Aloo Gobi Masala Recipe

Aloo gobi masala is a very frequently made dish in any north Indian home. It is tasty and everybody’s favourite. Learn how to make Indian cauliflower potato fry.

1kg tomato (tamatar) diced small
11/2″ piece ginger (adrak)
2 garlic (lasan) clove
25 gms lemon juice
1tblsp non-fat yogurt
oil (tel) as per requirement
550 gms cauliflower (phool gobi) florets
1 tsp cumin seed (jeera)
12 potatoes (aloo) cut in 1/2″ dice
50 gms vinegar (sirka)
250 gms big size onion (pyaj) halved, cut thin
100 gms cilantro (dhania) leaves
salt (namak) and red chillies (lal mirch) to taste
2 green onions (pyaj)
1/2 tsp basil (tulsi) leaves
1/2 tsp turmeric (haldi)

How to make aloo gobi masala:

  • Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbs canola oil.
  • Take off cauliflower florets as they will be done before the potatoes.
  • The vegetables should be cooked but firm.
  • Grind ginger and garlic.
  • If fresh ginger is not available, use 1/2 tsp ginger powder.
  • Finely cut the cilantro, green onion and jalape¤o.
  • Mix slice onion with basil, binegar and olive oil.
  • Marinate 10-15 minutes.
  • In a small wok on medium heat, mix in 1 tbs canola oil.
  • When hot, mix in the cumin seeds.
  • Fry until light brown.
  • Mix in the onions.
  • Stir fry until opaque.
  • Mix in ginger and garlic.
  • Saute for a few minutes.
  • Mix in the potatoes, cauliflower and the diced tomato.
  • If the vegetables stick to the pan, mix in a little yogurt to keep it moist.
  • Simmer (boil slowly at low temperature) until vegetables are done.
  • Sprinkle with cut cilantro, lemon juice and slice tomato before serving.