Date Published: July 21st, 2024 | Last Updated: July 21st, 2024
Author: Abby |Category: mains, healthy, low-cal, vegetarian
Serves: 4 (as a main) | Prep time: 20 mins | Cook time: 45 mins
If you're unfamiliar with aloo gobi, it's a vegetarian Indian dish that is made up of cauliflower, potatoes, and onions, all cooked in a mixture of fragrant spices. This masala version is a saucy version of the traditional aloo gobi dish. Not only is it a great dish, but it's also healthy and relatively low calories for something so flavourful. Although I do prefer the masala version because I like a good saucy curry, but if you prefer the OG aloo gobi without sauce, try the original recipe here.
Aloo Gobi Masala (left) vs Regular Aloo Gobi (right)
This recipe is originally from: https://www.indianhealthyrecipes.com/aloo-gobi-recipe/ but with a few tweaks.
A Quick Note on Chilli Powder
This recipe uses Kashmiri chilli powder, which is an Indian chilli powder variety that's not too spicy and it is what gives the dish its orangey/red colour. It can be a bit hard to find unless you've got an Indian grocer near you, but if you can't find it, a good substitute is gochugaru, which is a Korean chilli powder. Do NOT substitute with cayenne pepper which is a MUCH spicier chilli powder. If you absolutely can't find Kashmiri chilli powder nor gochugaru, then you can substitute with 1 part cayenne powder: 3 parts paprika.
Anyways, without further ado, here's the recipe! If you have any comments or suggestions, I'd love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!
Happy cooking!
Ingredients you'll need:
- 1 large cauliflower head, cut into 1.5 inch florets
- 2 medium (500g) Yukon gold potatoes, peeled and diced to 1 inch cubes
- 1/2 tsp + 1/2 tsp garam masala
- Spice mix:
- 1/2 tsp kashmiri chili powder
- 1.5 tsp garam masala
- 1.5 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp cumin seeds
- 3 green cardamoms
- 1/2 Tbsp ginger, grated
- 1/2 Tbsp garlic, finely minced
- 1 large onion, finely diced
- 1.25 cups (265g) tomato purée (or purée 3 medium-sized tomatoes in a blender)
- 1/2 cup water
- 1/2 cup cashew cream (or blend 20 cashews + 1/3 cup water using a high speed blender until smooth)
- Salt to taste
- 1 Tbsp dried fenugreek leaves
- Serve with your choice of carb (ie. naan, roti, rice...etc.)
Directions:
Preheat the oven to 220C/450F.
Prepare two lined baking trays. Place the diced cauliflower onto one tray and the diced potatoes on the other. Add a small drizzle of oil, 1/2 tsp of garam masala, and a pinch of salt to each tray. Use your hands and massage the spices and oil into the potatoes and cauliflower respectively. Bake in the preheated oven with the potatoes on the lower rack and the cauliflower in the middle rack. Bake for 20 minutes until both the potatoes and cauliflower are fully cooked - you want them to be fork-tender, but want the cauliflower to still have a bit of crunch.
Be careful not to overcook them or they'll be too soft. Once they're done, remove them from the oven and set aside until ready to be used.
While the potatoes and cauliflower are baking, make your spice mix by mixing chilli powder, garam masala, coriander powder, turmeric powder, and cumin powder in a bowl. Set aside.
Make the sauce/gravy: In a pan on MED heat, add a drizzle of oil and add in the cumin seeds and cardamoms. When they start to sizzle, add in the ginger and minced garlic and continue to cook for another 30 seconds, or until fragrant.
Next, add in the diced onions and continue to sauté until the onion is translucent and softened. Add in the tomato purée and spice mix (from step 3) and mix everything together. Sauté for 2-3 minutes until the spices turn fragrant.
20 cashews + 1/3 cup water
Blend on high until smooth
Finished cashew cream
Make the cashew cream if you haven't already by blending 20 cashew nuts with 1/3 cup of water. Add in 1/2 cup water, cashew cream, and a big pinch of salt.
Simmer sauce until thickened
Bring the sauce to a boil, then reduce the heat to LOW. Let the sauce simmer for 8-10 minutes or until thickened.
Add in the baked potato, baked cauliflower (from step 2), and crush the fenugreek leaves into the pan. Stir it around and let it simmer for another 2-3 minutes. Taste again and adjust salt if needed. Done! Serve with your choice of carb (ie. naan, roti, rice...etc.).
Aloo Gobi Masala (left) vs Regular Aloo Gobi (right)
Summarized Recipe:
Aloo Gobi Masala (Saucy Curried Cauliflower & Potatoes)
Date Published: July 21st, 2024 | Last Updated: July 21st, 2024
Author: Abby |Category: mains, healthy, low-cal, vegetarian
Serves: 4 (as a main) | Prep time: 20 mins | Cook time: 45 mins
Ingredients:
- 1 large cauliflower head, cut into 1.5 inch florets
- 2 medium (500g) Yukon gold potatoes, peeled and diced to 1 inch cubes
- 1/2 tsp + 1/2 tsp garam masala
- Spice mix:
- 1/2 tsp kashmiri chili powder
- 1.5 tsp garam masala
- 1.5 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp cumin seeds
- 3 green cardamoms
- 1/2 Tbsp ginger, grated
- 1/2 Tbsp garlic, finely minced
- 1 large onion, finely diced
- 1.25 cups (265g) tomato purée (or purée 3 medium-sized tomatoes in a blender)
- 1/2 cup water
- 1/2 cup cashew cream (or blend 20 cashews + 1/3 cup water using a high speed blender until smooth)
- Salt to taste
- 1 Tbsp dried fenugreek leaves
- Serve with your choice of carb (ie. naan, roti, rice...etc.)
Directions:
- Preheat the oven to 220C/450F.
- Prepare two lined baking trays. Place the diced cauliflower onto one tray and the diced potatoes on the other. Add a small drizzle of oil, 1/2 tsp of garam masala, and a pinch of salt to each tray. Use your hands and massage the spices and oil into the potatoes and cauliflower respectively. Bake in the preheated oven with the potatoes on the lower rack and the cauliflower in the middle rack. Bake for 20 minutes until both the potatoes and cauliflower are fully cooked - you want them to be fork-tender, but want the cauliflower to still have a bit of crunch.
- Be careful not to overcook them or they'll be too soft. Once they're done, remove them from the oven and set aside until ready to be used.
- While the potatoes and cauliflower are baking, make your spice mix by mixing chilli powder, garam masala, coriander powder, turmeric powder, and cumin powder in a bowl. Set aside.
- Make the sauce/gravy: In a pan on MED heat, add a drizzle of oil and add in the cumin seeds and cardamoms. When they start to sizzle, add in the ginger and minced garlic and continue to cook for another 30 seconds, or until fragrant.
- Next, add in the diced onions and continue to sauté until the onion is translucent and softened.
- Add in the tomato purée and spice mix (from step 3) and mix everything together. Sauté for 2-3 minutes until the spices turn fragrant.
- Add in 1/2 cup water, cashew cream, and a big pinch of salt. Bring the sauce to a boil, then reduce the heat to LOW. Let the sauce simmer for 8-10 minutes or until thickened.
- Add in the baked potato, baked cauliflower (from step 2), and crush the fenugreek leaves into the pan. Stir it around and let it simmer for another 2-3 minutes. Taste again and adjust salt if needed. Done! Serve with your choice of carb (ie. naan, roti, rice...etc.).
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