Aloo Gobi is one of the most sought popular dry subzi. Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. Combined with potato, cauliflower makes a good combo making this subzi taste so dainty. Cooked potato and cauliflower are tossed in onion-tomato masala along with Indian spices making this Aloo Gobi a perfect accompaniment for Roti/Naan/Paratha or even for Pulao varieties. Any dry subzi with aloo is a great combo with Indian flat breads. We can make Aloo Methi, Aloo Jeera, Aloo patta gobi and many more interesting dry curries using potato. Try this version of Aloo Gobi and share tour comments!
Tips for making Aloo Gobi:
- Always cook potatoes till half done and then add the cauliflower. Cauliflower gets cooked quickly and we want a little crunch instead of making the cauliflower mushy.
- Cover and cook in low flame till the cauliflower is cooked.
- Stir the potato and cauliflower occasionally to prevent it from getting burnt or mushy.
- Be generous in adding coriander leaves which really enhances the flavor.
- Instead of amchoor powder we can add lemon juice.
- We can also add handful of crushed kasoori methi.
You may also want to try:
- Aloo Palak
- Bitter Gourd Stir-fry masala.
- Achar Kela
- Sweet potato Masala Curry
- Aloo Capsicum Masala Curry
Recipe Card for Aloo Gobi Masala Recipe:
Aloo Gobi Masala Recipe | How to make Aloo Gobi
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 150kcal
Aloo gobi Masala, a very popular dry subzi made with potato, cauliflower florets and Indian spices. Both Aloo and Gobi goes together well making this subzi appetizing and delectable. Learn here how to make this Aloo Gobi Masala with step by step pictures, instructions and video!
Print Recipe
Ingredients
- 4 nos Potato Medium Size
- 2 Cups Cauliflower Florets
- 1 no Onion Finely Chopped
- 1 no Tomato Finely Chopped
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Garam Masala
- ¼ teaspoon Amchoor Powder (Dry Mango Powder)
- 1 teaspoon Salt
- 1 tablespoon Coriander Leaves For Garnishing
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 2 Green Chili Finely Chopped
Instructions
Start with tempering
- Heat oil in a pan. Add cumin seeds and allow it to sputter. Add green chili and give a mix.
Cooking Onion-Tomato Masala
- Then add finely chopped onions along with ginger-garlic paste and saute the onions till translucent.
- Then add chopped tomatoes and mix well.
- Add turmrice powder, coriander powder, red chili powder and mix well. Let the tomatoes cook nicely and becomes mushy.
Cooking Potato
- Then add cubed potatoes. Add ½ cup of water. Cover and cook till the potato is half done.
Cooking Cauliflower
- When the potatoes are half the way cooked, add the cauliflower florets to the pan. Stir-fry for 2 mins.
- Add necessary salt and toss everything well. Cover the pan and cook in low flame stirring occasionally till the potatoes are soft.
Garnishing
- Once the veggie are cooked, add garam masala and amchoor powder. Gently mix.
- Garnish with chopped coriander leaves and mix gently.
Serving
- Serve the delicious Aloo Gobi Masala Curry with Roti / Chapati and enjoy your dish!
Video
Nutritional Info
Nutrition Facts
Aloo Gobi Masala Recipe | How to make Aloo Gobi
Amount Per Serving (0.5 Cup)
Calories 150
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 17g6%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
START WITH TEMPERING
- Heat oil in a pan. Add cumin seeds and allow it to sputter. Also add green Chili and give a mix.
COOKING ONION-TOMATO MASALA
- Then add finely chopped onions along with ginger-garlic paste and sauté the onions till translucent.
- Then add chopped tomatoes and mix well.
- Add turmeric powder, coriander powder, , red chili powder and mix well. Let the tomatoes cook nicely and becomes mushy.
COOKING POTATO
- Then add cubed potatoes.
- Add ½ cup of water. Cover and cook till the potato is half done.
COOKING CAULIFLOWER
- When the potatoes are half the way cooked, add the cauliflower florets to the pan.
- Stir-fry for 2 mins.
- Add necessary salt and toss everything well. Cover the pan and cook in low flame stirring occasionally till the potatoes are soft.
GARNISHING
- Once the veggie are cooked, add garam masala and amchoor powder. Gently mix.
- Garnish with chopped coriander leaves and mix gently.
SERVING
- Serve the delicious Aloo Gobi Masala Curry with Roti / Chapati and enjoy your dish!
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| Aloo Gobi Masala Curry |
