Aloo gobhi masala is one of the most popular and delicious vegan dishes from India. It's made by cooking cauliflower and potatoes in a delicious onion tomato sauce flavored with Indian spices. This is a must-try dish for every food lover whether vegan or not.
Indian cuisine is a treasure of vegetarian and vegan dishes and every state of India has its own way of making these dishes.
Today I am sharing the recipe for aloo gobhi, also called aloo gobhi masala or aloo gobhi ki sabzi which is one of the most popular vegetable dishes in India. This dish is eaten in almost every region of India. There may be a few variations in the way it's cooked but the basic recipe remains the same.
The recipe which I am sharing is the most common way aloo gobhi is made in North India.
If you like Indian food and looking for recipes for simple homecooked style dishes from India then aloo gobhi is a recipe that you must try.
What is aloo gobhi?
Aloo is the Hindi word for potato and gobhi for cauliflower. So, aloo gobhi is basically an Indian dish made with cauliflower and potatoes.
This dish is not only eaten in India but the entire Indian subcontinent region.
It tastes the best during winter when the best and freshest cauliflower comes in the Indian vegetable market.
What's needed to make aloo gobhi masala?
Aloo gobhi is generally cooked dry but some people also make it with gravy. I prefer dry aloo gobhi and sharing that recipe here. For dry aloo gobhi, you will need the ingredients shown below:
- Cauliflower: Use fresh cauliflower to make aloo gobhi. Frozen cauliflower will turn mushy in this recipe. If you don't mind eating slightly mushy cauliflower, you can use frozen too.
- Potato: Any variety of potatoes is fine to be used.
- Coriander powder: It's the powdered form of dried coriander seeds and is used as a spice.
- Kasoori methi: Dried fenugreek leaves are called kasoori methi. They are used as a spice which gives Indian dishes a unique smoky flavor. You can buy it from the spice section of any Indian grocery store.
How to make aloo gobhi (step-by-step process)?
Step 1: Heat around 1 tablespoon of cooking oil in a pot.
Step 2: Wash and chop cauliflower and potatoes into bite-size pieces and add them to the pot.
Step 3: Cook uncovered for around 10 minutes, stirring after every 2-3 minutes. In 10 minutes the vegetables will only be half cooked, we will fully cook them in a later step. Take them out in a bowl and keep aside.
Step 4: Heat the remaining 1 tablespoon of oil in the same pot. Add cumin seeds. When they start spluttering add asafoetida and saute for 10 seconds.
Step 5: Add chopped onion and cook until it starts turning brown.
Step 6: Add minced garlic and saute for a few seconds.
Step 7: Add red chili powder, turmeric powder, coriander powder, and crushed kasoori methi.
Step 8: Saute for around 30 seconds.
Step 9: Add chopped green chilies.
Step 10: Add chopped tomatoes and salt.
Step 11: Mix everything and cook until the tomatoes turn soft and mushy
Step 12: Add half-cooked cauliflower and potatoes.
Step 13: Gently mix everything.
Step 14: Add sliced ginger.
Step 15: Add 2-3 tablespoons of water.
Step 16: Cover the pot and cook for around 15 minutes.
Step 17: Gently stir after every 5-6 minutes then cover again and continue cooking until the potatoes are fully cooked.
Step 18: Add chopped cilantro. Mix and cook uncovered for another 1-2 minutes.
Your quick and easy aloo gobhi masala is ready to be served.
How to serve?
Aloo Gobi is generally served with Indian flatbreads like paratha, roti, puri, or naan. It can also be served with rice and dal for a complete Indian meal.
You can also stuff the leftover Aloo Gobi in your wraps or grilled sandwiches.
Storing, freezing, and reheating tips
To store, allow aloo gobhi to reach temperature then transfer to an air-tight container. Refrigerate for 2-3 days.
You can also freeze it for up to 3 months.
To reheat, first, thaw it then reheat in a covered pan on the stovetop for a few minutes, stirring in between, until evenly heated. You may add 1-2 tablespoons of water to the pan while reheating.
You can also reheat in a microwave for a few minutes, stirring after every 1-2 minutes.
Recipe tips & tricks
- Cut medium-sized cauliflower florets, if you make them too small they will turn mushy.
- Stir the cauliflower florets gently otherwise, they will break.
- You can also roast or fry cauliflower and potatoes before using them in the recipe.
- Green peas can also be added to this dish. They make this dish more tasty and colorful.
- For more flavor, you can also add around ¼ teaspoon of garam masala to the dish at the end.
- If you want to make aloo gobhi sabzi with gravy, instead of adding 2-3 tablespoons of water, add more water and cook. The rest of the recipe will remain the same. The amount of water will depend on the consistency of gravy you want.
Frequently asked questions
Frozen cauliflower turns mushy very easily. I don't like mushy cauliflower in aloo gobhi but if you don't mind that you can use frozen cauliflower.
Naturally, asafoetida is gluten-free but some brands add wheat flour to it while processing. So, if you are on a gluten-free diet, either skip asafoetida or make sure that the one you are using is gluten-free.
Yes, you can but cook broccoli for a lesser time. To do that saute broccoli and potatoes separately. Then first add sauteed potatoes to the sauce and cook covered for about 10 minutes. Add broccoli and cook for only 5 minutes.
Of course, the dish won't be called aloo gobhi then.
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Aloo gobhi masala
- 1 Cooking pot
- 4 cups medium-sized cauliflower florets around 400 grams
- 2 cups medium-sized potato cubes around 200 grams
- 1 medium-sized red onion finely chopped
- 2 medium-sized tomatoes finely chopped
- 2-3 garlic cloves minced
- 1 inch piece of ginger thinly sliced
- 2 finely chopped green chilies adjust to taste
- 2 tablespoons finely chopped cilantro
- 1 teaspoon cumin seeds
- ½ tablespoon coriander powder
- 1 teaspoon kasoori methi
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ⅛ teaspoon asafoetida
- 2 tablespoons mustard oil or any other cooking oil of choice
- Salt to taste
- Heat 1 tablespoon of oil in a large cooking pot. Add potato cubes and cauliflower florets. Cook uncovered for around 10 minutes on a medium flame gently stirring after every 2-3 minutes. Transfer the half-cooked potatoes and cauliflower to a bowl.
- In the same pot heat the remaining 1 tablespoon of oil. Add cumin seeds. Once the seeds start spluttering add asafoetida and saute for around 10 seconds.
- Add chopped onions and cook until the onion starts turning brown.
- Add minced garlic and saute for a few seconds.
- Next, add red chili powder, turmeric powder, coriander powder, and crushed kasoori methi. Saute for around 30 seconds.
- Add chopped green chilies, tomatoes, and salt. Mix everything and cook until the tomatoes turn mushy.
- Once the tomatoes are nicely cooked add half-cooked potatoes, cauliflower, and thinly sliced ginger. Mix everything. Add around 2-3 tablespoons of water and cover the pot with a lid. Cook covered for around 15 minutes or until the potatoes are cooked. Gently stir after every 5-6 minutes.
- Finally, add chopped cilantro, mix everything, and cook uncovered for 1-2 minutes. Serve hot with roti, paratha, or rice and dal.
- Don't overcook cauliflower otherwise, it will turn mushy.
- Stir cauliflower gently otherwise the florets will break.
- Cut potatoes and cauliflower into bite-size pieces. If you make very small pieces, your aloo gobhi will turn mushy.
- You may also add green peas to this recipe.
- More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.