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small Yukon gold potatoes
tablespoon curry powder
tablespoons chopped cilantro
Chop the potatoes and cauliflower and toss in half the butter(melted). Add salt and pepper and roast until tender.
Meanwhile, chop the onion, jalapeños, garlic, and ginger. Brown the onion in the rest of the butter until very browned, about 15 minutes. Add the jalapeños, garlic, ginger, and curry powder and cook 3 minutes.
In a blender, mix the yogurt, mayo, red wine vinegar, and curry mixture. Blend until smooth.
When the potatoes and cauliflower are tender, mix with the yogurt curry sauce and half mash so there are some chunks and some smooth parts. You may have too much yogurt curry sauce, so start by adding only half and go from there. You don't want the potatoes to be swimming in the sauce.
Dice and mix in the tomatoes, cuke, and cilantro. Stir and add more yogurt curry sauce if needed.
More About This Recipe
- This summer has been non-stop with BBQ after BBQ. I just can’t keep up!My friends have been expecting something different from me week after week and I know I have to perform. The pressure has been good for me though, because after all, constraint breeds creativity. This past week my creation was a potato salad riff on Aloo Gobi. I mixed some standard Aloo Gobi ingredients in a way that is common with American style potato salad and the results were awesome!The main ingredients. Something about potato and cauliflower just makes me smile.It’s the perfect mix of American style potato salad and Aloo Gobi flavor. Plus it’s healthier, with way less mayo than your standard potato salad. So tasty!
Aloo Gobi – Indian Style Potatoes & Cauliflower
So funny thing. I actually grew up eating a lot of really incredible authentic Indian food. My step father was from India and his side of the family often visited from India. So we naturally had to take them to the very best Indian restaurants we could find. Growing up outside of Washington, D.C. this was fortunately not that difficult. Our favorite place to go was The Bombay Palace in the heart of the capital. We would order family style which was a way we could all have a little bit of everything. It&rsquos impossible to decide on just one things because truly every single Indian dish is mouth-wateringly delicious. Some of my personal favorites are: Butter Chicken (a.k.a. Chicken Makhani), Aloo Gobi, P apadums, Samosas with mint chutney, and of course a side of warm buttered naan.
Over the weekend I had a guest over for dinner who was from Pakistan. I had some potatoes and cauliflower so I was going to try to make Aloo Gobi for him since he is currently in med school and doesn&rsquot get a lot of home cooked meals. I was a little nervous that it wasn&rsquot going to stack up to what he grew up with but I figure he&rsquod appreciate the effort if nothing else. I&rsquod made it once before with my sis, so texted her for the recipe and she sent me a link to this Aloo Gobi by Manjula&rsquos YouTube video. She made it look so easy, so I was pretty confident after that. I had almost all of the spices from the last time we made it but had to do a few substitutes. In the end, it turned out great! It tasted like the Aloog Gobi I remember eating at The Bombay Palace as a kid. And my Pakistani dinner guest was really excited about it and took some home. Before he left, he even told me a quick recipe for Aloo Gobi cakes using leftover Aloo Gobi. I promptly tried out his recipe for breakfast the next morning. Holy, holy, holy. I&rsquom telling you these things were like little bites of heaven. So make a bunch of Aloo Gobi to be sure there is extra, then check out this recipe to make Aloo Gobi cakes.
- 2 Potatoes (Aloo) , peeled and diced
- 1 Cauliflower (gobi) , cut into florets
- 1 cup Green beans (French Beans) , cut into 1 inch pieces
- 2 Tomatoes , finely chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 1 Green Chilli , slit
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- 3 sprig Coriander (Dhania) Leaves , chopped
Aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha
aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha with detailed photo and video recipe. basically, an indian flat bread recipe stuffed with mixed vegetables stuffing. a fusion of paratha recipe with a combination of potatoes and cauliflower stuffing within the paratha. popularly aloo paratha or gobi paratha are prepared with either potato or cauliflower stuffing, but this paratha has equal proportion of both the stuffing.
aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha with step by step photo and video recipe. paratha recipes are very common and are typically prepared with a key vegetable stuffing. however in this recipe the stuffing is prepared with fusion of 2 popular paratha stuffing’s. these paratha’s are very filling and is an ideal lunch box or tiffin box recipes relished with spicy pickle and cup of yogurt.
the recipe for aloo gobi paratha is very similar to any other popular paratha recipe. it begins with kneading the wheat flour to a smooth dough very similar to chapathi or dough recipe. i have added olive oil while kneading it for better flavour, but you may add any choice of cooking oil. one the dough is prepared, rest it for about 30 minutes and shift your focus to stuffing preparation. for grating i have used grated cauliflower so that it cooks easily and combines properly with boiled potatoes. while preparing the stuffing i have necessary spices like ajwain, amchoor, coriander and chilli powder for the extra zing. once the aloo gobi masala is ready, start stuffing and pleating it as shown in the video.
some easy tips, recommendations and serving ideas for perfect aloo gobi paratha recipe. firstly, and more importantly ensure there isn’t any moisture with the aloo gobi stuffing after it is cooked. with the moisture, pleating and rolling would be difficult and you may not achieve the desired thickness and shape. secondly, if you need an extra zing add chat masala to the stuffing. you can skip amchur and garam masala if you are adding chaat masala as it contains all the necessary spices. lastly, while frying the paratha’s apply oil or butter only after frying it on both sides. also ensure to fry these in a medium heat for cooking it evenly.
finally i would like to highlight my other paratha recipes collection with this recipe post of aloo gobi paratha. it includes recipes like, onion parathe, dal paratha, palak parathe, methi thepla, aloo cheese parathe, kerala parotta, pudina parathe, pizza paratha and mooli ke parathe recipe. further do visit my other similar recipes collection like,
Aloo Gobi (Potato & Cauliflower Dish) – आलू गोभी की सब्जी ever famous in North Indian Cuisine. In winter we use to make this aloo gobi recipe once in a week, also like my family in every north indian family this gobhi recipe made You can also found it in Indian dhabha’s.
Do you made aloo gobi from my recipe? Please share your experience here in comment box. I love to hear from my follower home kitchen chefs.
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- Cauliflower (फूलगोभी) - 1 big
- Potato (आलू) - 3-4 medium
- Onion (प्याज) - 1 medium
- Tomato (टमाटर) - 1 medium
- Ginger (अदरक) - 1 1-inch
- Garlic (लहसुन) - 3-4 cloves
- Fresh coriander (हरा धनिया) - few sprigs - ½ tsp. - ½ tsp. - ½ tsp. - ½ tsp. - 1 tbsp. to taste.
- Wash and cut cauliflower (फूलगोभी).
- Wash, peel and dice cut potato (आलू). Keep them in water.
- Wash and finely chop onion (प्याज), tomato (टमाटर), ginger (अदरक), garlic (लहसुन) & fresh coriander (हरा धनिया).
- Heat oil (तेल) in a wok (कडाई), add cumin (जीरा) seeds and sauté once.
- When cumin (जीरा) start crackling add chopped ginger (अदरक) & garlic (लहसुन). Sauté till row aroma of garlic (लहसुन) not goes away.
- Now add chopped onion (प्याज) and sauté until sides not become translucent.
- Immediately simmer the heat add chopped tomato (टमाटर) and sauté for a minute.
- Now add turmeric (हल्दी) powder, garam masala powder, deggi mirch (देगी मिर्च) & salt (नमक) to taste. Sauté until oil not starts separating from the side of masala.
- Remove potato (आलू) from water and add them in this ready masala. Mix well and cook 2-3 minutes.
- Now add cauliflower (फूलगोभी) pieces. Mix well.
- Cover and cook until potato (आलू) & cauliflower (फूलगोभी) not become soft and tender it will take 10-15 minutes on low heat. Keep string in-between.
- When potato (आलू) & cauliflower (फूलगोभी) become soft and tender, sprinkle chopped fresh coriander (हरा धनिया) and cover for 5 minutes more.
- Now your Aloo Gobi is ready, serve hot with naan, chapattis or paratha
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Meet Recipe Creator Vipasha
I am Vipasha, a passionate cook for creating vegetarian recipes that are easy and simple. Though cooking from years, I started this blog in 2015 and I am here to teach you delicious cuisines that carry out the authenticity of vegetarian cooking. For all those who want to cook scrumptious food, my written recipes that make it easy to make flavorful dishes. I focus on cooking easy homemade cuisines with fresh ingredients. I love to do experiments with cooking, so give it try and enjoy creative variations of simple foods.
Heat oil in a large pot or sauté pan over medium heat until shimmering and just beginning to smoke. Add cumin seeds to the oil they should sizzle immediately and give off their nutty fragrance. Now add garlic and cook until very gently golden brown on one side, just a few seconds.
Flip garlic, and add onions, Serrano pepper and ginger. Stirring frequently, cook until onions soften and turn golden, about 5 minutes. Turn heat down if they're going crispy.
Now, add potato cubes and spices. Toss to coat the potatoes well, and cook, stirring every now and then, about 3 minutes to seal those spices into the potatoes.
Tumble in the cauliflower, and toss to coat in the spices and onions. Cook another minute.
Add tomato, if using, water and 1 teaspoon kosher salt. Cover and turn heat down to low. Cook 25-30 minutes, until cauliflower is tender, and potoates are cooked through. Finish with a squeeze of lime and a handful of cilantro. Taste for seasoning, and serve.
Aloo Gobi Videos [ edit | edit source ]
From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself.
Aloo Gobi - Cauliflower Potato Curry
Posted By Savita
Sharing a delicious and easy Indian Cauliflower Potato Curry known as Aloo Gobi and also declaring Masala Thursday theme for blog.
Aloo Gobi or Gobi Aloo (Cauliflower Potato Curry) is relatively dry curry with thick masala coating potatoes and cauliflower. It is a lite yet very comforting vegetarian main course. We often served it with wheat flat bread (roti), naan bread, or paratha (like I served it today).
Oh, and before I dig any deep into Gobi Aloo… I must tell you that leftovers of Gobi Aloo tastes even better. It stays good in refrigerator for up-to 3 days. If serving later, I often portion and freeze it for an Indian meal for weekdays (good for more than 6 months).
Aloo gobi's masala has three ingredients to give it tang - fresh tomatoes, yogurt and little bit of tomato paste.
Fresh tomatoes are quintessential for Gobi Aloo's masala, or for that matter any Indian masala. I like to grate instead of chop because skin of tomatoes is hard to cook and leaves unpleasent hard curls in gravy.
I added some non-fat yogurt in masala to make it creamy without making it heavy. Traditional aloo gobi sabji may not have yogurt but I really love the slight tang and creamy texture it gives to thick curries such as this one. Honestly, yogurt I used was not very sour. So it contributes more towards creamy texture than tang. You can also substitute yogurt or skip it to keep aloo gobi dairy-free and vegan.
A little bit of tomato paste goes long way. Specially during off-season such as fall/winter when quality of fresh tomatoes are not very good. A little of tomato paste helps balance the color and flavor. I always keep one tube of tomatoes paste in refrigerator in winters. It compensates for pale winter tomatoes so well… no one can judge tomatoes are off season.
Preparation of aloo Gobi is very simple. Once I have masala ready, aloo gobi comes together very fast. I like to par-cook potatoes before cooking masala because potatoes take little longer to cook than cauliflower. Quick Hack: Boil potatoes while you cook masala. Then add in last step when adding cauliflower.
Starting today, I'm announcing Curry Masala Thursday series on blog. Most of my Indian followers complaint that I don't post many Indian recipes. Well, actually I do share but not on a specific schedule. So, I decided to reserve a day, every alternate week for just traditional Indian recipes and call it "Curry Masala Thursday". Unless I have a promotional obligation for Thursday.. you will find an Indian recipe on blog, every alternate Thursday. I may show up every week with one Indian recipe…. Let's see.. but sure will try to commit to these two every month.
Why Curry Masala name? Masala is Indian means either spices or gravy made with spices. I think there is no better word to describe Indian cuisine. And curry.. that does not even need introduction.. :)
Now, a little bit about some Aloo and Gobi Variations, already on the blog:
If you like cooking or serving vegetarian Indian curries for dinner? And love potatoes and cauliflower? Then I have a few more variation of curries with one or both of these ingredients:
See!! I do share Indian food on blog. :)
All recipes of Masala Thursday will be tagged under - Indian Recipes. This link has a long list of recipes already. If you find time, please check it out . If you like, pin a few for me. :)
PS: In one of my previous Cauliflower Curry post, I was talking about small chopped cauliflower and this is one the example of that. Even though I chopped little large florets of cauliflower yet it is still small for some of my non-Indian friends. In my opinion, smaller cut has better taste in such dry thick curry. But be your own judge. Cut gobi to any size/shape you prefer it will still taste delicious.
Aloo gobi recipe
This mildly spiced vegetable dish is made with potatoes (aloo) and cauliflower (gobi). It’s perfect as an accompaniment to a meat or chicken curry, or simply serve as a tasty vegetarian supper with warm chappatis and plenty of cooling cucumber raita. Choose a firm cauliflower with creamy white flesh and no blemishes and use waxy fleshed potatoes that don’t break up during cooking. We used Charlotte potatoes, but you could also use desiree or estima. You can adjust this curry to be more or less spicy, depending on your taste, by increasing or reducing the amount of chilli.
Preparing the Masala (Spices) for Our Aloo Gobi Recipe:
- Now its time to prepare the masala (spices). Take out your blender and put:
- 1 teaspoon of coriander seeds (Dhaniya seeds)
- 1 teaspoon of cumin seeds (Jeera seeds)
- 1/4 teaspoon of Black pepper power (Kali mirch powder)
- one medium sized chopped onion
- 2 inches ginger (Adrak)
- 2 green chili (Hari mirch)
- 8 to 10 garlics (Lehsun)
- Add 1/2 cup of water
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 – turmeric, paprika, asafoetida, coriander– 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 out of the bottom of the pan over top.
Garnish with cilantro sprigs. Serve with naan, basmati rice or roti.