SHEET PAN ALOO GOBI
Crave Indian food but can't get delivery? This sheet pan meal couldn't be easier! To make this a complete meal, add tofu or chicken.
Provided by Aliza Finley
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix oil, curry powder, and salt together in a small bowl.
- Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
- Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 48.5 g, Fat 19 g, Fiber 9.8 g, Protein 8.7 g, SaturatedFat 3 g, Sodium 412.3 mg, Sugar 8 g
ALOO GOBI
Provided by Aarti Sequeira
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
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
Aloo gobi is a very popular Indian recipe. In northern India, where I'm from, we call it gobi aloo. This vegetarian dish gets its flavors from turmeric, ginger, garlic and lime. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cumin seeds until fragrant and they start to pop. Add onion; cook until crisp-tender, about 2 minutes. Add tomatoes and ginger; cook 1 minute. Add chili powder, garam masala, cumin, salt and turmeric; cook until fragrant, about 1 minute. Stir in cauliflower, potatoes and water. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Sprinkle with cilantro if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 514mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BAKED ALOO GOBI
When I travel abroad, all my work friends request that I cook for them. Instead of cooking this traditional Punjabi dish on the stove, I bake it to save time. They love it. Serve it with gravy wala chicken, raita, and parathas. So easy and tasty.
Provided by Allrecipes Member
Categories Potato Side Dishes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, potatoes, onion, chile peppers, cumin, coriander, turmeric, and salt in a large aluminum pan. Drizzle oil over top.
- Bake in the preheated oven until cauliflower and potatoes are tender, about 30 minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 229.5 calories, Carbohydrate 47.1 g, Fat 2.6 g, Fiber 10.7 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 660.1 mg, Sugar 9.6 g
ROASTED ALOO GOBI
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
Time 1h5m
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, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
ALOO GOBI
Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.
Provided by LUNACITY
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
- Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.
Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Fat 7.3 g, Fiber 3.7 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 408.2 mg, Sugar 2.3 g
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ALOO GOBI (POTATOES AND CAULIFLOWER) RECIPE | BON APPéTIT
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4.6/5 (110)Estimated Reading Time 6 minsServings 4
- Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.
- Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.
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