Aloo gobhi masala
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.
Servings 5
Calories 164kcal
Equipment
- 1 Cooking pot
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 164kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 97mg | Potassium: 773mg | Fiber: 5g | Sugar: 5g | Vitamin A: 487IU | Vitamin C: 66mg | Calcium: 49mg | Iron: 2mg