Aloo gobi masala belongs to the North-indian kitchen and the Hindi name translates itself as potatoes (Aloo) and Cauliflower (Gobi) cooked with anIndian spice mix (Masala). The first time I tasted it was in the 1980`s on my first trip to north India. I found it delicious and here is the recipe.
In the well-known Indian cuisine aloo gobi, potatoes and cauliflower are cooked with onions, tomatoes, and spices. There are various different methods to prepare this meal. You can use only onions, only tomatoes, or neither onions nor tomatoes at all. The aloo gobi recipe I’m presenting today is one of my favourite adaptations. I also prepare it in various ways depending on the ingredients I have on hand. It contains spices as well as onions, tomatoes, ginger, and garlic.
Ingredients
Cauliflower florets 500 gram
Potatoes peeled and cut into medium sized pieces 500 gram
Green peas 250 gram
Onion finely sliced 1 nos
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Tomatoes finely chopped 1 nos
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Garam masala 1 teaspoon
Chilli powder 1 teaspoon
Asafoetida powder 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Oil as needed
Coriander leaves to garnish.
Lemon juice 2 teaspoon
Preparation
1. Heat oil in a pan, add onions, ginger and garlic and saute till the onion becomes gold brown.
Add asafoetida and turmeric powder and stir well.
Add tomatoes and cook well till it becomes a good paste.
Don`t forget to stir well.
2. Take some water in a deep a pan, add salt and cook cauliflower florets for five minutes, drain and keep aside.
In the same way cook the potatoes and keep aside.
Add coriander powder, chilli powder, garam masala, cumin powder, salt and lemon juice and mix well.
Add potatoes, green peas, cauliflower, mix well and cook for another five minutes.
Take off from the heat and garnish with coriander leaves.
Can be served with breads like chapatti, puri, paratha or boiled rice,
Aloo gobi masala
Ingredients
- 500 gram Cauliflower florets
- 500 gram Potatoes peeled and cut into medium sized pieces
- 250 gram Green peas
- 1 Nos onion finely sliced
- 1 teaspoon ginger chopped
- 1 teaspoon Garlic chopped
- 1 nos tomato chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- .5 teaspoon garam masala
- .5 teaspoon chilli powder
- 1/4 teaspoon Asafoetida powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Salt
- 1 Tablespoon vegetable oil
- 1 tablespoon coriander leaves chopped for garnishing
- 2 teaspoon lemon juice
Instructions
- Take some water in a deep a pan, add salt and cook cauliflower florets for five minutes, drain and keep aside.
- In the same way cook the potatoes and keep aside.
- 1. Heat oil in a pan, add onions, ginger and garlic and saute till the onion becomes gold brown.
- Add asafoetida and turmeric powder and stir well.
- Add tomatoes and cook well till it becomes a good paste.
- Don`t forget to stir well.
- Add coriander powder, chilli powder, garam masala, cumin powder, salt and lemon juice and mix well.
- Add potatoes, green peas, cauliflower, mix well and cook for another five minutes.
- Take off from the heat and garnish with coriander leaves.
- Can be served with breads like chapatti, puri, paratha or boiled rice,