GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
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
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
"MOCK" GARLIC MASHED POTATOES
Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.
Provided by Food Network
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
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.
INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
INDIAN CAULIFLOWER & POTATOES
Make and share this Indian Cauliflower & Potatoes recipe from Food.com.
Provided by VeggieCook98
Categories Curries
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
- Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
- Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
- Add chopped onions and fry over medium heat until light golden brown.
- Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
- ENjoY.
INDIAN POTATOES AND CAULIFLOWER (ALOO GOBI)
A daily household dish in India, made in every house and cherished by each and every person. This authentic dish is made with tomatoes and onions flavored with the aromas of the Indian spices. This is cherished with phulka (roti, Indian wheat bread). There are various versions of aloo gobi, this is my take on it. Please do try this recipe and comment. Garnish with coriander leaves and serve with a lemon wedge. Serve with hot phulka or chapati or rice and curds.
Provided by namratha ramamurthy
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
- Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
- Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
- Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 41.6 g, Fat 18.2 g, Fiber 6.8 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 161.1 mg, Sugar 4.7 g
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, appetizer, main course
Time 8h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.
More about "indian cauliflower with potatoes recipes"
CAULIFLOWER AND POTATO CURRY (ALOO GOBI) - TEA FOR …
From teaforturmeric.com
4.9/5 (69)Calories 285 per servingCategory Main Course
- Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
- Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
- Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
ALOO GOBI RECIPE (CAULIFLOWER POTATO CURRY) - SWASTHI'S …
From indianhealthyrecipes.com
Ratings 462Calories 175 per servingCategory Side
- Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside 3 to 4 mins.
- Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.
ALOO GOBI (POTATOES AND CAULIFLOWER) RECIPE | BON …
From bonappetit.com
4.6/5 (110)Estimated Reading Time 5 minsServings 4
AIR FRYER ALOO GOBI (INDIAN ROASTED POTATOES & CAULIFLOWER)
From pipingpotcurry.com
SPICED INDIAN CAULIFLOWER AND POTATOES {ALOO GOBI}
From boulderlocavore.com
TOP 23 INDIAN CAULIFLOWER RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
SIMPLIFIED CAULIFLOWER AND POTATO CURRY “ALOO GOBI”
From vikalinka.com
CAULIFLOWER AND POTATO FRY INDIAN RECIPE (ALOO GOBI …
From blessmyfoodbypayal.com
ALOO GOBI | INDIAN POTATOES AND CAULIFLOWER - NISH …
From nishkitchen.com
BEST ALOO GOBI RECIPE - HOW TO MAKE ALOO GOBI - DELISH
From delish.com
ALOO GOBI - SIMPLY DELICIOUS
From simply-delicious-food.com
ALOO GOBI RECIPE (INDIAN-SPICED POTATOES & CAULIFLOWER)
From feastingathome.com
ALOO GOBI (INDIAN CAULIFLOWER AND POTATO CURRY)
From foodess.com
ALOO GOBI MASALA (INDIAN POTATO AND CAULIFLOWER)
From urbanfarmie.com
WARMING ALOO GOBI (POTATO AND CAULIFLOWER CURRY) RECIPE - MSN
From msn.com
ALOO GOBI – SAUTéED CAULIFLOWER AND POTATO - VEENA …
From veenaazmanov.com
PAKISTANI POTATOES AND CAULIFLOWER - DIABETES CANADA
From diabetes.ca
ALOO GOBI (POTATO CAULIFLOWER CURRY) - EASY INDIAN COOKBOOK
From easyindiancookbook.com
EASY INSTANT POT ALOO GOBI | INDIAN CAULIFLOWER WITH …
From paintthekitchenred.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love