Aloo Gobi Masala | Aloo Gobi Gravy Recipe

Aloo Gobi Masala is a flavorsome, mild spicy gravy made by cooking Gobi florets, mashed potatoes with tomato puree, onion & spices! Aloo Gobi Masala is a great combo with roti / chapati and flavored rice /pulao. How to make Aloo Gobi Masala is presented in this recipe with step by step pictures.

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Aloo Gobi Masala

Aloo Gobi Masala is a flavorsome, mild spicy gravy made by cooking Gobi florets, mashed potatoes with tomato puree, onion & spices! Aloo Gobi Masala is a great combo with roti / chapati and flavored rice /pulao. How to make Aloo Gobi Masala is presented in this recipe with step by step pictures.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 2 potato medium sized
• 1/2 cup cauliflower florets tightly packed
• 3 tbsp big onion finely chopped
• 3/4 tsp red chilli powder
• 2 pinches turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 2 tbsp curd optional
• 2 tsp coriander leaves finely chopped

To Temper :

• 2 tsp oil
• a small piece cinnamon
• 2 cloves
• jeera

To grind

• 1 big onion roughly chopped
• 2 to matoes
• 1/4 inch piece ginger
• 3 garlic

Instructions

• Grind the ingredients listed under ‘to grind’ to a fine paste, Set aside.
• Rinse potatoes, scrap the skin and chop them into bite sized pieces.
• Add the cauliflower florets in salt warm water along with a a pinch of turmeric powder,keep covered for 15mins then drain the water – this is get rid of the worms if any.
• In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle.
• Then add onion and fry till slightly browned.
• Then add onion tomato paste along with turmeric powder,red chilli powder,coriander powder and garam masala powders along with required salt.
• Mix well, saute it for few mins until raw smell leaves.
• Now add the aloo and gobi along with 1 cup water.
• Keep covered and cook until the veggies turn soft.
• Meanwhile beat the curd well and keep it ready.
• Once the veggies turn tender and gravy has nicely blended with veggies , let it boil for few more mins in simmer till oil separates.
• Once oil starts to separate, add curd give a quick stir and let it mix well.
• Then add kasoori methi,coriander leaves and switch off.
• Serve hot with roti / rice or any pulao of your choice.

Notes

• Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.
• Adding curd is purely optional, you can even skip it as the original recipe did not call for it. I added curd just to add thickness to the gravy and I love the tangy taste curd adds to the gravy.

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How to make Aloo gobi masala

1. Grind the ingredients listed under ‘to grind’ to a fine paste,Set aside.Rinse potatoes, scrap the skin and chop them into bite sized pieces.Add the cauliflower florets in salt warm water along with a a pinch of turmeric powder,keep covered for 15mins then drain the water – this is get rid of the worms if any.Pin
2. In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle.Then add onion and fry till slightly browned.Then add onion tomato paste along with turmeric powder,red chilli powder,coriander powder and garam masala powders along with required salt.
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3. Mix well, saute it for few mins until raw smell leaves.Now add the aloo and gobi along with 1 cup water.Keep covered and cook until the veggies turn soft.Meanwhile beat the curd well and keep it ready.
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4. Once the veggies turn tender and gravy has nicely blended with veggies , let it boil for few more mins in simmer till oil separates.Once oil starts to separate, add curd give a quick stir and let it mix well.Then add kasoori methi,coriander leaves and switch off.
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Serve hot with roti / rice or any pulao of your choice.

My Notes:

• Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.
• Adding curd is purely optional,you can even skip it as the orginal recipe didnt call for it. I added curd just to add thickness to the gravy and I love the tangy taste curd adds to the gravy.

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