Best 16 Aloo Gobi Recipes

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

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.

ALOO GOBI

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.

ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)

Steps:

• Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

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

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.

WEEKNIGHT ALOO GOBI SAAG

Steps:

• Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Add curry leaves, cumin, mustard seeds, and turmeric. Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
• Pour collard greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

GOBI ALOO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cumin seeds until fragrant and they start to pop. Add onion; cook until crisp-tender, about 2 minutes. Add tomatoes and ginger; cook 1 minute. Add chili powder, garam masala, cumin, salt and turmeric; cook until fragrant, about 1 minute. Stir in cauliflower, potatoes and water. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Sprinkle with cilantro if desired.

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)

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.

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY

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)

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.

SHEET PAN ALOO GOBI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix oil, curry powder, and salt together in a small bowl.
• Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
• Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.

ALOO GOBI - CAULIFLOWER AND POTATOES

Steps:

• Heat the oil in a large 12 to 14 inch skillet.
• When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
• Stir once and add the cauliflower and potatoes.
• Stir lightly until coated with spices and oil.
• Turn heat down to medium.
• Add turmeric, ground coriander, salt and pepper.
• Sauté for 8-10 minutes.
• Add ¼ cup water and cover immediately.
• Turn heat very low and steam vegetables for 7-10 minutes (until tender).
• Sprinkle the garam masala over the vegetables, stir once and serve.

ALOO GOBI MATTAR

Steps:

• Heat oil over high heat in large wok or depp nonstick pan. Add onions and cumin seed and cook until onion is translucent. Add ginger, garlic and chili pepper stirring frequently 2 mins. Add all remaining spices including salt and stir well. Immediately add potatoes and stir until coated in old and spices. Turn heat down to med and saute for 3 to 5 mins stirring frequently. Add stock and put lid on pan lowering heat from med to med-low and simmer for 15 mins. Add cauliflower, grated ginger and lemon juice. Replace lid, set heat to low and let simmer for 10 mins. Add more stock or water if ingredients stick to the bottom of the pan. Add frozen peas and stir. cover and simmer for 10 more mins. Turn heat off and add cilantro mixing thoroughly. Allow to rest 10 mins and sale to taste.

MY ALOO GOBI - CURRIED CAULIFLOWER AND POTATOES

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.

ALOO GOBI

Steps:

• In a food processor blend together onion, jalapeno and onion. Set aside. In a large pot,put enough cooking oil to cover the bottom. Turn on medium heat and add the cumin seeds. Cook until they begin to sputter and brown. Add in the food-processes onion mixture. Cook until the onion is translucent. Add salt, tumeric and tomatoes. Cook until the tomatoes begin to break down. Peel and cut the russet potatoes into bite-sized pieces. Remove the stem from the cauliflower and break the head into smaller pieces. Add the potatoes and cauliflower to the pot. Add 3/4 cup water. Cover and let simmer until potatoes and cauliflower are tender.

ALICIA'S ALOO GOBI

Steps:

• Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
• Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
• Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.