How To make Spicy Stewed Cauliflower & Potatoes
1/4 c Vegetable oil
1 md Onion, chopped
2 lg Potatoes, cubed
1 ts Cayenne
1/4 c Lemon juice
1 ts Salt
1/4 ts Turmeric
1 md Cauliflower, cut into floret
1 ea Green chili, seeded, sliced
1 ea Dry red chili, seeded, crush
Heat oil in large pot over medium low heat. Add onion & cook till it turns brown, stirring occasionally. Stir in potatoes & cook till they begin to brown. Stir frequently. Add cayenne, lemon, salt & turmeric. Cook for 2 to 3 minutes. Add cauliflower & chilies & stir well. Add about 1/4 c water. Continue to cook till the vegetables are tender, adding more water if necessary. Adapted from Ismail Merchant, "Indian Cuisine"
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Aloo Gobi Tikka Masala (Spicy Cauliflower Potato)Video Recipe | Bhavna's Kitchen
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Savory, bold and spicy, this Cauliflower Potato Tikka Masala is a flavor-packed recipe that your whole family will love. To make Vegan Tikka Masala non dairy yogurt can be used. Leftover Cauliflower tikka can be used to make wraps, tacos and more.
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Spanish Garlic Cauliflower | Irresistibly Good & Easy to Make
EPISODE 596 - How to Make Spanish Garlic Cauliflower | Coliflor al Ajo y Pimenton Recipe
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Tasty Aloo Gobi Recipe | Homestyle Cauliflower and Potato Fry | Cookd
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Aloo Gobi is a classic Indian #VegetarianStarterRecipe. #AlooGobi is cooked with fragrant spices and a simple one-pot recipe that can be made in just under 30 minutes. Try out this #EasyAlooGobi and serve it hot with Roti/Chapati. Do try this #CauliflowerAndPotatoFry recipe and share your feedback in the comments section.
Aloo Gobi Recipe:
Potato (diced) - 1 Cup
Cauliflower Florets - 1 Cup
Onion (finely chopped) - 1 no
Tomato (finely chopped) - 2 nos
Garlic (finely chopped) - 5 Cloves
Green Chilli (finely chopped) - 1 no
Oil - 2 tbsp
Cumin Seeds - ½ tsp
Fennel Seeds - ¼ tsp
Turmeric Powder - ¼ tsp
Red Chilli Powder - ½ tsp
Coriander Powder - ½ tsp
Garam Masala Powder - ½ tsp
Salt - ¾ tsp
Water - 1 ¾ Cups
Coriander Leaves - 1 tbsp
Cooking Instructions:
1. Heat oil in a Kadai, add cumin seeds, fennel seeds and let it splutter.
2. Add onion, garlic, green chilli and saute till it turns golden brown.
3. Add tomatoes, turmeric powder, red chilli powder, coriander powder, salt, saute till the tomatoes are mushy and the masalas are cooked.
4. Add potato, cauliflower florets and mix well.
5. Add 1 ¾ Cups of water cover and cook for 10 mins.
6. Open the lid, add garam masala powder, mix well and simmer for 2 mins.
7. Add the coriander leaves, mix and remove from the heat.
8. Serve hot with Chapati/roti.
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QUICK & EASY CAULIFLOWER CHICKPEA CURRY (VEGAN) | Aloo Gobi Chana Masala
Cauliflower Chickpea Masala - Delicious Cauliflower Recipe - Aloo Gobi Chana Masala
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Ingredients Required For Making Cauliflower Chickpea Recipe - Serves 6 to 7
* 1 small cauliflower cut into small florets
* 2 medium to large potatoes cut in the same size like cauliflower
* 1 can(15.5 oz/439 gm) chickpeas (garbanzo beans)
* 1 large or 2 medium onions
* 2 teaspoons finely grated ginger
* 2 teaspoons finely grated garlic (I used 4 large garlic cloves)
* 1 teaspoon salt or to taste
* 1 teaspoon sugar (optional)
* 1 large tomato
* 1/4 th cup frozen green peas
* chopped coriander leaves(cilantro) for garnish
* 1 teaspoon garam masala powder. Make your own garam masala powder at home -
* 1 teaspoon dried fenugreek leaves (kasoori methi)
* 1 teaspoon cumin seeds
* half teaspoon black mustard seeds (optional)
* 2 green cardamoms
* 1 & 1/2 inch cinnamon stick
* 1 dried bay leaf
* 1 dry red chilli (optional)
* 3 tablespoons oil or according to your preference
For the spice paste -
* 2 teaspoons Kashmiri red chilli powder. Please use very less if you are new to using this chilli powder. Though Kashmiri red chilli powder is mild in terms of heat level but it can still be very overwhelming for some people who are not that accustomed to chilli heat. You can always do a taste test at the end and add some more.
* 1/2 teaspoon turmeric powder
* 2 teaspoons ground coriander (dhania powder)
* 4 to 5 tablespoons water
For boiling cauliflower and potatoes -
* 1/2 teaspoon turmeric powder
* 1 teaspoon salt
*** Points To Note-
* Please do not chop the veggies too large
* Take out the cauliflower and potatoes from boiling water as soon as they start to get little tender.
* the cooking time may vary
* heat the oil well first on medium high heat, lower heat to low before adding whole spices. Please remember that it is always favorable to allow the seeds to splutter but please do no wait for long if they are not spluttering, you do not want the seeds to turn too dark and burn because that will ruin your dish.
* You can even use dry chickpeas. Soak about a cup of dry chickpeas in water and a teaspoon of salt overnight. The next day either cook in pot or in a pressure cooker for 25 minutes (it will take much longer when cooking in a pot). Please discard the salty water before cooking and add fresh water.
* the gravy thickens up on cooling as potatoes are there and the chickpeas soak up some of that gravy.
Serve this as side with rice/roti
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How I Make Aloo Gobi (Potatoes And Cauliflower)
How I Make Aloo Gobi (Potatoes And Cauliflower)
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ALOO GOBI | Indian style potatoes and cauliflower in a creamy sauce
Making Indian food at home doesn't have to be intimidating or time consuming. This Indian-inspired Aloo Gobi recipe blends the spiced veggies of Aloo Gobi with the rich sauciness of a Tikka Masala. Plus it's inexpensive, gluten free, vegetarian, and easy to make into vegan for my people with food sensitivities. Put an egg on it and get ready to have a new weeknight fav in your arsenal.
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For this recipe you will need
1/2 HEAD CAULIFLOWER
3/4 LB POTATO
12 oz LB GREEN BEANS
1 C. (Roughly)FROZEN PEAS
1 YELLOW ONION
4 CLOVES GARLIC
1 JALAPENO
3-4 INCHES GINGER
6g TURMERIC
6g GROUND CUMIN
15g CURRY POWDER
3g GARAM MASALA
3g CHILE FLAKE
20g TOMATO PASTE
350g WATER OR STOCK
350g PUREED TOMATOES (I use tomato passata)
20-30g SUGAR (to taste)
2-3 TBPS COCONUT OIL
1/4C. to 1/2C. Heavy Cream or COCONUT MILK
SALT TO TASTE!!
Think hard about topping with fried eggs
1. Dice cauli and potato into large dice
2. Chop down onion into medium dice, mince the garlic, microplane or grate the ginger, small dice the jalapeno
3. Cut green beans into 1.5 long pcs
4. Heat coconut oil in large dutch oven over high heat, add in potatoes and a pinch of salt, saute 3 mins
5. Add in cauli/onions and saute with potoes 5-6 minutes, scraping bottom with wooden spoon to release any browned potato starch
6. Add in Ginger, Jalapeno and garlic, and the spices and fry with veggies for 1-2 minutes.
7. Add tomato paste, stir to coat vegtables, then the water or stock and tomato puree
8. Bring to simmer, add green beans and make sure vegetables are submerged as best as you can and cook covered 15-18 minutes or until the potatoes and cauli are just getting tender.
9. Stir in peas and cream or coco milk and sugar, season to taste with salt
For the PILAF
200g RICE ( I used Medium grain calrose)
400g WATER
7g SALT
3 TBPS BUTTER
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