GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES) REC…
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 Cauliflower Side Dishes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
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, CarbohydrateContent 23.1 g, FatContent 4 g, FiberContent 4.4 g, ProteinContent 4 g, SaturatedFatContent 0.6 g, SodiumContent 331.5 mg, SugarContent 4 g
ROASTED ALOO GOBI RECIPE | BBC GOOD FOOD
This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries
Provided by Cassie Best
Categories Dinner, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
- On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
- Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
- Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.
Nutrition Facts : Calories 322 calories, FatContent 15 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.1 milligram of sodium
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- 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.
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Reviews 4.3
Total Time 40 minutes
Category low-cost, low sugar, nut-free, vegan, vegetarian, 30-minute meals, weeknight meals, dinner
Cuisine Indian
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Cuisine https://schema.org/VegetarianDiet
Calories 563 calories per serving
- Boil a medium pan of salted water over high heat.
- Once boiling, add rice and cook for 20 minutes, or until tender. Drain, then return to pan. Cover and set aside.
- Pick coriander leaves and finely chop stalks. Peel and finely chop onion, then chop everything together.
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Add onion and coriander and fry for 10 minutes, or until golden brown. Add curry paste and stir, frying for 1 minute.
- Cook gently, while you wash and chop potatoes into 2cm chunks. Finely chop tomatoes, then add to pan with the potato and enough hot water to almost cover them. Cover pan and cook for 15 minutes, or until almost soft.
- Trim and pick lettuce leaves, then put aside. Peel and crush garlic, halve and deseed chilli, then chop together.
- Test potatoes with the tip of a sharp knife – if they’re nearly tender, remove lid, increase heat and cook for 5 minutes, until thickened.
- Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds, garlic and chilli, then fry gently for 1 minute, or until golden.
- Add spinach to the potato, cover and reduce heat to medium. Cook for 2 minutes, or until spinach has wilted. Add half the chilli oil and stir through.
- Taste and season. Divide the rice and curry between plates. Scatter with coriander and serve with lettuce leaves and yoghurt, drizzling chilli and garlic oil over everything just before you eat.
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