In a pan, add in oil and fry the potato wedges and cauliflower florets separately until light golden brown.
Remove excess oil and keep just 5 tbsp of Oil on the same pan. To this add cumin seeds and Onion Puree.
Cook the pureed Onions till it changes color to light brown and it reduces its quantity. You will be able to see oil releasing at the corners.
Once the onions are cooked add ginger garlic paste and saute it for a minute.
Now add turmeric powder, chilli powder and coriander powder and cook them till the raw smell goes away.
Once the spices are cooked well add the pureed tomatoes. Add the remaining blended tomato puree with 1/2 cup water and allow the gravy to cook. You will see that oil starts to float when the gravy is cooked well. Add water and salt to the curry and adjust the gravy accordingly.
Now add the fried Cauliflower and potato to the gravy and cook and simmer it for 10 mins on medium flame.
After 10 mins, add the garam masala powder and mix it well. Aloo gobi is now ready. Switch off the flame and garnish it with coriander leaves.
Ingredients
Directions
In a pan, add in oil and fry the potato wedges and cauliflower florets separately until light golden brown.
Remove excess oil and keep just 5 tbsp of Oil on the same pan. To this add cumin seeds and Onion Puree.
Cook the pureed Onions till it changes color to light brown and it reduces its quantity. You will be able to see oil releasing at the corners.
Once the onions are cooked add ginger garlic paste and saute it for a minute.
Now add turmeric powder, chilli powder and coriander powder and cook them till the raw smell goes away.
Once the spices are cooked well add the pureed tomatoes. Add the remaining blended tomato puree with 1/2 cup water and allow the gravy to cook. You will see that oil starts to float when the gravy is cooked well. Add water and salt to the curry and adjust the gravy accordingly.
Now add the fried Cauliflower and potato to the gravy and cook and simmer it for 10 mins on medium flame.
After 10 mins, add the garam masala powder and mix it well. Aloo gobi is now ready. Switch off the flame and garnish it with coriander leaves.
Main Ingredients
- 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 (Pureed): 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 (Pureed or Chopped): 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 (Chopped): Garnished at the end for freshness and color.
- Salt: Adjusted as per taste to enhance the overall flavor of the dish.
FAQs
- 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 use pre-made ginger garlic paste?
A: Yes, you can use pre-made paste for convenience, but using fresh paste enhances the flavor. - Q: How do I adjust the spiciness of the dish?
A: Adjust the quantity of chili powder according to your spice preference for a milder or spicier taste. - 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. - Q: Can I make Aloo Gobi Masala ahead of time?
A: Yes, you can make it in advance. Reheat and garnish just before serving to enhance the flavors. - Q: Can I freeze Aloo Gobi Masala?
A: While it’s best enjoyed fresh, you can freeze it after cooking. Thaw and reheat gently before serving.
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