cooked. This will allow them to cook through properly when added to the curry.
5. Toast the spices
Toasting the spices before adding them to the curry can help to bring out their flavors and aromas. Heat a dry pan over medium heat and add the spices, stirring frequently until they become fragrant. Be careful not to burn them.
6. Add the spices at the right time
To ensure that the spices are evenly distributed throughout the curry, it's important to add them at the right time. Add the whole spices, such as cloves or cardamom, to the oil at the beginning of the cooking process. And add the ground spices, such as turmeric or cumin, towards the end of the cooking process.
7. Don’t overcook the vegetables
Overcooked vegetables can turn mushy and unpleasant. To avoid this, make sure to cook the vegetables until they are just tender, but still have some bite. This will ensure that they retain their texture and flavor.
8. Use yogurt to add creaminess
Adding yogurt to the curry can help to add creaminess and tanginess to the dish. To prevent the yogurt from curdling, add it towards the end of the cooking process and mix it in slowly.
9. Let the curry rest before serving
Allowing the curry to rest for a few minutes before serving can help to meld the flavors together and make the dish taste even better. This will allow the spices to infuse the vegetables and create a delicious and fragrant curry.
10. Garnish with fresh herbs
Adding fresh herbs, such as cilantro or mint, as a garnish can help to add depth of flavor and freshness to the dish. Sprinkle the herbs on top of the curry just before serving for a burst of color and flavor. In conclusion, aloo gobi potato and cauliflower curry is a delicious and flavorful dish that can be enjoyed with rice or bread. By using these valuable tips, you can make a perfect aloo gobi potato and cauliflower curry every time. Enjoy!

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