Time 35m Yield 4 Number Of Ingredients 8 Steps:

Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Time 55m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:

Boil the potatoes in their skins and allow to cool. Peel the potatoes and cut them into 2 inch squares. Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking. Cut into small florets. Heat the oil over medium heat in a wide frypan. Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies. Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes. Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes. Add the potatoes, dried spices and salt. Stir gently until all the ingredients are mixed thoroughly. Cover the pan and cook til the potatoes are heated through-6-8 minutes. Stir in the coriander leaves and remove from the heat.

More about “aloo gobi masala cauliflower and potato curry recipes”

Yield 6 Servings Number Of Ingredients 14 Steps:

  1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
  2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
  3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
  4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.