Gobi Main Course Recipes

Gobi Main Course Recipes – Aloo Gobi is our favorite weekday cauliflower curry with potatoes, onions, tomatoes, and a few basic spices in just 20 minutes. Serve with warm homemade parathas or naan, and raita garnish is the perfect nutritious meal.

I love cooking aloo gobi in the Instant Pot. In just 2-3 minutes of pressure cooking, cauliflower and potatoes are beautiful and tender. Plus, there’s no need to constantly stir or keep an eye on the stove, making the recipe hassle-free.

Gobi Main Course Recipes

Gobi Main Course Recipes

We love serving aloo gobi with hot roti or parathas along with spinach dal and rice. Don’t forget to add raita or kachumber to complement the flavor and texture. I promise you will love this gluten free and vegan curry for a quick and easy weekday dinner.

Vegan Restaurant Style Aloo Gobi Recipe Vegan Richa

Aloo Gobi is a delicious vegan potato and cauliflower curry cooked with aromatic spices, pressure cooked in less than 10 minutes in an instant pot.

Calories: 130 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 5 g | Saturated fat: 1 g | Polyunsaturated fats: 1 g | Monounsaturated fats: 2 g | Trans fats: 1 g | Sodium: 652 mg | Potassium: 704 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 932 IU | Vitamin C: 59 mg | Calcium: 57 mg | Iron: 2 mg

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Author: Archana Hello! I am a techie turned recipe developer, cooking instructor and food blogger. I love food and enjoy developing simple and healthy recipes for an active lifestyle. I live in New Jersey with my husband and two sons. Home » Recipe Type » Main Courses » Vegetarian Main Courses » Cauliflower and Potato Curry (Alu Gobi Recipe)

Matar Pata Gobi Ki Sabji Recipe

Cauliflower and potatoes are flavor-absorbing vegetables (similar to zucchini), so it’s no wonder they make an amazing curry. Aloo Gobi can be traced back to Punjab (a region in North India and Pakistan), and like many Punjabi dishes, it can often be found on restaurant menus.

I know I know. There are as many versions of Alu Gobi as there are households in South Asia. You don’t need another Aloo Gobi recipe.

Not only does this recipe use a key technique that is critical to getting the most out of it, but it also contains a secret ingredient…

Gobi Main Course Recipes

Your typical Aloo Gobi consists of all the usual suspects – onions, tomatoes, ginger, garlic, green chili, spices, works.

Potato Cauliflower Curry (aloo Gobi)

If you are not familiar with the term “umami”, it is mostly referred to as the “fifth taste” after salty, sweet, sour and bitter. It’s that deep, intense flavor that’s hard to describe, but now that I’ve pointed it out, you can already feel it.

Roasting and steaming is a key method: Restaurants often deep-fry potatoes and cauliflower before adding them to a prepared curry or masala base. Here potatoes and cauliflower are pan fried/sautéed (called

). Adding water can result in tasteless, raw vegetables. Cooking vegetables in their own moisture releases their natural sugars, creating a more subtle flavor and juicy texture.

Aloo Gobi is a very flexible and versatile dish. I have tried and loved many options. Here are some ideas:

Aloo Gobi [cauliflower And Potato Curry]

Mint and cilantro chutney, cucumber raita, or plain yogurt go great with Aloo Gobi. Like most curries of a drier consistency, Alu Gobi is usually served with roti, naan, or other bread. You can also pair it with rice, serve it wrapped, make it into tacos, use it as a paratha filling, and more!

Aloo Gobi keeps well in the refrigerator in an airtight container for 3-4 days. I wouldn’t recommend freezing it, as diced potatoes lose flavor and texture once thawed.

Have you tried this recipe? If you have a moment please consider leaving a comment and a rating to tell me how it was! If you are on Instagram, please tag me so I can see your creations. I really love hearing from you! Thank you!

Gobi Main Course Recipes

Here is a cauliflower and potato curry (Aloo Gobi) prepared in the traditional Punjabi way. This vegan curry recipe is simple and authentic and requires one pot and simple ingredients.

Aloo Gobi (instant Pot And Stovetop Recipe)

Note 1: The goal is for the vegetables to cook in their own juices, adding only a little water if they start to stick to the bottom of the pot.

Note 2: If the vegetables are cooked to your liking but you still see moisture, raise the heat to medium and cook (still covered) until the moisture has evaporated.

Calories: 285 kcal, Carbohydrates: 36 g, Protein: 7 g, Fat: 15 g, Saturated fat: 2 g, Sodium: 722 mg, Potassium: 1183 mg, Fiber: 8 g, Sugar: 8 g, Vitamin A: 832 IU, vitamin C: 108 mg, calcium: 83 mg, iron: 3 mg

Dairy Free Gluten Free Indian Recipes One Pot Main Dishes Pakistani Recipes Punjabi Recipes Ramadan Recipes Vegan Vegan Main Dishes Vegetarian Vegetarian Main Dishes Learn how to cook delicious homemade Aloo Gobi – Roast Cauliflower. An easy weekday lunch or dinner recipe made with staples. Includes step-by-step instructions, cauliflower peeling tips, and smart ways to use leftover alu-gobi.

Instant Pot Aloo Gobi Sabji Recipe

Aloo Gobi is a simple and delicious semi-dry North Indian curry, sabzi or stir-fry made from potatoes and cauliflower with fresh ginger. This gluten-free, vegan and vegetarian curry can be made in less than 30 minutes and goes well with steamed rice, paratha, roti or naan.

This is one of my husband’s favorite parts. He loves it with a plate of red lentil dal, hot roti cooked straight from the pan, and some chilled mango lassi to end the meal on a sweet note.

Curry or sabzi is the perfect weekday dinner dish as it pairs well with both roti and rice. It is also a great packaging option for lunch boxes.

Gobi Main Course Recipes

The recipe I am sharing is not the authentic North Indian style Alu Gobhi. The traditional version calls for the key ingredients, i.e. cauliflower and potatoes, to be deep fried and then added to onion-tomato masala and spices. This version is quite popular in dhabs and tastes very delicious.

Aloo Gobi (no Onion No Garlic) / Cauliflower And Potato Curry

However, it’s not something we like to eat on a regular basis and we mostly prefer my version of Aloo Gobi which doesn’t require deep frying but doesn’t disappoint you in terms of aroma and taste.

Don’t forget to read the serving guidelines as they can be very helpful when planning your weekday menu at home. I also shared some ideas on how to use leftover alu-gobi.

Potatoes and cauliflower. When it comes to Alu Gobhi, there is a constant struggle or dispute between the amount of potatoes and cauliflower used.

You can add both ingredients in equal amounts or choose the one you like best. In any case, this will not affect the final result.

Air Fryer Masala Gobi,masala Gobi .air Fryer Gobi,air Fryer Masala Gobi

I choose a ratio of 2:1. 2 cups cauliflower for every cup of boiled potatoes. I use pre-cooked or boiled potatoes, peeled and diced.

Since I’m preparing meals for the week, I always have boiled potatoes in the fridge. I use the Instant Pot to bulk cook potatoes and then refrigerate. This is easy to achieve using a pressure cooker or pot on the stove.

Cauliflower requires preparation before cooking. While this is an optional step, I highly recommend following this process (see cauliflower peeling tips below).

Gobi Main Course Recipes

Onion-tomato-ginger. For this recipe, I chopped both onions and tomatoes. If desired, they can be finely chopped.

Aloo Gobi Matar [spiced Potato Cauliflower Peas]

Ginger is simply coarsely crushed in a mortar and pestle. The taste and aroma of ginger plays an important role in this recipe. If you want to reduce the taste, reduce the amount by half. (read the notes on the recipe card below for more details)

Instead of mincing the ginger, you can cut it into julienne. However, some do not prefer to bite off a piece of ginger while enjoying a curry.

Spices – Basic Indian spices such as red chili (substitute paprika or cayenne for a spicy flavor), turmeric, garam masala (or curry powder).

Cauliflower, like most cruciferous vegetables, is prone to tiny worms that are sometimes invisible to the naked eye.

Gobi Masala (cauliflower Curry)

Once the florets are blanched and drained, it is ready to be cooked. This step can be done a day early to save time. You can dry the florets and freeze them for use within a week.

Blanching cauliflower. Soak cauliflower in hot water, cover and set aside. Drain, pat dry and set aside. (Steps 1 and 2)

Now add boiled and diced potatoes. Add salt to taste and garam masala powder (steps 12-14).

Gobi Main Course Recipes

Paneer – you can add diced paneer (lightly fried in a pan). If using paneer, add it at the very end so that it does not break or crumble.

Bilquees’s Gobi Gosht (mutton With Cauliflower)

Chickpeas. You can add some protein in the form of boiled chickpeas to the roast.

Aloo Gobhi pairs well with Indian breads such as roti, naan, kulcha, plain paratha and methi heat (in winter).

We also love it with a simple brown lentil curry and

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