Aloo Gobi Masala (Potato Cauliflower Curry)
This Aloo Gobi Masala is a flavorful, light, and nutritious variation of the traditional dish. This aloo gobi masala comes together quickly and with less oil than other types of this dish that take a long time to cook.
I’ve been working hard over the past few weeks to expand the blog’s collection of everyday recipes. Daily meals cooked in the home include lentils, and veggies (sabzi, and daal). This is due to the dreaded question “what to cook for dinner?” and the Indian words “aaj kia pakayein?”.
If you ask me what to prepare for a party, I can suggest a variety of menus ranging from classic foods to international cuisines, a hi-tea menu, or a themed menu for kids. But when it’s time to plan what to make at home for the week, I can’t think of anything after the first three days. When the same menu comes up, again and again, people will say, “Oh no! This again!”.
Also see, Turmeric Coconut Rice and Potato And Eggplant Curry
Today I am sharing with you a North Indian recipe of aloo gobi.
What Is Aloo Gobi?
Aloo gobi is a famous Indian vegetarian meal prepared with potatoes, cauliflower, and spices. It may be served as either an entrée or a side dish, and despite its simplicity, it is extremely delicious and flavorful.
Both Pakistani and Indian cuisines include aloo gobi, which can be prepared in a variety of ways. It may include a thick, creamy curry sauce made of tomatoes, or there is a dry version made of onions, spices, and vegetables. The dry variant of aloo gobi serves as the basis for this dish.
SCROLL DOWN FOR THE DETAILED RECIPE, BUT I REQUEST YOU DON’T SKIP READING THE INFORMATION INCLUDED IN THE BLURB.
Why Make This Recipe?
- It is the most straightforward vegetarian or vegan recipe that you can prepare in under 30 minutes.
- This aloo gobi’s spice blend provides a pleasantly warming dish that will please everyone’s taste buds.
- You can serve it alone as a dinner with flatbread, roti, naan, or basmati rice, or you can serve it with other main dishes like biryani or chicken curry.
- And the majority of ingredients are simple, readily available, or pantry staples.
- This recipe makes one of the best dishes of potatoes and cauliflower that is delicious, flavorful, and well seasoned.
- The blandness or mushiness of the cauliflower florets in this recipe is one of the frequent complaints. With my recipe, you will have nicely cooked cauliflower that has been perfectly seasoned and is not mushy at all.
What You’ll Require?
Ingredients for Masala (gravy) paste:
- Ginger: A fantastic spice for warming up is fresh ginger. It has similar advantages to garlic, so use it frequently.
- Garlic Cloves: It is better to use fresh garlic for a strong flavor. However, you can use frozen, or even garlic powder to flavor your dish.
- Green chilies: Green chili from India has a lot in common with other peppers, such as jalapenos, Serrano chilies, and Thai chiles. You can use any of these. Green chili is used to give flavor and a little heat.
- Tomato: The recipe calls for fresh tomatoes, but you may also use puree, sauce, or canned tomato.
Other Ingredients:
- Cauliflower florets: While I’ve only ever cooked with white cauliflower, there are certainly several colors and sizes available in grocery stores nowadays. Give any a try.
- Potatoes chopped: Maris Piper potatoes wonderful choice, but any potato will do. For this dish, you must peel them.
- Oil: Although I usually advise using oil when cooking, you can use vegan butter or another type of cooking oil.
- Bay leaf: I often include bay leaves in my dishes. They give the aloo gobi a delicate, almost herbal scent that gives them some freshness.
- Cumin Seeds: Among the most delicious spices from India. To give your dish a crunch, toast the seeds in the oil.
- Onions finely chopped: White onions or yellow onions will do the job, whatever is easily available in the pantry will work.
- Salt to taste: A pinch of salt will help to balance the flavors.
- Turmeric Powder: one of nature’s most potent anti-inflammatory agents. To enjoy the benefits of turmeric and improve the flavor (and appearance) of your food, use it frequently when cooking.
- Red Chili Powder: Gives a nice kick to the whole dish.
- Coriander powder: Ground coriander seeds, often known as coriander powder, have a sweet, fragrant, and somewhat lemony flavor.
- Garam masala powder: A well-known Indian spice mixture with energizing ingredients including cinnamon, cloves, bay leaves, and black pepper
- Coriander Leaves: this is a typical herb for garnishment before serving. You can use parsley in its stead.
- Water
How To Make Aalo Gobhi Masala?
- In a pan add 2 tbsp of oil, fry cauliflower florets, and then fry potatoes, until half cooked.
- Once fried take them out and keep them aside
- In a grinder add ginger, garlic, tomato, and green chilies, and grind to make a paste.
- In the same pan in remaining oil add bay leaf, cumin seeds, and chopped onion, fry until golden, then add Grind Masala paste, salt, and all dry spices, and cook until oil separated.
- Then Add Fried cauliflower and potatoes, Add 1 cup water, bring to a boil, then cover and cook for 10 minutes at low flame, add coriander leaves for garnishing. Enjoy with Chapati (flat bread) or rice.
Variations Of Aloo Gobi
- For a version of this recipe without onions and garlic, omit the onion.
- You may combine garam masala powder with a pinch of amchur, or dried mango powder, to provide this aloo gobi dish a pleasantly tangy flavor.
- To prepare aloo matar gobi, include some green peas in the dish.
- Instead of using oil, use butter for a richer flavor.
- For added flavor, add a dash of garam masala just before serving.
What To Serve With Aloo Gobi?
Aloo Gobi pairs well with cucumber raita, cilantro mint chutney, and plain yogurt. Aloo Gobi is typically served with naan, roti, or other bread, much like the majority of curries with drier consistencies. There are numerous other ways to utilize it, including as stuffing for parathas, a side dish for rice, a wrap, tacos, and much more.
How To Store And Reheat Aloo Gobi?
Aloo Gobi keeps nicely for 3–4 days in the refrigerator in an airtight container. I wouldn’t advise storing it because I believe the thawed cubed potatoes lose their flavor and texture.
Expert Tips & Tricks
- You can use the whole cauliflower, even the stems, and leaves. They are all nutrient-rich. If you want to use the stems and leaves, put them in the masala first because they take more time to cook than the florets.
- Depending on your preferences, you can change the amount of spices. To prevent the spices from burning while cooking, add a small amount of water.
- Since potatoes require more time to cook than cauliflower florets, add them after you’ve added the stems and leaves.
- Depending on how you prefer your florets, cook them until they are just tender but still maintain their shape. If you prefer your gobi more thoroughly cooked, cook it for a little more. It is excellent in either case!
- Cut the vegetables into similar-sized pieces so they all cook at the same time.
- You may make it heartier by adding cooked lentils, chickpeas, or tofu.
Frequently Asked Questions
What Does Aloo Gobi Mean?
Aloo is Urdu for potato, and gobi is Urdu for cauliflower. South Asian in origin, Pakistan, India, and Bangladesh are big fans of this dish.
What Kind Of Potatoes Are Best To Use?
Although we used Maris Piper potatoes, you could also use Yukon Gold, Rooster, or King Edward. You can use any potato you have on hand; they will all work.
Should You Peel The Potatoes Before Cooking Them?
The majority of aloo gobi recipes request peeled potatoes, and we followed that instruction for this dish.
However, not everyone peels them. One woman who kindly invited us into her family home stated that she never peels them since why release half the flavor?
Consequently, you decide what you want to do.
What Does Aloo Gobi Masala Taste Like?
Aloo and gobi are made for each other! Not only does stir-frying potatoes and cauliflower with spices and herbs bring out their natural earthy flavor and nutty aroma, but it also helps them absorb the spices’ flavors.
Can You Reheat Aloo Gobi?
Yes. However, if you are in a rush, you may always reheat Aloo Gobi from frozen. It’s recommended to thaw it first in a low-power microwave before reheating it according to the directions. Depending on your preference, you can either microwave it or fully reheat it on the stove.
Are Potatoes and Cauliflower Healthy?
Fiber, which keeps you fuller for longer and can aid in weight loss, is present in potatoes. By regulating blood sugar and cholesterol, fiber can help avoid heart disease. Additionally, potatoes are a great source of vitamins that support healthy bodily functioning and antioxidants that fight disease.
Cauliflower has a number of potent health advantages. It contains a variety of nutrients, including several that many people require more of. Cauliflower also has its own special antioxidants that may protect against cancer, heart disease, and other illnesses by lowering inflammation.
Other Vegan Indian Recipes
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Aloo Gobi Masala (Potato Cauliflower Curry)
Ingredients
Ingredients For Masala (Gravy) Paste
- 1 inch fresh ginger
- 6-8 cloves garlic
- 1 green chili or 1/4 cup cayenne pepper
- 1 medium tomato
Other Ingredients
- 2-4 tablespoons avocado oil
- 1 cup cauliflower florets
- 2 medium potatoes chopped
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 medium onions finely chopped
- 1 tespoon salt or to taste
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
Instructions
- Place ginger, garlic, chili, and tomato in a food processor and grind into a paste. Set aside.
- Heat 2 tablespoons oil in a saucepan, add cauliflower florets and potatoes and saute until golden, about 3 minutes, flip and cook for 3 more minutes. Remove cauliflower and potatoes and set aside.
- Add 1-2 tablespoons of oil, In the same pan, add bay leaf, cumin seeds, and chopped onion, fry until golden, then add Grind Masala paste, salt, and all dry spices, and cook until oil separated.
- Then Add Fried cauliflower and potatoes, Add 1 cup water, bring to a boil, then cover and cook for 10 minutes at low flame, add coriander leaves for garnishing. Enjoy with Chapati (flat bread) or rice.
I tried it today and it turned out amazing!!