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Tag: aloo gobi

Cauliflower and Potatoes Sauteed with Tomatoes

Cauliflower and Potatoes Sauteed with Tomatoes1

  • 1 cauliflower head, cut into florets
  • 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain (carom) seeds
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 2 inch ginger, chopped
  • 4 garlic cloves, chopped
  • 1 cup fresh tomatoes, chopped
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.

Cauliflower and Potatoes with Ajwain

Cauliflower and Potatoes with Ajwain

  • 1 head cauliflower, cut into large florets
  • 2 large Idaho potatoes, cut into long wedges and par boiled
  • 1 large cookie sheet
  • 1 tablespoon extra light olive oil
  • 3 teaspoons ajwain
  • 3 teaspoons salt

Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 3 inch ginger, grated
  • 1 cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.

Cauliflower with Ginger and Onion Seeds

kalonji-gobi

  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

Cilantro Cauliflower and Potatoes (Aloo Gobi)

Cauliflower and Potatoes with Cilantro

  • 1 cauliflower head, cut into small florets
  • 4 to 5 medium yellow potatoes, sliced in wedges
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt

Preheat oven to high broil.

Place the cauliflower and potatoes onto a lined cookie sheet. Sprinkle the salt and olive oil. Broil for about 10 minutes, turning the vegetables half way to brown all sides.

  • 4 to 5 green onions
  • 4 garlic cloves
  • 1 cup cilantro, coarsely chopped
  • ¼ cup water

Blend the green onions, garlic, cilantro and water till smooth. Keep aside.

  • 2 tablespoons extra olive oil
  • 1 teaspoon cumin seeds
  • Salt

Heat a medium saucepan with the olive oil. Add the cumin seeds and sauté for 10 to 15 seconds. Add the green onion mixture and sauté on a medium heat for 4 to 5 minutes. Add the roasted cauliflower and potatoes- mix well and cover with lid and cook for 10 to 15 minutes. Check for seasonings and serve hot.

Cauliflower and Potatoes

Cauliflower and Potatoes Here we go again- this is yet another version of cauliflower. I should go back and look on this blog and count how many different cauliflower recipes I have. It is my husbands favorite thing to eat so I try to make it as much as I can- the problem is, coming up with different versions of the same vegetable- yes you are right- I am patting myself on the back for coming up with a new recipe.

Well, it is really not new. I remember eating this kind of a dish at wedding parties in India. It was not the most healthy way of cooking it.. they would fry the cauliflower florets and potatoes first and then cook it with lots of onions, ginger, garlic and tomatoes. It tasted really good but I certainly didn’t want to make it the same way. So- I decided to roast the vegetables in a large cookie sheet to attain similar results. I roasted them till they were soft and golden brown. I then started a saucepan with oil, cumin seeds, onion, ginger and garlic. I later added the crushed tomatoes and other spices.

Overall, it is a fairly simple dish with a few extra steps- but it is worth the work. The dish is delicious…
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Cauliflower with Potatoes cooked with Mustard Seeds

Aloo Gobi with Mustard Seeds Here we go- I have yet another recipe for cauliflower. I am afraid very soon I will run out of ideas to make this vegetable. As I have mentioned many times before, my husband can eat this veggie 24/7. He never gets enough of it. So, I am always looking for new ways to make cauliflower.

I made this particular one with mustard seeds and curry leaves- they are the dominating flavors in the dish. It is one of my favorite combinations to cook with. I love the nuttiness of the mustard seeds and the curry leaves. I usually pair them with ginger and lots of coriander powder. It always results in a delicious dish no matter what it is.

I served it with freshly made rotis and we had a delicious meal. Please help me out with other cauliflower recipes- do you have a favorite?
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Cauliflower & Potatoes (Aloo Gobi)

  • aloo-gobi11 Head of Cauliflower-cut into small florets
  • 4 Medium Potatoes-peeled and cut into 2 inch squares
  • 2 tblsp Oil plus 2 tblsp Oil
  • 1 Medium Onion-chopped fine
  • 3 Garlic Cloves-minced
  • A two inch piece of Ginger-minced
  • 1 tsp cumin seeds or powder
  • ½ Cup Fresh Cilantro-chopped
  • Salt to taste

Preheat Oven to 350 degrees. Toss the potatoes and cauliflower, 2 tablespoon oil and salt. Place in a cookie sheet and bake till cauliflower is golden brown-about 30 minutes. The potatoes will take longer so don’t worry about them.. they will cook with the onions later. In a heavy pan, take the onions, ginger, garlic and cumin and sauté in the remaining oil. Cook till the mixture is golden brown. Once the the cauliflower and potatoes are done, place them in the onion mixture and cook till the potatoes are tender. Adjust seasoning. Take the pan off the heat and add the chopped cilantro and serve.