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Aloo Gobi Masala Recipe

Santosh Allada
Aloo Gobi Masala is a flavorful and popular North Indian dish made with potatoes (aloo) and cauliflower (gobi) cooked in a rich, spicy, tangy, and aromatic tomato-based sauce. It pairs well with fragrant basmati rice or Indian bread, the tantalizing taste experience will leave you craving for more.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Curry, Main Course, Side Dish
Cuisine Indian, North Indian
Servings 4 people

Ingredients
  

  • 1 cup Cauliflower cut into medium size florets
  • 1 cup Potato cut into medium cubes or wedges
  • 1/4 cup Oil
  • 1/2 tsp Cumin
  • 1 medium Onion finely chopped
  • 1 large Tomato
  • 1 inch Ginger
  • 5-6 cloves Garlic

Spice Mix

  • 1/4 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 2 tsp Kashmiri red chili powder
  • 1/2 tbsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1 tsp Kitchen King masala
  • 1/2 tsp Garam masala
  • 1/2 tbsp Dried Fenugreek leaves kasuri methi
  • 1 tsp Chat masala
  • 1/2 tsp Black salt
  • Salt to taste
  • 2-3 tbsp Coriander leaves

Instructions
 

Clean the Cauliflower florets

  • Use a sharp knife to trim off the tough part of the stem at the bottom of the cauliflower. Hold the cauliflower head upside down and gently break it into big to medium size florets.
  • Soak the cauliflower florets in a large bowl of cold water with a tablespoon of salt and turmeric powder for about 15 minutes. This can help remove any insects or dirt that may be hiding in the florets. Rinse them thoroughly afterward.
  • Meanwhile grind tomatoes, ginger, and garlic to a smooth puree without adding water. Keep it aside.

Shallow fry the Vegetables

  • Pour 1/4 cup of oil into a deep pan. Heat the oil over medium-high heat until it is hot.
  • Carefully add the cauliflower florets to the hot oil. Stir and shallow fry until they turn golden brown and crispy.
  • Once the cauliflower florets start to change the color add salt to season them.
  • Once the florets are cooked to your desired crispness, use a slotted spoon to remove them from the oil. Place them on a plate.
  • In the same oil, shallow fry the potato cubes over medium flame until they turn golden brown and crispy.
  • Use a slotted spoon to remove the fried potatoes.

Make the onion tomato base masala

  • Heat the same oil. When the oil is hot, add cumin and let them crackle.
  • Add finely chopped onion and saute them until they turn golden brown in color.
  • Add the tomato puree and saute until the moisture evaporates and the mixture thickens.
  • Add the spice mix – turmeric powder, red chili powder, coriander powder, cumin powder, kasuri methi, chat masala, black salt, kitchen king masala, garam masala, and salt.
  • Add little water to prevent the spices from burning. Saute until the spices cook well and the oil separates.

Simmer the vegetables in the sauce

  • Add the fried cauliflower and potatoes. Gently mix well with the masala so that the masala coats the vegetables evenly.
  • Cover the pan with a lid and let the vegetables cook on low heat for 5 mins.
  • Finally, add chopped coriander leaves. Give a mix.
  • Aloo Gobi Masala is ready. Serve with rice or roti.

Notes

Make sure to shallow fry the potatoes and cauliflower over medium flame until they turn golden brown.
Saute the onions until they turn light brown.
Cook the onion tomato masala until the oil separates.
Adjust the quantity of the spices as per taste.
Kitchen king masala and kasuri methi adds amazing flavors, dont skip them.