Aloo Gobi Masala | Aloo Gobi with Gravy

Aloo Gobi Masala | Aloo Gobi with Gravy

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4 Persons

Aloo Gobi Masala is an exotic Indian curry recipe which is hugely popular in the subcontinents of South Asia. In this preparation, Potatoes and Cauliflowers are cooked in Onion-Tomato gravy with some spices and herbs. It is a very flavoured dish and can be served as a side with any rice item like Steamed Rice, Jeera Rice, Pulao or Veg Biryani or with any Indian flat bread.

The vegetarian recipes of India are popular for their extraordinary taste and flavour. Aloo Gobi Masala is one of the finest examples of that. It is prepared in almost every house. It is a very simple recipe and is prepared with regularly used ingredients of Indian Kitchen. The difficulty level for cooking this recipe is moderate.

Aloo Gobi ki sabji is mostly prepared during winters when fresh Cauliflowers are easily available in market. Now a days in many parts of India, Cauliflower is easily available throughout the year. So, Aloo Gobi Masala has occupied place in the Menu card of almost every veg and non-veg restaurants.

I am a huge fan of spicy food and Cauliflower too. Aloo Gobi Masala is the perfect combination of both. Aloo Gobi Masala is my all-time favourite dish since my childhood, and I can’t stop myself to devour. I have learnt this dish from my mother. I still remember how my Mom used to pack my school tiffin with Aloo Gobi Masala and Pooris.

Aloo Gobi Masala with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to share few interesting facts about Aloo-Gobi and its key ingredient Cauliflower.

Aloo Gobi Recipe – Different types of preparation

Aloo-Gobi ki Sabzi has occupied place in almost every Indian cuisine. They can be prepared in many ways. Sometimes, it is cooked with gravy, sometimes as dry curry and sometimes as simple bhaji too.

Many people stick to vegan during the preparation of this dish whereas many others use whipped Yogurt or Cream to enhance the taste and richness of the dish. Many people also prepare the Aloo-Gobi in Jain style without using Onion and Garlic. But Punjabis always prefer Onion-Garlic for this dish.

Aloo Gobi has many variations like Kashmiri Aloo-Gobi, Bengali Aloo-Gobi, Gujrati Aloo-Gobi and many more.

Aloo Gobi – The reason behind the popularity

Benefits of Cauliflower

How to make Aloo Gobi Masala?

The most frequent problem that occurs during the preparation of Aloo Gobi is that, sometimes Potatoes or the Cauliflowers get mushy. There can be many reasons behind it. Sometimes Potatoes are new and get cooked quickly whereas Cauliflowers are more mature and takes longer to get cooked.

To overcome from this problem, it is very important to cook both the vegetables in a balanced way.

Both the ways work quite well.

In this preparation, first I have fried the Cauliflowers before adding into the curry. It takes a little longer to get cooked to fry the cauliflower separately. But it helps to give a perfectly balanced texture to the dish. So, I have fried the Cauliflower florets with salt and turmeric powder evenly in medium high flame until it loses its crunch.

Rather than using sliced onions, I have prepared a masala paste with Onion, Ginger, Garlic, Tomatoes, green Chillies and Cloves for the gravy. It gives better texture and flavour to the dish. The consistency of the gravy becomes thick and yummy without using any external elements like cream.

I have added whipped Yogurt to the recipe. It adds a salivating tanginess which enhances the taste of the dish. But my vegan friends can skip it. The taste of the dish may vary a bit but still the gravy will be super palatable.

I have used Cumin seeds, Cinnamon stick and Bay leaf for tempering of the dish. In this preparation, these whole spices play an important role to flavour up the dish. For the perfect flavouring of this iconic dish, I have added Cumin powder, Coriander powder and some Garam Masala powder too.

At the end, addition of fresh chopped Cilantro herb and Kasuri Methi (Dried Fenugreek leaves) are the cherry on the cake for the flavouring of this classic dish.

I have used both green Chillies and Chilli powder to give a spicy kick to the curry, but you can adjust it according to your own taste. I have added little bit of sugar into the dish. It gives an extraordinary finishing to the dish.

Ingredients:

• 2 Onions, diced
• 2 Tomatoes, deseeded and diced
• 1-inch Ginger
• 3-4 cloves of Garlic
• 2 Green Chillies
• 3 Cloves

• 1 Cauliflower, cut into medium florets
• 2 large Potatoes, diced
• 2-3 tablespoons Cilantros, chopped
• ¼ cup Yogurt, whipped (Optional)
• ½ teaspoon Cumin seeds (Jeera)
• 1 Bay leaf (Tejpatta)
• 1 Cinnamon stick (Dalchini), 1 inch
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 1 teaspoon Cumin powder (Jeera)
• 1 ½ teaspoons Coriander powder (Dhania)
• 1 teaspoon Garam Masala powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek leaves)
• 1 teaspoon Sugar
• Salt to taste
• Oil for cooking
• 1- 1.5 cups of Water for gravy (Quantity may vary as per desire consistency)

1. Transfer the Onions, Ginger, Garlic cloves, Cloves, Tomatoes and green Chillies into the jar of a grinder or blender.
   
   

2. Grind them and make a smooth paste of them. Add some water, if required.
   

3. Keep the masala paste aside.
4. On the other hand, put a pan on flame and let it become dry.
5. Add 2-3 tablespoons of oil into the pan and let the oil become hot.
   

6. Put the flame in low and add the Cauliflower florets into the pan.
   

7. Add Salt, Turmeric powder and give a nice mix.
   

8. Fry them in medium flame for 5-6 minutes until the Cauliflower partially loses its crunch.
9. Turn the Cauliflowers on regular interval and fry them evenly.
10. Transfer the Cauliflower florets on a plate and keep them aside.
    

11. Add some oil into the same pan and put the flame in high flame.
12. Once the oil is hot, add Cumin seeds, Cinnamon stick, Bay leaves and let them crackle.
    

13. Put the flame in low and pour the Masala paste (Step 3) into the pan and give a nice stir.
    

14. Cook it in medium flame 5-6 minutes until the oil comes out. Stir occasionally.
15. Add Turmeric powder and give a nice mix.
    

16. Cook it in low flame for another couple of minutes. Stir in between.
17. Add Potatoes and mix them nicely.
    

18. Cook them for 2 minutes in low flame.
19. Add the fried Cauliflower florets (Step 10) into the pan and mix them nicely.
    

20. Add Salt and mix them properly.
    

21. Add Chilli powder and give a nice mix.
    

22. Cover the pan and cook them in low flame for 6-8 minutes. Stir occasionally.
23. Add whipped Yogurt and give a nice stir.
    

24. Cover the pan and cook them in low flame until all the vegetables become tender.
25. Add Coriander powder, Cumin powder into the pan and mix them well.
    

26. Cover the pan and let it cook for a minute in low flame.
27. Add water and give a nice stir.
    

28. Put the flame in high and cook until the gravy simmers.
29. Add Kasuri Methi and mix them nicely.
    

30. Cook them in low flame for a minute.
31. Sprinkle some chopped Cilantros and mix them nicely.
    

32. At the end, add Garam Masala powder, Sugar and give a nice mix.
    

33. Switch off the flame and put the pan down.