Aloo Gobi Masala – Easy Curry for Rotis and Rice
Aloo Gobi Masala: When I hear the phrase “Match made in heaven”, yummy combination in food is something that comes to my mind. Like pooris and bhaji, idli and sambar etc., you can include the combination of these two veggies too in that list – Aloo and Gobi (i.e.,) Potatoes and Cauliflower. Potatoes and cauliflower being two of my favourite vegetables, this curry is something I truly enjoyed. My 4 year old son who is more a fan of cauliflower or potato roast also enjoyed this yesterday and asked me for a second serving. So, this truly is a hit.
There are many versions of Aloo Gobi Masala recipes – dry, semi dry, gravy etc. The one you will find below is more of a semi dry version. This recipe of Aloo Gobi Masala uses very simple ingredients easily available at home. Pair this Aloo Gobi Masala with rotis or plain steamed rice and that should be a satisfying meal. You could also pair it with some toasted bread, that should taste great too.
If you love potatoes, check out all potato recipes below
Fan of cauliflower roast? If yes, check below two cauliflower roast recipes with different marinations
For more curry, gravy and stir fry recipes, click below link
Preparation of Aloo Gobi Masala:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Potatoes: 2 medium
Cauliflower: 1 medium
Onion: 1 big
Tomatoes: 2 medium
Curd: 4 tbsp
Salt: as needed
Sugar: 1 tsp
Oil: 3 tbsp
Cumin Seeds: 1 tsp
Ginger Garlic paste: 1 tsp
Coriander Powder : 1.5 tsp
Cumin Powder: 1/2 tsp
Red Chilli Powder: 3/4 tsp
Kitchen king masala: 1 tsp ( you can substitute 1/2 tsp Garam Masala instead too)
Turmeric powder: 1/4 tsp
1. Peel the potatoes and cut them into wedges. Similarly, remove cauliflower florets. Heat water with some turmeric in a pan. Once the water begins to boil, add the potato wedges and the cauliflower florets. Parboil for around 5 minutes.
2. Drain the parboiled potatoes and the florets. Rinse them in cold water to prevent further cooking. Set aside.
3. Heat oil in a pan. Add cumin seeds. Once they splutter, add the onion and saute till it turns translucent.
4. Add the ginger garlic paste and saute till the raw smell is gone.
5. Now add the tomatoes and cook till they turn mushy.
6. Add all the spice powders and give a nice mix. You can add very little water at this stage to prevent burning of spice powders. Mix well for a couple of minutes.
7. Now add whisked curd and mix well.
8. At this step, add the parboiled potato wedges and cauliflower florets to the masala. Mix very carefully so that they do not break. Add around 1/4 cup of water, salt and sugar. Mix again.
9. Close and cook on low flame for around 10-12 minutes or until the water is completely absorbed and the potatoes are completely done. If water is still present, cook for some more time till water is absorbed. Make sure you do not over mix and break the vegetables.
10. Garnish with coriander leaves and serve hot with rotis, rice or toasted bread.