Wash and peel the potatoes. Cut it into cubes. Heat a little oil in a pan and shallow fry the potatoes adding a pinch of turmeric powder and salt needed until golden brown.
Wash and cut cauliflower into florets and blanch it it hot water. Refer Cauliflower rice recipe if you want to know “How to blanch cauliflowers”. After blanching, drain the water and keep it aside.
Heat 1 1/2 tbsp of oil in a pan, add jeera/cumin seeds and bay leaf. When cumin seeds sizzles, add finely chopped onions. Cook well stirring continuously till it turns light brown. Add a little salt to speed up the process. Sauteing the onions well is very important for the aloo gobi to taste delicious.
Add ginger-garlic paste and saute for a few more minutes.
Add finely chopped tomatoes.
Then add turmeric powder, chilli powder, coriander powder and garam masala powder.
Cook stirring occasionally until tomatoes turns mushy and leaves oil.
Then add the blanched cauliflower florets, shallow fried potatoes and half cup of water. Add salt needed (add less as we have already added salt while frying onions and for the potatoes).
You can adjust the consistency of the gravy as per your preference, by adding more or less water.
Cook covered on medium low heat until potatoes and cauliflowers become tender and the masala get blended well with the cauliflower and potatoes.
Garnish with coriander leaves and serve hot.
Aloo gobhi gravy/aloo gobi masala is ready to be served. It tastes good not only with roti but also with vegetable biryani, jeera rice and ghee rice.
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