This is a lightly spiced and delicious Indian curry using the winter vegetable, Cauliflower (gobi), and Potato. With chapati, naan, or rice this curry pairs pretty well.
Aloo Gobi Masala | Cauliflower Potato Curry
This is a lightly spiced and delicious Indian curry using the winter vegetable, Cauliflower (gobi) and Potato. With chapathi, naan or rice this curry pairs pretty well.
- 1 no. Whole head cauliflower
- 1 no. Potato (large)
- 1 no. Onion (large) (finely chopped)
- 1 tbsp Ginger-garlic paste
- 1 no. Tomato (medium)
- 5-6 no. Cashew (soaked)
- ¼ tsp Turmeric powder
- ½ tsp Red chili powder
- 1 tsp Garam masala powder
- 1½ tsp Coriander powder
- ½ tsp Cumin seed
- 1 tbsp Coriander leaf (finely chopped)
- 1 no. Bay leaf
- 1 inch Cinnamon stick
- 1 no. Cardamom pod
- 3 tbsp Oil
- Water as needed
- Salt as needed
- First cut the whole cauliflower head into medium florets and the potato into wedges.
- Rinse both cauliflower and potato well and keep aside.
- Make a fine paste of roughly chopped tomatoes and soaked cashews. Keep aside.
- Heat 1 tbsp oil in a pan.
- Add first the cauliflower florets to the oil and saute over a low-medium heat till light brown spots appears overall the florets.
- Remove the sauted cauliflowers to a plate and into the remaining oil (if no oil is left, add little oil) add the potato wedges.
- Saute till slightly brown from all the sides, remove to the plate and keep aside.
- Into the same pan, add rest oil.
- When oil is hot, add the bay leaf along with cinnamon stick, cardamom and cumin seeds.
- After few seconds, the seeds will start to splutter.
- Add finely chopped onion and saute till translucent.
- Then add the ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.
- Add the tomato-cashew paste and stir a bit.
- After that add all the spice powders and cook till the oil starts to leave the sides of the masala, stirring in between.
- Then add all the potatoes, mix well and pour water as per the consistency needed in the curry (approximately 3/4 -1 cup). Mix well.
- Cover and cook for 10 minutes.
- Now add the florets, cover and simmer for 15 minutes or till well cooked.
- Turn off the heat and sprinkle some chopped coriander leaves on top.
- Serve the Aloo Gobi Masala hot with chapati, naan or rice !
- Adjust the spiciness as desired.
- The amount of water depends upon the consistency of the curry needed. And also this depends upon the cauliflower cooking time. So accordingly add.
Aloo gobhi masala makes for such a simple yet soulful preparation! Perfect pair with some hot phulkas. Love your beautiful presentation .
Aloo Gobi Masala is an all-time favourite at our place! We love it with phulkas. 🙂 Yours looks so perfectly made and very delicious.
Aloo gobhi masala looks lipsmackingly delicious. And what a beautiful presentation! Lovely click Sasmita. I wish I could grab a plate from your table.
Aloo gobhi masala looks scrumptious.we live this yummy combo at home .Just need some phulka s to polish it off. Beautifully presented.
Gobi masala looks totally appetizing. Would love to have this with naan or kulchas with some sliced onions!
Aloo Gobhi masala is perfect to enjoy with rice or rotis.. looks so delicious .. I usually make the dry aloo gohbi will in curry now. Thanks for the recipe.
Aloo Gobhi masala looks so good.I usually make dry aloo gobhi, will now make this curried one. Perfect with rice or rotis.. Thanks for the recipe.