Best 2 Aloo Gobi Punjabi Style Cauliflower And Potatoes With Ginger Recipes

Aloo Gobi is a popular North Indian dish made with potatoes, cauliflower, and a blend of aromatic spices. This delightful vegetarian dish is a staple in many Punjabi households and is often served with rice, roti, or naan. The combination of soft, succulent potatoes and tender cauliflower florets, along with the vibrant flavors of ginger, garlic, cumin, and turmeric, creates a harmonious balance of taste and texture. Aloo Gobi is not only a flavorful dish but also a nutritious one, providing a good source of vitamins, minerals, and dietary fiber. This versatile dish can be easily customized to suit individual preferences, making it a favorite among both vegetarians and meat-eaters alike. Whether you're a seasoned cook or a beginner in the kitchen, Aloo Gobi is an excellent choice for a delicious and wholesome meal.

Check out the recipes below so you can choose the best recipe for yourself!

ALOO GOBI

Aloo Gobi image

Provided by Aarti Sequeira

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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

Ingredients

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

Tips:

To save time, you can use pre-cut cauliflower and potatoes.
If you don't have ginger-garlic paste, you can use fresh ginger and garlic.
Feel free to add more green chilies if you like it spicy.
For a vegan version of this dish, use coconut oil instead of ghee.
Serve aloo gobi with roti, paratha, or rice.

Conclusion:

Aloo gobi is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover vegetables and can be served as a main course or a side dish. The combination of cauliflower, potatoes, and spices creates a flavorful and satisfying meal. So next time you're looking for a quick and easy recipe, give aloo gobi a try!