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Aloo Gobi-Aloo Gobi recipe-Aloo Gobi masala

by 44 Comments

Aloo Gobhi is a very popular and delicious Punjabi dish prepared with potatoes and cauliflower. It goes well with all Indian Breads and even vegetable pulao, peas pulao, ghee rice etc. There can be hardly anyone who does not love aloo gobhi gravy. Today we will learn how to make aloo gobi gravy (potato cauliflower gravy) following this easy recipe.

Aloo Gobi-Aloo Gobi Masala

Aloo Gobi Masala


Aloo Gobi Masala

 Prep Time : 15 mins

 Cook Time : 30 mins 
 Serves: 2-3
 Recipe Category: Side Dish-Cauliflower
 Recipe Cuisine: North Indian
 Author:

   Ingredients needed

   Cauliflower – 250 grams
   Potatoes – 3 medium size
   Onion –  3/4 cup finely chopped (or 1 big)
   Ginger-garlic paste -1 tsp
   Tomato – 1 cup finely chopped
   Salt needed

   Spice Powder

   Turmeric powder – 1/4 tsp
   Chilli powder -1 tsp
   Coriander powder -2 tsp
   Garam masala powder – 3/4 tsp

   For the seasoning

   Oil – 2 tbsp
   Cumin seeds/jeera – 3/4 tsp
   Bay leaf – 1

Preparation


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.

aloo gobi masala-How to make aloo gobi masala
Method


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.

Note – You may add a tbsp of beaten curd or cream after the tomatoes get cooked well. Turn the heat to low when adding curd or cream. Mix it immediately or it might curdle. This gives richness to the gravy. It is optional.

Check more than 100 Veg side dish for chapati

More Potato recipes you might like

Aloo Paratha

Aloo Palak

Aloo matar

Meet you all again with more interesting recipes and tips , till then it is bye from Padhu of Padhuskitchen.

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Reader Interactions

Comments

  24. Bharathy

    Lovely curry you have here Padhu :)…I remember visiting your place long back..:)..haven't come here for a long time..
    Loving your homely space, Padhu 🙂

    And again since you live in India, do you like to be a part of Arusuvai?the chain linking bloggers which had started from Chennai?..the details are in my blog..

    Reply

  40. JKK

    I am 60 years young…been cooking a few basic food items (south indian) since i was 16. Like cooking and can cook naturally to some extent. But now i am on visit in Holland, visiting my pregnant daughter and cooking dishes recommended by my wife from India (remote) and padhu's kitchen is very handy and believe it or not i could make a lot of items very tastily and i am cooking them for the first time. Thanks to Padhu's kitchen and www. / internet.

    Reply

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