Best 3 Aloo Gobi Cauliflower And Potatoes Recipes
Aloo Gobi, a classic North Indian dish, is a delectable combination of tender potatoes, crisp cauliflower florets, aromatic spices, and fresh herbs. Originating from the vibrant streets of Punjab, this vegetarian delight has captivated taste buds across the globe. Its vibrant colors and rich flavors make it a centerpiece of many Indian meals. This article presents a collection of Aloo Gobi recipes, each offering a unique twist on this beloved dish. From the traditional Punjabi Aloo Gobi to the spicy Andhra-style Aloo Gobi, and even a healthy baked version, these recipes cater to diverse preferences and dietary needs. Get ready to embark on a culinary journey through India with these mouthwatering Aloo Gobi variations.
Let's cook with our recipes!
ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)
This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans and rice or bread.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
ALOO GOBI - CAULIFLOWER AND POTATOES
Make and share this Aloo Gobi - Cauliflower and Potatoes recipe from Food.com.
Provided by Zeke Koch
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
MY ALOO GOBI - CURRIED CAULIFLOWER AND POTATOES
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
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
Tips for Making Aloo Gobi:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better during cooking and are less likely to fall apart.
- Cut the potatoes and cauliflower into uniform pieces: This will help them cook evenly.
- Don't overcrowd the pan: If you add too many vegetables to the pan at once, they will steam instead of fry and will not brown properly.
- Cook the vegetables in batches if necessary: If you have a large amount of vegetables to cook, cook them in batches to avoid overcrowding the pan.
- Add the spices and seasonings gradually: Start with a small amount and add more to taste. This will help you avoid overpowering the dish.
- Garnish the dish with fresh cilantro or parsley: This will add a pop of color and flavor.
Conclusion:
Aloo gobi is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover potatoes and cauliflower, and it is also a healthy and affordable meal. With its vibrant colors and flavorful spices, aloo gobi is a surefire hit that will please everyone at your table.
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