Aloo Gobi Recipe
Easy Aloo Gobi Masala is a North Indian side dish made by cooking potatoes and cauliflower in a spicy delicious onion tomato gravy. This is accompanied by roti, rice, or naan.
Easy Aloo Gobi Masala is a North Indian side dish made by cooking potatoes and cauliflower in a spicy delicious onion tomato gravy. This is accompanied by roti, rice, or naan.
- 1/8 tsp turmeric (or haldi)
- salt as needed
- 2 tbsps oil
- 1 tsp ginger garlic paste
- â½ tsp cumin (or jeera)
- â¾ cup potato (or aloo (â¾ by â¾ inch cubed ))
- 1 cup cauliflower (or gobi (150 grams))
- 1 cup onion (cubed )
- 1 green chili (slit or chopped)
- â¾ cup tomatoes (cubed )
- 6 tbsps cream / malai)
- â¾ tsp garam masala
- â¾ tsp coriander powder (or daniya powder)
- â¾ tsp red chili powder ( (kashmiri or byadgi))
- â½ tsp crushed kasuri methi or fenugreek leaves ((
- handful coriander leaves chopped
- Carbohydrate 0.0296166666065791 g
- Cholesterol 0 mg
- Fat 0.00124999999746395 g
- Fiber 0.00333333332657053 g
- Protein 0.00303333332717918 g
- Saturated Fat 0.000338333332646909 g
- Serving Size 1 1 Serving (0g)
- Sodium 38.7796666666227 mg
- Sugar 0.0262833332800086 g
- Trans Fat 0.000398333332525178 g
- Calories 0 calories
Step-by-step
- Heat 2 tbsps oil in a pan and add â½ tsp cumin (or jeera).
- Add 1 tsp ginger garlic paste and 1 green chili (slit or chopped) and sauté until fragrant.
- Add 1 cup onion (cubed ) and cook until translucent.
- Add â¾ cup tomatoes (cubed ) and cook until soft.
- Add 1/8 tsp turmeric (or haldi), salt as needed, â¾ tsp garam masala, â¾ tsp coriander powder (or daniya powder), and â¾ tsp red chili powder ( (kashmiri or byadgi)), mixing well.
- Add â¾ cup potato (or aloo (â¾ by â¾ inch cubed )) and 1 cup cauliflower (or gobi (150 grams)), tossing to coat with the masala.
- Cover and cook until the vegetables are tender.
- Stir in 6 tbsps cream / malai and â½ tsp crushed kasuri methi or fenugreek leaves ((.
- Garnish with a handful coriander leaves chopped before serving.
Choosing the Right Pan for Even Heat
Potatoes and cauliflower demand consistent surface contact to brown properly without scorching. A heavy-bottomed stainless steel skillet or cast-iron pan holds heat steadily on standard electric or gas burners. Thin aluminum pans create hot spots that burn the onion and tomato base before the potatoes soften. Ensure your chosen skillet has at least a 10-inch diameter to prevent overcrowding the vegetables.
Managing Moisture and Cutting Uniform Cubes
Uniform slicing dictates cooking success. Cut potatoes and cauliflower florets into three-quarter-inch cubes so they finish softening simultaneously. Excess moisture from un-drained tomatoes will steam the vegetables instead of frying them. Sauté the onion and tomato base until oil separates at the edges, signaling the water has evaporated completely.
Sequential Timing for Stovetop Efficiency
Staggering additions prevents raw centers in dense root vegetables. Potatoes require roughly five more minutes of cooking time than tender cauliflower florets. Add cubed potatoes first, cover with a tight-fitting lid for four minutes to trap steam, and fold in the cauliflower florets afterward. Finish the dish by crushing kasuri methi between your palms to release aromatic essential oils just before serving.
