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.