Aloo Gobi Masala – Potatoes & Cauliflower

With fresh cauliflower and tender potatoes, Aloo Gobi Masala – Potatoes & Cauliflower is a flavorful and comforting Indian side or the main dish. You can make this delicious, flavorful, and healthy aloo gobi recipe at home. The Gobi is cauliflower, and aloo is potato. Indian households prepare this spiced potato & cauliflower stir fry often.

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When I was cooking this dish in the beginning, I had trouble getting the gobi to cook.. Therefore, I would add some water and steam for 3 minutes for each gobi and aloo and then drain and then pan-fried them for that crunchiness.

Having mastered the recipe after many trials and errors, I have perfected the aloo gobi dish. You just have to be patient and let it cook slowly. It takes a while for the cauliflower and potatoes to sauté before they can be steamed.

The recipe also includes ginger, red chili powder, and garam masala in addition to cauliflower and potatoes. Garam masala, ginger, and red chili powder are the main flavors and aromas of this aloo gobi sabzi.

You can taste ginger in the dish. If you like ginger, then you’ll enjoy this easy and simple variation.

This is a dry sabzi that goes very well with roti, paratha, bread, or naan. In addition, it is often served as a side dish with dal-rice. As a lunchbox option, it can be packaged with roti, paratha, or bread.

About Aloo Gobi Masala – Potatoes & Cauliflower Recipe

In addition to being a side dish, aloo gobi is a satisfying main course. The Gobi is the Hindi word for cauliflower, and aloo is the Hindi word for potatoes. This wholesome, simple, yet exciting recipe uses two simple vegetables, cooked with bold spices for a vegetarian or vegan dish that is wholesome, simple, yet delicious.

Aloo gobi can be prepared in a number of ways. You can make a semi-dry curry or a gravy out of it. For the lunch boxes at school and the office, I often make the semidry version because it is easy to prepare.

I also make a restaurant-style curry sometimes on weekends or on special occasions. 

In restaurants, aloo gobi is made by first deep-frying potatoes and cauliflower until golden & crisp. After that, the masala is added. To make it healthy at home, I prepare it as shown here.

Although this recipe is simple & easy to prepare, the cooking process differs. In a homestyle dish of aloo gobi, the potatoes are cooked softly and the cauliflower is slightly crunchy, but not too soggy.

As for this Alu Gobi,

• It’s vegan
• And, gluten-free
• Only takes one pan
• For a quick, easy dinner
• Yummy
• And, perfect for lunchboxes

Ingredients

• 1 big – Cauliflower (florets)
• 3 medium – Potato (wedges)
• 2 medium – Onion (sliced)
• 1 big – Tomato (chopped)
• 2 tbsp – Coriander leaves (chopped)
• 1 – Bayleaf
• 1 – Red chilly
• 2 tbsp – Green chilly (chopped)
• 1 tsp – Red chilly powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 1 tbsp – Cumin seeds
• 1 tsp – Garam masala powder
• 1 tsp – Cumin powder
• 1 tsp – Coriander powder
• 1 tsp – Kasuri methi (dry)
• Ghee
• Oil for frying
• Water
• Salt

Cauliflower – Using fresh and tender cauliflower is best. It may contain insects or worms. In the stepwise photos above, I explain how to blanch chopped cauliflower in hot boiling water for 15 minutes to get rid of these.

Potatoes – Take any potatoes. Peel and then cut them in the shape of wedges.

Other Ingredients – Besides onions, tomatoes, ginger, green chilies, cumin seeds, red chili powder, Kashmiri red chili powder, coriander powder, garam masala powder, turmeric powder, Kasuri methi, lemon juice, and salt, you will also need rice, tomatoes, ginger, green chilies, and cumin seeds.

This sabzi gets a perfect color along with being slightly spicy since I have added both red chili powder and Kashmiri red chili powder.

The same can be made without the use of green chilies or useless green chilies if you don’t want them to be spicy. Ginger is an essential ingredient. Ginger makes this sabzi digestible when added to cauliflower, which causes gas.

I like the flavor Kasuri Methi adds to this rather simple sabzi, but it’s optional.

You’re done! I’m sure everything you need is in your kitchen.

Check out Aloo Gobi Masala – Potatoes & Cauliflower Recipe Video:

How To Make Aloo Gobi Masala – Potatoes & Cauliflower Recipe Step By Step With Photo:

1. In a pan boil water and add cauliflower florets boil for 5 to 10 minutes to get rid of any insects or worms. Take them out and keep them aside.
2. Soak the potato wedges in cold water before using them.
3. Now boil the potato wedges in boiling water for 5 minutes. Take them out and keep them aside.
4. In a pan, on medium heat add oil. In the oil add all the cauliflower florets and boiled potato wedges.
5. Stir fry them together on high heat for 5 minutes. Add salt according to taste. Mix well. On medium-high heat, cover and cook for 4 minutes.
6. Take out the fried cauliflowers and potatoes and keep them aside.
7. In the same oil, add cumin seeds, bay leaf, and dry red chili.
8. Add onion sliced, fry them till translucent.
9. Add turmeric powder and red chilly powder. Mix well.
10. Add ginger and garlic paste. Mix well.
11. Add tomatoes chopped cook till it gets mushy.
12. Add cumin powder, coriander powder, garam masala powder, green chilies chopped, and Kasuri methi. 
13. Add salt according to taste and mix very well.
14. Add the fried cauliflower and potatoes.
15. Coat them nicely with the masala.
16. Stir fry for another 4 minutes on medium heat. Garnish with the coriander leaves chopped.
17. Aloo Gobi Masala is ready to be served.

    

    Important Suggestion To Keep In Mind

• Remove any dirt or bugs from the cauliflower by steaming it with turmeric powder (optional). 
• Ensure that the potatoes and cauliflower are cut the same size so that they will be cooked evenly. It will depend on the type of potato and cauliflower you use on the cooking time.
• The onion tomato masala can be made rich and creamy by adding some cashew paste. This one tastes like aloo gobi at a restaurant. This stir fry can also be made with ghee instead of oil for a richer taste.
• Different variations can be made by adding beans, carrots, or green peas.
• Sabji should not be overcooked. There should be a bite to the cauliflower florets, but they should not be soggy.
• You can use leftovers to make Stuffed Parathas, Sandwiches, Frankie Rolls, or even make Pulao.

Serving Suggestions

Served with Indian curry or dal, aloo gobi is a delicious side dish.

A typical meal would include Roti, Tawa Paratha, or Laccha Paratha.

A delicious Raita can be served on the side to make the meal more filling and nutritious.

It is also delicious served as a side dish with dal and steamed rice.

If you want the authentic restaurant experience, serve it with Naan, Raita, and some pickled onions on the side.

Storage Suggestions

When stored in an air-tight container, this Aloo Gobi Sabzi can be kept for about three to four days in the refrigerator.

It is also possible to freeze the recipe. You should however undercook the potatoes and cauliflower a bit so the sabji does not get mushy when reheated.

Frequently Asked Questions

How should cauliflower be cleaned?

Cauliflower must be immersed in hot water to be cleaned. Using hot water to wash cauliflower will kill any bugs and remove contamination if any.

When you remove the florets, you should see bugs floating or on the bottom.

What is the best way to make it in an Instant Pot?

On the Instant Pot, press the SAUTE button. Adding the cumin seeds to the boiling oil once it appears hot is the next step.

Onions, ginger, and green chilies should be added once the cumin seeds have sizzled. Let the onion mixture simmer until it is slightly brown.

Lastly, add all the dry spices, a little water, and allow it to cook for about a minute. Pour in the tomatoes and continue cooking for another minute.

Next, add the potatoes and continue cooking for about 2 minutes. Stir in the cauliflower and 2 tablespoons of water.

Use the PRESSURE COOK setting to cook it. The pressure should be set at low using the level or adjust buttons. The pressure valve must be in the sealing position while cooking on low pressure for 3 minutes.

After that, let the pressure release naturally. Serve it with Kasuri Methi and Lemon Juice. Then open the lid, add Kasuri Methi, and give it a stir.

What is the best way to prepare No Onion No Garlic Aloo Gobi?

The recipe does not call for garlic, but it does call for onions. You can make No Onion No Garlic Alu Gobi just by skipping the onions and continuing the same process as above. Without onions, this recipe is delicious too.

Some other easy recipes you would like on my blog – Dal Palak Instant Pot | Spinach And Lentil Recipe, Upma Recipe | Rava Upma, Instant Pot Mint Rice (Pudina Pulao), Vegan Chickpea Tikka Masala.

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