aloo gobi masala

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)

cumin seeds

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.

Instant Pot Aloo Gobi - Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Indian Gobi Aloo Masala. Spiced Potato Cauliflower Curry. Vegan Gluten-free Soy-free Nut-free Recipe

Instant Pot Aloo Gobi - Curried Potato Cauliflower

onion

tomatoes

garlic

ginger

hot green chile

tsp oil

tsp cumin

tsp garam masala

potatoes (cubed small)

cauliflower

cayenne/pepper flakes, garam masala, cilantro and lemon

Blend the onion, tomato, garlic, ginger, green chile until smooth.&nbsp;

Put the Instant Pot on saute mode. When hot, add oil. (* At this point you can add 1/2 tsp cumin seeds and cook until they darken slightly.) Add the onion tomato puree to the pot. Rinse the blender using 1-2 tbsp of water and add to the pot.

Add the spices and potato and mix well. Cover with a glass lid that fits the pot and cook for 4-5 minutes.

Add the cauliflower and mix in well. Close the Pot lid to sealing. Select Manual 2 minutes for low pressure(preferred) Or 0 minutes on high pressure. (0 mins or half whistle with Stove top pressure cooker).

Release the pressure with quick release carefully. Add cayenne, a sprinkle of garam masala, cilantro and lemon juice to taste. Serve hot with Dals or Curries&nbsp;and flatbread or rice.

https://www.youtube.com/watch?v=I2cvKyfD09Y

Instant Pot Aloo Gobi – Curried Potato Cauliflower. 
RECIPE : http://www.veganricha.com/2017/08/instant-pot-aloo-gobi-curried-potato-cauliflower.html

1 Pot Aloo Gobhi. Gobi Aloo Masala. Vegan Gluten-free Soy-free Nut-free Recipe. Instant Pot Pressure Cooker or Skillet option on the post. 

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Instant Pot Aloo Gobi - Spiced Potato Cauliflower | VeganRicha.com

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

coriander powder

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

cauliflower florets

potatoes (cut lengthwise)

tbsp ginger-garlic (grated)

onion (roughly chopped)

tomatoes (grated)

green chilli

tsp red chilli powder

turmeric 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.

Serve hot.

Aloo Gobi, Indian style potato and cauliflower curry, is a fantastic dish to serve with Naan or rice. This naturally vegan curry can easily be doubled and is freezer-friendly.

Aloo Gobi

10.5 oz Cauliflower florets

oz diced potatoes

onions

ginger garlic paste

tsp Garam masala

Kosher salt (to taste)

Aamchur powder

Tomato ketchup

1.5 tsp Kasuri Methi

tbsp finely chopped cilantro

Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.

Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Prep work

Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil.

Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.

When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Fry the cauliflower and potatoes

Add oil to the pan. Crackle the cumin seeds.

When done, add finely chopped onions and stir to combine. Add ginger garlic paste, mix well and continue to cook till onions are pink and soft..

Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.

Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.

Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.

Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.

Once done, finish with cilantro leaves. Stir once and serve hot.

Making the curry

Richly spiced aloo gobi makes for a hearty, flavourful weeknight dinner loaded with tender potatoes and cauliflower. Just add rice or naan!

Irish potatoes (cubed)

coconut oil

½ red onion (chopped)

tomatoes)

garlic (minced)

garam masala

red curry paste

curry powder

coconut milk (I used from the can,

Salt and pepper

squeeze of juice of ½ lime

In a large pot over medium high heat, add a tablespoon of the coconut oil.

Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.

While that's cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.

Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.

Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

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