ALOO GOBI | Indian style potatoes and cauliflower in a creamy sauce
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- Опубліковано 16 вер 2020
- 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
#indianfood #aloogobi #quickdinners
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I'm Indian and I think you are close enough. Indian food in general is much more adaptable. Loved the way you did the explanation.
pristley awesome thanks so much for checking the video out and taking the time to comment. I love this style of food, I’m so stoked to have an Indian persons approval!
THAT IS NOT ALOO GOBI MY GRANDMA MADE ME AS A BABY! 🍼
But bruh, in aloo gobi, aloo is the Hindi word for potatoes and gobi is the Hindi word for cabbage, not cauliflower
@@doomguy2.0 bro. Gobi is cauliflower tho. What are you talking about?
@@doomguy2.0 you really Indian?
Doesn't have a lid for his pot, uses tinfoil for the win. Uses red onion because hey, that's what he has. Love this guy's style and approach. Cooking is about improvising, and trying things out. Thumbs up from me. You have a new subscriber.
Thanks Matt! Appreciate you being here.
Red onion is actually the predominantly used onion in India.
@@Cotton_Eye_Joe. really?
@@donttouchthisatall yes
This recipe was freaking amazing. Your take on a classic Indian dish and presentation was fascinating. Looking forward to more
Just made this for the first time, took me WAY longer than 30 minutes cuz I’m super slow lol, turned out delicious. Went for the spicy version and YOWZA but it’s super good. All of your recipes are dope and I’m so glad Adam Ragusa mentioned you in a video!!
Yay! One of my favorite recipes! Thanks!
Mine too. I'm glad you like it !
Just made this tonight. So delicious and easy to make. Thanks so much for the recipe!
great to hear. i'm glad you liked it!
I eat and I make a lot of Indian/Asian food and this recipe was amazing! Great job Brian 👏🏻👏🏻👏🏻…superb
We have made this twice now and I’m sure it’s going to be a regular in our house from now on. Such a great dish!
I made this tonight and it was delicious, the recipe is solid. I really like the way you explained seasoning - really had an "aha" moment! "three degrees before salty " lol How do you not have a million subscribers yet I dont know! But they be comin i'm sure! fantastic channel!!
Thanks Heather! I loved this vid. No one watched. Glad you put it to the test!
he will have a million subs soon :)
Looks delicious ill have to try this one out
Love how not all your ingredients and kitchen tools are perfect. Makes it feel attainable for me to make this!
Made it. Ate it. LOVED it!
Excellent news! Thanks for giving it a try! This one is a classic in my house.
Have enjoyed watching this guy & the way he has prepared everything, will try this out. X
Looks absolutely delish
thanks, Janet!
Nice version, please keep it up!
Omg this sounds so good!! 🙂🙂🙂
Love this vegetarian option for my rotation. I'll definitely try it. And the "fluff me" line was hilarious. :)
Had many variation of this from different regions of Indian. I even had this on a boat in the Indian Ocean. This one knock it out of the park. Thank you for sharing this recipe. 😀
Awesome thanks!
omg this my fav 🥳🥳🥳🥳🥳 always order it
This is an awesome recipe and you got it right!!! You are truly versatile. In Indian cooking onions (chopped or purée )are always sautéed in oil before veggies are added. But you still got the same end result.
Some hard cooked onion is a must!
Dude so true about the potato peeler. I have one of those and i hate it too! That looks exactly like the aloo Gobi i make! I love watching your videos. Keep making them bruh! 🤙
This is considered boring everyday food in India, but you did it in a very delicious way.
love indian and all in on this recipee
Thanks very much
Looks like a crazy good vegan meal. This is why I love Indian food. No meat needed
Great recipe. One of my fav quick Indian meals is chana masala (chickpea curry), I’m inspired to amp up the sauce like you did with this one.
Grumpysnacks chana is a staple here as well. Beans and rice are hard to beat. Thanks a lot for watching another vid.
Love a chickpea curry!
Omg this recipe looks awesome! Family dinner next week.
Thanks Frank. Good luck wit it
Made this because I've never eaten Indian food before. It was delicious, definitely will be making this regularly
You’re really getting into the catalogue and I LOVE IT!! Glad you like this one. It’s on regular rotation in my house.
This recipe is FIRE (literally, imma cut down the amount of peppers next time) and has been newly added into my rotation for Meatless Mondays. One note: both the listed recipe and voice over state 3/4 pounds potatoes - Brian slices & dices 4 medium/bakers and ends up with about a quart of diced taters... so I assumed this was a typo/voice-o and used 3 bakers which amounted to a quart of large dice taters. SOOOO YUMOLA
Old video but u really are right about the salt. It takes a lot for something to become overbearingly salty. Salt is what brings it all together.
just made it. tasty as hell man.
Chef I like your Halloweenish severed head references about your cauliflower and I totally feel ya on chunky tomato barf. If you do a Halloween episode please make it with cauliflower. Solid looking dish.
So sweet of you....it's perfect 👍 take it from an Indian
Oh thats awesome, thanks for the endorsement! that means alot!
This looks damn good!!! More (almost) vegan stuff please 🙏
Made it, was awesome - left out the rice and added a few more potato chunks - how can you lose a pot lid?
Dude. Thai food is killer. Drunken noodles are off the chain. This spice profile makes a whole lot of sense. Damn I'm hungry.
Joseph Putnam thanks for watching!
Alooooooooo familijo!!!
give zarda rice a try.....my neighbour brings it round every special occasion its a sweet rice and its the most phenomenal taste.....
Glad I had finished my lunch tacos before you threw "Fluff Me" on the screen >< >< BTW will def give this dish a try out - looks divine!
Thanks for watching. Glad you thought that was funny. I laughed when I just rewatched it haha
Bloom the spices while the veggies cook. You have another small pan to wash, but worth the extra flavor.
This is also a great meal prep item. Roast veggies with salt and pep. Stick in the freezer. Sauce it up mid-week.
👍🏻 Do you have a go-to spice blend for this type of dish that you would recommend? Or any tweaks?
@@BrianLagerstrom Love that you as a creator enjoy collaborating with your community. Keep that up, arguably more important than the content while you can scale it early on in this journey.
To your question, it depends on how far you want to take it. Pantry staples like whole cumin seeds, cloves, etc fried in ghee/butter can make a huge difference. But roasting/caramelizing the veggies or cheating and using some sort of veggie/chicken stock is probably the biggest flavor booster here. Finish with fresh cilantro or mint, add side of full fat yogurt, drizzle some fresh lemon, and you've got a wonderful array of flavors, textures, and temperatures!
Anuj Bhatia honestly this is super solid. Thanks so much for taking the time to share. I love the spirit of Indian cookery, it’s so vibrant and sharp.
Weeds & Sardines absolutely agree. Ping me anytime if you want to run ideas on recipes.
Muito bom
My partner is vegetarian and I was looking for an inspirational recipe for an Indian dish to try. This is it! It's going to be on the menu next week!
Hope you like it!
I made this last night and it was delicious! Tasted just like Indian carry-out to me. I substituted coconut milk for heavy cream and a dash of cayenne instead of chili flakes. I used one jalapeno pepper and it was plenty hot. It actually tasted better the next day! Really tasty.
That’s great! I love making it with coconut as well.
When you use this much Indian spice, especially turmeric, you should put some crushed black pepper with it. This will help you digest all these species better
Loved the flavour and texture! Mine ended up being a bit too spicy - used only one jalapeno pepper but I think my scale may have trouble measuring small quantities accurately (3g of chili flake) so may have ended up with too much.
Sorry to hear that! Spicy is a hard one to dial
@@BrianLagerstrom Yep - I'll give it another try and see if I can find the sweet spot. May also be time for a new scale :S
I made this last night and liked it. I made a couple small changes though:
Frozen green beans - Just like frozen peas, these have great flavor and texture, plus zero prep. I just dumped in a whole 16 oz. bag of cut green beans.
Less curry - I was weighing this out and stopped at about 10g. Still plenty.
No turmeric - Even with only the turmeric in the curry powder, I still got that weird, unpleasant numbing effect. There's loads of other flavors going around without adding extra turmeric.
Use lower heat - I found my enameled dutch oven would scorch the ingredients if I left it on anything higher than medium. Maybe Brian used a higher setting since he was on a plug-in burner, but on my induction range, medium was fine and a lot more managable.
Plain rice - I was too lazy to make the pilaf so I just threw some plain brown rice in the rice cooker. The vegetable mixture packs a lot of punch so it's still a great dish. I didn't feel like I was missing out.
Overall this was a great vegan recipe (I used coconut milk) and it was very filling from the fat without feeling too heavy.
Brian, Loving your channel! Very interested in this recipe. Could you show, as you usually do, the conversions from grams to teaspoons, tablespoons etc?
So I made this tonight, and it came out as 2 tsp turmeric, 2 tsp cumin, 2 tbs curry powder, 1 tsp garam masala, 1/2 tsp chili flake, 1 heaped tbs tomato paste, 1.5 cups water/stock, 1 heaped tbs sugar, and I used a 15 ounce can of tomato sauce for the tomato puree.
@@Wormhero Thank you!
I'm Indian and dude trust me, those wall tiles are really similar to what I have in my kitchen. Absolutely spot on.
Just kidding, loved the video.
Awesome! Thank you! A few Indian people have complimented this video. That makes me feel 10000000%
Going to make this tonight for dinner. My son is a vegetarian (not by choice) and I'm always looking for vegetarian recipes that taste good. Plus, I already have most of the ingredients. Let you know how it turns out.
Good! Yeah let me know
next time you might start with a tadka but overall i loved your take on this staple.
Thanks for watching!
Whenever I do a Curry I roast the curry before using it. Just a small pan, heat it up and roast the curry dry. It’s done quickly and the pan is easy to clean.
I like how you don't edit out small "whoopsies" like that piece of califlower hopping out the pot while stirring, no biggie, just toss that sucker back in. Small stuff like that makes everything more approachable for a total newbie. Many YT cooking channels present everything to be 100% neat and tidy all the time; makes it feel a littel "off"; hard to describe.
super dope- i am such an old guy.
Welcome old mike.
@@BrianLagerstrom one of my faves
I've grown up eating Aloo Gobi, but your take is just amazing. I just wanna taste that. Oh.. and what's with that Jalapeño?? Use green chilli Brah....
Isn’t a jalapeño a green Chile?
@@BrianLagerstrom Take a bite out of both, you'll know. (I'm talking about the thin green chillies.)
Use Gold potatoes, peel thoroughly, melt in your mouth tender!
While the method used was quite different from what I do, the result looked pretty interesting to the point that I might try your method myself some time. I love experimenting with food, and while it doesn't always turn out good, it can give some very interesting results.
I was only worried about the beans being undercooked, there didn't seem to be enough time for it to cook properly.
Also, you might want to keep the camera slightly farther (and maybe use a narrower angle lens to compensate). At this range, it causes your nose to bulge up and gives a weird shape to your face.
comment number 2....do you know how much you've cost me for groceries? shame on you! 🙂 As I said, even though i taught it for many years, there VERY few of your videos i can get through without saying, "yeah, that looks great, never thought of that", and the next day go buy the ingredients and make it.... Thanks Brian. you're still the best and most informative. BTW...Love the induction. I used it often.
That's really close enough to be considered authentic. In my opinion Indian food is a state of mind. We make it much simpler, by using a pressure cooker. Just saute the veggies a little bit, add water and pressure cook for 10 mins lol. I just wanna know what's in "curry powder"
🙏🙏🙏
What's in "curry powder" is going to vary a bit because there's more than one brand putting it out but basically it's just a spice mix that contains turmeric, cumin, coriander, fenugreek, ginger, cardamom, maybe black or red pepper, sometimes cinnamon. It was concocted by the English during the time they were colonializing India as a shortcut to make "Indian" food at home without having to learn the details of how Indian cooks actually use spices. It's pretty good. but just like Brian does in the video, it will have to be augmented with additional spices to get anywhere near authentic Indian flavors, it is not sufficient on its own.
I think it’d be cool if you did a version of (insert meat) tikka masala. Possibly in a slow cooker? Idk how to cook it but it sounds like it’s simmered for a long time
Yeah that’s a good calll!
@@BrianLagerstrom Thanks!!! I’d like to mention your techniques for managing bread dough have helped me perfect my oven rise. I am so thankful!!
I am Indian Meghalaya very good
Thanks! I’m glad!
God dangit B-Man. Miss you dearly
Joe! Miss you too dude! Thanks for the comment. How have you been? What are you up to now?
"3 or 4 cloves"
me - "so close to half a garlic bulb"
After slicing stuff like possibly damaged green beans, soak them in water until you cook them...it restores their freshness..or at least crispness..
I cheated and just used rotel instead of tomato purée and jalapeños. Worked out well. Also subbed the cauliflower for chickpeas.
Hey, Bri My Guy: As a newly registered heart failure recipient, I’d be nice if you made a coupla low salt dishes. Since I started this “new journey” in my life, I’ve found seasoning doesn’t have to be salty as hell. I dig the channel. Keep the ideas coming. I dare ya!
Quick question: is "Curry powder" really the 'standard' spice mix you get at every groceries store?
It is, although every spice company has a different blend. I started making my own curry powder, simply because there is an absolutely phenomenal spice shop basically within spitting distance that I love going to.
2:11 i would suggest Serranos over Jalapeños because the taste of serrano is much closer to the chillies we get in India
I like to give the potato and cauliflower a more roasted colour.
How does one lose a lid?
Where do you buy your white bowl?
Hope is not made in china
Dont they have basmati rice over there ?
The way you added potatoes cauliflowers and onions one after another, that alone would offend my whole lineage of ancestors 😂. Looks tasty though and keep up the good work.
Thanks for watching! I hope Indian people don’t think I’m a loser! Haha
No you're fine. Keep exploring the spices.
about ten years ago i gave up using salt on and in everything, everything has salt, i don't feel its needed, and at all my dinner parties never had a complaint, sure if the guest want to add salt go ahead. But I liked your Gobi
priyas book indian-ish published before this.
2:10 "They (Indians) like it spicy."
It depends. India is a HUGE country. In the south - yes, they like it REALLY spicy. In the north though - not so much.
They also don't really like rice in the north. They eat most of their dishes with some form of bread (like Chapati) instead. Also, curry powder is British, not Indian.
Thanks for the insight. Totally understand India is not a monolith
thats a real healthy dish, as an indian myself, This dish is not for me, Its more for health conscious people
8:34 - Isn't there butter in the rice, so it's not totally vegan.
My middle name is Chillie...
This is happening tonight.
Nice! Can’t wait for pics.
Are you sure that is a potato peeler? It looks very much like a tool used to strip kernels from a cob of corn.
If you top and tail the potatoes first, they will be much easier to peel. ✊🏻
I really appreciate your opening disclosure stating that this recipe is a combination of Aloo Gobi + Tikka masala. I feel that if you changed your title to Aloo Gobi -ish, it would be a respectful nod to authentic Indian culture, cuisine and tradition.
9:03 The chefs in the kitchen I work at don't season their food enough for my palate. I think people are afraid to season their food with enough salt!
I too worked in a restaurant for many years. I have a suspicion that your pint and quart containers were stolen from work, much like my own.
Oh yeah. thanks for watching.
Throw some whole spices in your rice next time. It’ll amp up your pilaf (pulao). I use whole clove and cinnamon.
Ok Ok that sounds pretty dope. I have been adding bay lately nd really enjoying that.
Looks pretty dope and probably tastes good, but I can already tell it is unmatched to my mom’s aloo gobi. (Sorry!)
give me that recipe!
Thank you for saying "sauce pan" and not "saucep'n"!
Awwww That other half of cauliflower is destined for the trash. 😂
I hope you've gotten a new peeler by now
Thankfully yea
BTW you should always soak your cauliflower in hot water to draw out the worms and bugs living inside, this happens everywhere so don't think that your cauliflower is safe! It is not that bad if you skip but you will eat some bugs lol.
Extra protein!
Cleaning the grater with your knife... You must hate that knife
What is a peeloff??? Do you mean pulao?
@8:25 "never as pee(pea) flavored as you can find at the grocery store" lol
@8:40 "...and keep it totally vegan" bit late since you already added chicken stock.
Thanks for calling me out.
I really don't get how you say it's a half hour to make and then, like, one of the steps is more than half that. Guarantee this takes at least an hour to prepare. It's a half hour of just mise en place. Is it like the opposite of the Star Trek meme where engineers say that things will take twice as long as they do so that they can seem impressive? Do you tell people it will take half as long as it actually will so you can seem impressive?
Aloo-potato
Gobi- cauliflower
I mean, there is no real recipe
I think there is no 'indian' taste to something as common as aalu Gobi.. Punjabis will have different aalu Gobi than a bihari guy
Lose the tomato. Steam the potatoes and cauliflower with spices, covered, until veggies are tender crisp. There's enough water in the veggies to dry steam them. Should be a dry mixture but with enough moisture so they don't scorch.
This dish is something I hate as an Indian. Maybe good for people who are trying first time but it’s so boring for an Indian. I’m sure yours is authentic enough but I have had too much of it that I’m bored.
Made this tonight. It was a big hit in our house! Thank you so much for doing what you do. Great food, great presentation, and entertaining!