Aloo gobhi masala

Close up shot of aloo gobi garnished with chopped cilantro.

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.

Course Main Course

Cuisine Indian, North Indian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 164kcal

Author Vandana Chauhan

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