Tuesday, June 9, 2015

Aloo Gobi Masala Recipe: Indian Potato and Cauliflower Curry

Aloo Gobi is a classic North Indian recipe prepared with potato and cauliflower. Aloo Gobi is a simple dish that appeals to everyone, due to the richness of flavors. Every time I eat it, I feel pampered. It is an easy vegan recipe. You can substitute the ghee with vegetable oil or margarine or cream.

Aloo gobhi is a dry dish prepared in the kitchens of India and Pakistan with potato, cauliflower, and spices. The yellow color is due to the use of turmeric. The recipe is sometimes accompanied by leaves of coriander and kalonji. Other variants of the recipe include garlic, ginger, onions, stalks of coriander, tomato, peas, and cumin.

There are in fact many variations of the dish, but the main ingredients are always the same. There are dozens of recipes, some of which provide for the tomato, which I rather do not like much in this preparation. Blanching the vegetables in part serves to avoid having to add too much water during preparation.

It tastes good if you cook it in the morning and eat it in the evening. In this way, the flavors have time to blend. The dish can be coupled with the Indian bread like Rumali roti, naan, and even with chapattis or rice.


1 cauliflower
2 potatoes
1 tsp ginger paste
2 cloves garlic paste
1 onions
3 tsp coriander powder
1 tsp turmeric
1 tsp cayenne pepper
2 tbsp curd
1 jalapeno
3 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
2 green chilies
2 bay leaves
2 tbsp cilantro
Salt to taste
Pinch of asafoetida

Recipe Method:

Put cauliflower florets and potatoes on a pan. Toss lightly with oil. Set aside

In a small bowl, mix the coriander powder, cayenne pepper, turmeric, and little water to make a paste. Set aside.

Heat a little oil in a pan. Toss in mustard seeds and cumin seeds until sizzles. Add asafoetida, bay leaves and green chilies after seeds crack and stir for a few seconds. Add in onion, garlic, ginger, and jalapeno. Sauté until translucent.

Add the spice paste and stir for a minute until spices start leaving the oil. Toss in cauliflower, potatoes, little water, and salt. Add in curd and mix well. Cover the pan and let it cook on medium heat for about 20 minutes. Make sure to stir gently every 3 to 4 minutes. Turn the heat off.

Add the fresh cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

Serve hot with bread, rice, roti or as a side dish.


faseela said...

inviting...superb dish

kalaiselvisblog said...

very nice dish...

Shanthi said...

My alltime favourite . Perfectly done .

Raksha said...

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Azra said...

This dish is a real classic and each version is special in its own right!
Thanks for your comment on my blog BTW. : )

P.N. Subramanian said...

Will experiment with your recipe.While eating out, my first preference is aalu gobhi but with gravy. Not that I do not take dry 'cause I supplement it with Dal fry.

themustardseed said...

Love this dish. It is like comfort food with rice and plain dal! Looks delicious!

Lecker and Yummy recipes said...

Thank you for dropping by and leaving wonderful words :)

....Petty Witter said...

Along with mushrooms on puri, this is one of my favourite dishes.

Rebecca from Chow and Chatter said...

aloo gobi is one of my favorites

Marus said...

Looks delicious! I will have to cook it for my family.
Good day

ruchikacooks said...

Love this aloo gobi, very comforting dish isnt it?

Viki's Kitchen said...

Aloo Gobi looks so nice ....perfect color and I like the dry version also very much.