aloo gobi

Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes &amp; spices is a popular Indian recipe. [Vegan]

Aloo Gobi - Potatoes &amp; Cauliflower

potatoes (medium, sliced or cubed)

cauliflower (medium,

onion (medium, chopped)

tomatoes (medium, chopped)

cumin seeds

ginger-garlic paste

turmeric powder

mango powder (amchur)

red chili powder

garam masala powder

coriander powder

cilantro

salt (to taste)

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.

Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.

Drain on a tissue paper and set aside.

In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.

Add the onions and cook for 2 minutes till translucent.

Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.

Add the chopped tomatoes and cook for 2 minutes till they are little soft.

Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).

Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.

Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.&nbsp;If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.&nbsp;

Garnish with some more coriander leaves and serve hot with any Indian bread.

Flavorful Aloo Gobi! Indian-Spiced Potatoes and Cauliflower with Masala Spices- an easy authentic healthy Indian classic that can be made on the stovetop! Vegan adaptable.

Aloo Gobi Recipe (Indian-Spiced Cauliflower &amp; Potatoes) 

ghee (or sub coconut oil

shallot, chopped

garlic, chopped

ginger,

serrano

8-10 curry leaves (optional)

black mustard seeds

turmeric

paprika

asafoetida

coriander

tomato,

water

salt

potatoes

cauliflower,

Cilantro

Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves,  cumin seeds and mustard seeds and saute 1-2 minutes.

Lower heat and add remaining spices &#8211; turmeric, paprika, asafoetida, coriander&#8211; along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.

Add salt and water, give a good stir scraping up any browned bits.

Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).

Spoon into a serving dish, scraping all the goodness out of the bottom of the pan over top.

Garnish with cilantro sprigs.  Serve with naan, basmati rice or roti!

Thanks so much for this recipe. Wonderful flavorful dish I will make often. I love your food combinations and presentation. Everything looks luscious.

Tried this last night and the whole family loved it! Thank you, Sylvia.

Yum! I made this last night opting to roast the vegies so they would get that crispy exterior.  I think I will always do it that way.  This was so so good with that added texture.  It reminds me of hash and you could put a fried egg on it and call it breakfast!  Also, I did not have the curry leaves or the asafoetida (not sure what that is!).  I can't imagine it could have been any better!

I loved this, unfortunately my family didn,'t, I'm realizing they don't like Indian flavors...uugghh

Just made this tonight and couldn’t be happier! Full disclosure my wife and I love Indian food and are familiar with aloo gobi and this didn’t disappoint! Thanks Sylvia

Excellent!  I roasted the potatoes and cauliflower.

Except for the fact that I burned the garlic on my first go-round and had to start again (sigh), this meal came together quickly and was very delicious. My 12-year-old son couldn't get enough of it ("what is in this sauce?" as he shovels it into his mouth). My meat-loving teenager didn't love it but admitted it "wasn't too bad." I will definitely make this again!

Hi Sylvia,
I have made this recipe at least three times, and I love it. The first time, I made a mistake and it was so spicy!!! Really hot! But we ate it! 
Since then, I have repeated it sometimes as I told you before, and every time it's better. 
So, thank you for sharing!!! And inspirying me, because, normally I don't leave you any comment, but I have made a lot of your recipes, I love them all.
Best regards,

Delicious, but not spicy! I ended up adding ground roasted dry chilis to the finished dish. I’m not 100% certain the Serrano chili pepper I used was not a jalapeño, because the store may have had them mismarked. I also had to use canned diced tomato, as my stores had no good tomatoes yet. I will make it again for sure, but likely will keep adding this chili powder because it means my husband and I can have different levels of spice!

So delicious!  I subbed jalapeno since that's what we have in our garden.  So flavorful and just the right amount of heat for me!

Your Aloo Gobi was mouthwateringly delicious. It's my new favourite curry dish. Thanks for your inspirational blog. I have shared it with friends and family.

Delicious vegan aloo gobi recipe by Veganbell.

Aloo Gobi

coconut oil

garlic (finely chopped)

ginger (finely chopped)

onion (chopped)

cauliflower florets

cumin powder

Kashmiri red chili powder

salt (adjust

tomatoes (chopped)

green peas (fresh

Set a pan over medium heat. Add oil.

Once it’s hot, add cumin seeds. Let it splutter for 30-40 seconds. Then add garlic + ginger + onion + asafoetida and stir-sauté for 3-4 minutes, or until the onion is golden.

Add potatoes and give it a quick mix. Cover the pan and sauté for 5 minutes (stir occasionally).

Next, add cauliflower florets. Stir, cover the pan and cook for 3-4 minutes.

Now add turmeric powder + cumin powder + coriander powder + Kashmiri red chili powder + salt. Stir and cook for 1 minute.

Add tomatoes + green peas. Mix well, cover the pan, and cook for 9-10 minutes. Stir occasionally.

Garnish with freshly chopped cilantro and serve.

Easy aloo gobi recipe that will give you amazingly flavorful bites of cauliflower and potatoes that are tender with crisp edges and still hold their shape. Roasted in the oven but tastes authentic and delicious. A no fuss recipe with minimal cooking effort. No soggy sad looking mush!

Easy Aloo Gobi Recipe

olive oil

tbsp grated ginger

tbsp grated garlic

tsp dried fenugreek leaves (kasuri methi)

tsp coriander

tsp garam masala

tsp chili powder (Kashmiri chili is milder)

tsp cumin seeds

tsp nigella seeds (optional)

cauliflower (cut in 1½ florets, 5 cups)

potatoes (medium, cut in 1 by 3/4 inch sticks, 2 cups)

grape tomatoes (cut in halves, see note)

shallots (or red onion)

green chili (sliced

tbsp chopped cilantro

lime juice

Preheat oven to 400°F. In a large mixing bowl combine olive oil, ginger, garlic,  dried fenugreek leaves, ground coriander, garam masala, chili powder, cumin seeds, nigella seeds, turmeric and salt to form a smooth paste.

Add cauliflower, potatoes, tomatoes, shallots and green chilies into the mixing bowl and toss to coat well with the spice mixture, using your hands if needed. Spread the vegetables in an even layer on a parchment paper lined baking sheet.

Roast aloo gobi for about 25 to 30 minutes until the vegetables turn brown and crispy on the edges, making sure to toss them half the way through roasting. Check to make sure vegetables are cooked well and glistening with oil on the surface.

Stir in cilantro and lime juice. Adjust the seasoning and let cool.

Transfer to a serving platter and garnish with more cilantro. Serve with basmati rice, dal, naan, paratha, pickles and chutney.

Perfect Punjabi-style&nbsp;Aloo Gobi from your pressure cooker or Instant Pot. Make this classic Indian vegan restaurant dish at home in minutes, without a lot of fuss.&nbsp;

Aloo Gobi Potatoes and Cauliflower

cauliflower florets ((about one medium cauliflower))

Potatoes (sliced (about 1 large potato))

Tomatoes (diced)

Kosher Salt

Garam Masala

Turmeric

Cumin

Coriander

Cayenne Pepper

Water

Heat the Instant Pot and when it's hot, add the oil, and when the oil shimmers, add the cumin seeds. They'll splutter like popcorn.

Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.

At this point, add the spices and sauté briefly.

Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don't, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.

Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.

Quick release the pressure and garnish with chopped cilantro, if needed.

If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.

While Indian-inspired, this curried tray bake uses potatoes that originate from Peru and cauliflower that was first cultivated in Cyprus, making this an early fusion dish, says Matt.

Indian aloo gobi tray bake Matt Preston

raw cashews

cauliflower

small chat potatoes, halved lengthways

tsp turmeric

tsp cumin

(180 milliliters) coconut oil

onion and celery stalk, finely chopped

(25 grams) ginger, finely grated

garlic cloves, crushed

tsp garam masala (Indian spice mix)

coriander, stalks chopped, leaves picked

green chillies, seeds removed, finely chopped

Toasted cashews, nigella seeds, toasted coconut flakes, lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

5348771529001-5853641747001

A delicious &amp; flavor packed dish of spiced potatoes &amp; cauliflower. Make the best aloo gobi with this recipe! Serve it with plain rice, roti or paratha.

Aloo gobi

potatoes ((1 heaped cup cubed))

cauliflower florets ((gobi) (180 grams))

onion ((¾ cup chopped finely))

medium tomato ((½ cup finely chopped) or 1 tbsp tomato paste)

ginger garlic minced (or paste)

green chili (slit

coriander leaves (chopped finely)

salt ((adjust

cumin seeds ((jeera))

garam masala ((adjust

red chili powder ((adjust to taste))

kasuri methi ((dried fenugreek leaves) (skip if you don't have))

Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside 3 to 4 mins.

Drain the water and rinse them well. Drain them completely.

Cube potatoes to ¾ by ¾ inch. You can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.

Mince ginger and garlic. Keep this aside.

Preparation

Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic &amp; saute for 30 seconds.

Then add the onions &amp; stir fry until transparent.

Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done.

Keep stirring in between and cook covered. They are slightly tender at this stage but still under cooked. 

Then add the cauliflower &amp; stir fry for about 3 mins.

Add all the spice powders and mix well. Cook covered until both of them are almost fork tender. 

Add salt and continue to cook covered on a low flame until the potatoes are soft &amp; fully cooked.

The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.

Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes goes away.

If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.

Finally garnish aloo gobi with coriander leaves. Serve with rice, roti or any bread.

How to make aloo gobi

Indian cauliflower and potatoes curry is a vegan and glutenfree indian recipe made combining aloo and gobi.

Indian cauliflower and potatoes curry

tbsp oil

potatoes (cut lengthwise)

tbsp ginger-garlic (grated)

onion (roughly chopped)

tomatoes (grated)

green chilli

tsp red chilli powder

dry fenugreek leaves/kasuri methi (optional)

Salt

mango powder

Take oil in a pan and add potatoes.

Stir fry till the potatoes turn brown. Take them out in some bowl.

Now add cauliflower florets in pan and stir fry them too until they turn brown. Take out in the bowl.

Add cumin seeds in the same oil and let them splitter.

Add grated ginger garlic. Or you can add ginger garlic paste too.

Also add a green chilly and saute till ginger garlic turns slightly brown.

Now add onion and saute till onion turns brown.

Add tomatoes and salt, red chilli powder, turmeric powder, coriander powder, garam masala and dry fenugreek leaves. Mix well.

Let tomatoes cook on moderate heat.

After 8 to 10 minutes, tomatoes will begin to leave the sides of pan and start releasing oil. It's a sign that tomatoes are properly cooked.

Add dry mango powder and mix.

Now add earlier fried potatoes and cauliflower florets. Mix everything very well without crushing the florets.

Add water (read notes below) and place a lid on pan.

Let the Vegetable simmer for 10 minutes on low heat.

Garnish with coriander leaves/cilantro.

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