Aloo Gobi Masala is a delicious side dish made with cauliflower and potatoes and become tasty when is to be cooked in great blend of spices. It is one of the famous Punjabi recipes. In restaurants mostly it is served very oily and greasy. But here I’m going to tell you the easiest way to make this recipe, which is very tasty and less oily. Serve this delicious recipe along with dal and rice or with any Indian bread, puri or paratha.

Preparation time: 15-20 minutes
Cooking time: 25 minutes
Servings: 4 persons

Ingredients:

• 250 gms cauliflower (cut into big florets)
• 2 potatoes cut into big chunks
• 2 tsp ginger-garlic paste
• 4 green chillies chopped
• 2-3 curry leaves
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tsp fresh curd
• 4 tomatoes finely chopped
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/4 tsp dry mango powder
• 2 tsp vegetable oil
• Fresh chopped coriander leaves
• Fresh chopped spring onion (green part)
• Salt to taste

How to make Aloo Gobi Masala:

1. Heat up a vessel and add 1 tsp oil.
2. In a hot oil add cauliflower and potatoes.
3. Add salt and 1 cup of water.
4. Cover the vessel and leave to cook on low heat until become tender.
5. Check the tenderness of potatoes, add water if require.
6. Add chopped tomatoes, red chilli powder and turmeric powder. Cook for few minutes.
7. Add curd and mix well.
8. Add coriander powder, garam masala powder and dry mango powder.
9. Mix all the spices well until start leaving the oil.
10. Again cover it and let to cook on medium heat for 4-5 minutes.
11. Heat up a sauce pan and add 1 tsp oil.
12. As oil heats add curry leaves, cumin and mustard seeds. Saute for a minute.
13. Add green chillies and ginger-garlic paste, mix well and saute until cooked well.
14. Now pour this masala into the vessel of cauliflower and potatoes.
15. Mix everything thoroughly and cook for one more minute.
16. Garnish with chopped coriander and spring onions.

Chef Tips:

1. You can use boiled potatoes as well.
2. This recipe is dry in nature so adjust water accordingly.
3. If you like onion then add into the gravy or can blend onion into a fine paste and mix into the gravy.