Also Known As
- Aloo Gobi (आलू गोभी) or Aloo Gobi Sabzi (आलू गोभी सब्जी) or Masaledar Aloo Gobi (मसालेदार आलू गोभी) in North India.
- Alu Phoolkopi Torkari (আলু ফুলকপি তরকারি) in Bengal.
Ingredients for Aloo Gobi Masala
Instructions for Aloo Gobi Masala
In a pan, add oil and fry the potato wedges and cauliflower florets separately until they turn light golden brown.
Remove excess oil, keeping a small amount in the pan. Add cumin seeds and onion puree to the pan.
Cook the onion puree until it changes to light brown and reduces in quantity. You will notice oil releasing at the corners.
Once the onions are cooked, add ginger garlic paste and sauté for a minute.
Add turmeric powder, chilli powder, and coriander powder. Cook until the raw smell of the spices disappears.
Add pureed tomatoes and the remaining blended tomato puree with water. Allow the gravy to cook until oil starts to float on top. Add water and salt to adjust the gravy consistency.
Add the fried cauliflower and potatoes to the gravy. Cook and simmer for 10 minutes on medium flame.
After 10 minutes, add garam masala powder and mix well. Aloo Gobi Masala is now ready. Turn off the flame and garnish with coriander leaves.
Ingredients
Directions
In a pan, add oil and fry the potato wedges and cauliflower florets separately until they turn light golden brown.
Remove excess oil, keeping a small amount in the pan. Add cumin seeds and onion puree to the pan.
Cook the onion puree until it changes to light brown and reduces in quantity. You will notice oil releasing at the corners.
Once the onions are cooked, add ginger garlic paste and sauté for a minute.
Add turmeric powder, chilli powder, and coriander powder. Cook until the raw smell of the spices disappears.
Add pureed tomatoes and the remaining blended tomato puree with water. Allow the gravy to cook until oil starts to float on top. Add water and salt to adjust the gravy consistency.
Add the fried cauliflower and potatoes to the gravy. Cook and simmer for 10 minutes on medium flame.
After 10 minutes, add garam masala powder and mix well. Aloo Gobi Masala is now ready. Turn off the flame and garnish with coriander leaves.
Notes
Main Ingredients for Aloo Gobi Masala
- Oil: Used for frying potatoes and cauliflower, and later for cooking the masala.
- Potato: Cut into wedges, providing a starchy and hearty element to the dish.
- Cauliflower: Florets fried until light golden brown, adding a mild and nutty flavor.
- Cumin Seeds: Used for tempering, imparting a warm and earthy aroma to the dish.
- Onions: Cooked until light brown to form the base of the masala.
- Ginger Garlic Paste: Adds a pungent and aromatic flavor to enhance the overall taste.
- Tomato: Blended to form the tomato base for the gravy.
- Turmeric Powder: Adds a warm color and subtle earthy taste to the masala.
- Chilli Powder: Infuses heat and spiciness to the dish according to taste.
- Coriander Powder: Contributes a fragrant and citrusy note to the masala.
- Water: Used to adjust the consistency of the curry.
- Garam Masala Powder: Added towards the end for a final burst of aromatic spices.
- Coriander Leaves: Garnished at the end for freshness and color.
- Salt: Adjusted as per taste to enhance the overall flavor of the dish.
Serving Suggestions
Aloo Gobi Masala pairs beautifully with steamed basmati rice, warm fluffy naan bread, chapati, pulka, or roti. Its rich, spiced flavors make it a comforting main dish for lunch or dinner.
Storage Tips for Aloo Gobi Masala
To store Aloo Gobi Masala, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to retain moisture.
People Also Ask About Aloo Gobi Masala
Q. What is Aloo Gobi made of?
A: Aloo Gobi is a popular Indian dish made of potatoes (aloo) and cauliflower (gobi) cooked with a blend of spices, onions, tomatoes, and sometimes peas. The dish is known for its vibrant yellow color, which comes from turmeric, and its rich, flavorful taste.
Q. Is Aloo Gobi the same as Bombay potatoes?
A: No, Aloo Gobi and Bombay potatoes are not the same. While both dishes feature potatoes as a primary ingredient, Aloo Gobi includes cauliflower and is cooked with a different combination of spices, often resulting in a thicker, more saucy consistency. Bombay potatoes, on the other hand, typically consist of spiced, fried potatoes and have a drier texture.
Q. Is Aloo Gobi high in calories?
A: Aloo Gobi can be moderate in calories, depending on the amount of oil used and the portion size. It primarily consists of vegetables, making it a nutritious choice. To reduce the calorie content, you can use less oil and increase the proportion of cauliflower to potatoes.
Q. Why is it called Aloo Gobi?
A: The name “Aloo Gobi” comes from the Hindi words for its main ingredients: “aloo,” meaning potatoes, and “gobi,” meaning cauliflower. The dish is a staple in Indian cuisine and is loved for its simplicity and the harmonious blend of spices that enhance the natural flavors of the vegetables.
Q. Can I use frozen cauliflower for this recipe?
A: Yes, you can use frozen cauliflower, but make sure to thaw and drain it before frying.
Q. Can I skip the pureeing step for onions and tomatoes?
A: While pureeing provides a smoother consistency, you can chop them finely if you prefer a chunkier texture.
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