Aloo Gobi Masala | Cauliflower Potato Curry

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

Sasmita

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.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine North Indian Cuisine

Servings 4

Ingredients

  

• 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

Instructions

 

• 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 !

Notes

• 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.

Keyword Cauliflower, Gravy Recipe