Aloo Gobi Masala is a North Indian cuisine prepared from Gobi (Cauliflower florets) and Aloo (Potatoes). Cauliflower and Potatoes is first saute in Oil and then we fry with Tomato, Onion and spices to make dry version of Spicy Aloo Gobi Masala. We can prepare Aloo Gobi in Gravy version as well as in Dry version. I have already shared the Aloo Gobi Curry, which is the gravy version of Aloo Gobi in my previous post. Today we will be preparing the dry variant of Aloo Gobi.
To prepare the Aloo Gobi Curry, increase the amount of spices and add water to make the gravy. The initial steps to prepare the gravy as well as the dry variant are same. At last stage, we need to only add water to make the gravy. You can also make the semi dry version of this recipe by adding small amount of water to the dry Aloo Gobi Masala recipe.
Aloo Gobi Curry Recipe can be prepared either in pressure cooker or in open pot, but Aloo Gobi Masala has to be prepared in open pot only. Preparing it in open pot will however take more time than gravy version. To prepare this recipe in quick time, you can use boiled potato and fry the cauliflower florets beforehand. However today we will be using the raw potatoes only and it will take more time than usual.
To prepare Aloo Gobi Masala, first we need to fry the Cauliflower Florets in Oil till they turn light golden in colour. Take the florets out of the Oil and keep them in kitchen towel to absorb the excess oil. Then in the same Oil, fry the Chopped Onion along with Cumin Seeds and Chopped Chilli. After you fry the Onion, add the Tomatoes and Salt and cook till they turn soft and mushy. Add the Chopped Potatoes and saute till it turns slight brown in colour. Then add the fried Gobi and all the spices. Fry all the ingredients and cook them properly. If needed you can add small amount of water and then cook by covering the kadai with the lid. Aloo Gobi Masala is ready to serve. Aloo Gobi Masala goes well with Roti, Naan, Parantha or Puri.
Please try our other Aloo Recipes and give your feedback. If you are looking for more Curry Recipes, do check
So, let’s start preparing,
Aloo Gobi Masala/Spicy Potato Cauliflower Masala
Ingredients:
- 250 gram Cauliflower (Gobi)
- 4 medium Chopped Potato
- 1 medium Chopped Onion
- 1 large Chopped Tomato
- 2 piece Chopped Green Chilli
- 1/2 teaspoon Cumin Seeds
- 2 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Kasuri Methi
- 2 tablespoon Chopped Coriander Leaves
- 3 tablespoon Oil
- Salt to taste
- Water to boil
Instructions:
Preparation of Cauliflower (Gobi) Florets and Potatoes:
- Take the Cauliflower and chop them into small pieces of size approx. 1 to 1½ inch.
- Take Water in a deep sauce pan and boil it with Salt. When the water comes to boil switch off the stove.
- Add the florets to hot water and keep them immersed for approx. 10 minutes.
- After 10 minutes drain the water. Wash and rinse the florets. Drain it completely and keep aside.
- Now take the Potatoes and peel off the outer layer with the help of a peeler. Wash them with water.
- Chop or dice the potatoes into small cube pieces of approx. 1 inch. Keep it aside.
Preparation of Aloo Gobi Masala:
- Heat Oil in kadai over medium heat.
- Add the Cauliflower Florets into the Oil and fry the florets till they are light golden in colour.
- Take out the fried Florets and place it in kitchen towel to absorb the excess oil. Keep it aside.
- In the same kadai add some more Oil and heat over medium heat.
- Add Cumin Seeds and allow it to crackle.
- Add Green Chilli and Chopped Onion. Fry the Onion till it turns transparent.
- Next add Ginger Garlic Paste and saute for 30 seconds.
- Add Chopped Potatoes and fry it till they are half cooked.
- Now add the fried Cauliflower and saute for 2-3 minutes.
- After 2-3 minutes add Chopped Tomatoes and Salt. Add Salt as per requirement since we have already added while boiling the Florets.
- Mix all the ingredients. Cover the kadai with lid and cook till the Tomatoes become soft and mushy.
- Open the lid and add the spices such as Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala.
- Mix well all the ingredients with the spices and fry it properly on low flame.
- Cover with lid again and cook till the Potatoes and Gobi are well cooked and becomes tender. It should not be over cooked and should be crunchy.
- While cooking, stir the vegetables in between on regular intervals so that it does not stick to the bottom of the kadai and burn.
- Open the lid of the kadai and add Kasuri Methi.
- Mix the Kasuri Methi uniformly and saute for 2 minutes.
- Switch off the stove and add Chopped Coriander Leaves. Mix it uniformly.
- Aloo Gobi Masala is ready to be served. Take out the Aloo Gobi Masala in a separate bowl.
- Garnish with Coriander Leaves and serve it hot with Roti, Naan or Parantha.
Notes:
- We have fried the Cauliflower Florets before frying it with the Potatoes. It enhances the taste of Aloo Gobi Masala.
- Since Potato takes more time to cook than Cauliflower, add Cauliflower to cook only after the potatoes are half cooked. Do not add them together.
- The Potatoes should be cooked in Oil till it is half cooked. Salt, Spices and Tomatoes should not be added till the potatoes are half cooked. Addition of these ingredients will disallow the cooking of potatoes properly.
- The spices can be adjusted as per your requirement of the spiciness of the Aloo Gobi Masala.
- You can use Red Chilli Powder in place of Green Chilli to bring spiciness to the gravy.
- While frying, if required you can add more oil to cook.
