Is there anything more perfect than Aloo Gobi Masala? I don't think so! This simple cauliflower and potato stir fry is an all season recipe that needs minimal effort but like most Indian recipes, is a flavour bomb. This recipe has no onions and garlic.
All my recipes usually start with sauteing onions and garlic but not this one. It doesn't need that flavor because it has so much going for itself. In fact the prominent aromatic here is ginger that really pushes this aloo gobi masala to another level.
This aloo gobi masala recipe makes it to to our table at least 1-2 times a week. I've grown up eating this sabzi and to me it just spells instant comfort food for me. It doesn't have too many steps, and you don't need to run to the grocery store for specific ingredients. If you have a fairly well stocked pantry, you probably have everything you need already. Who said Indian food was difficult?
Quick Walk Through: Aloo Gobi Masala
How to remove worms from cauliflower
Even though cauliflower is one of those vegetables that's very popular, it is also extremely susceptible to worms. They can hide in crevices, and even if you think you've cleaned the vegetable well, there's a chance you might have missed one or two. But this simple trick will make sure you've got them all - simply pour some hot water over the cauliflower florets and set them aside for a few minutes. This will help get rid of any worms you might have missed and also tenderise the cauliflower slightly, thereby making sure it cooks faster.
Ingredients you'll need to make aloo gobi
- Mustard Oil: brings out the authentic flavors but can be substituted with any neutral oil
- Hing or Asafoetida: A pinch of asafoetida introduces a savory umami flavor to the mix, though it's optional.
- Cumin Seeds, Dry Red Chillies, Ginger, Green Chillies: This tempering adds an aromatic flavour and a touch of heat
- Cauliflower: Fresh cauliflower florets, the heart of the recipe, offer a wholesome, nutritious base.
- Potatoes: Sliced potatoes contribute their creamy texture and mild flavor, pairing perfectly with the cauliflower
- Turmeric, Kashmiri Red Chilli Powder, Coriander Powder: These dry masalas add colour, fragrance and heat
- Tomato: A large tomato, roughly pureed and sliced, brings a tangy and slightly sweet element to the masala.
- Fresh Coriander: Chopped fresh coriander, used as a garnish, adds a burst of vibrant color and freshness to the aloo gobi masala.
How to make the best aloo gobi
1. Place the cauliflower florets in a bowl and pour hot water on them. Set them aside for 8-10 minutes. Heat 3-4 tablespoons of Mustard Oil in a skillet or kadhai. Shallow fry the Gobi (cauliflower) and Aloo (potatoes) for 5-7 minutes. Once cooked, use a skimmer to remove them from the kadai and set them aside.
2. In the same kadai, add the remaining 2 tablespoons of Mustard Oil. Add the Jeera (Cumin Seeds) and let them splutter. Add, whole Red Chillies, Hing (Asafoetida), Ginger, and Green Chillies. Stir-fry for a minute on low flame.
3. Add the Tomato Puree, Coriander Powder, Turmeric Powder, Chilli Powder and Salt. Mix well, cover, and cook for 5 minutes on medium-high flame.
4. Now, add the shallow-fried Gobi and Aloo along with sliced Tomatoes. Mix everything well.
5. Cover and cook for 15-20 minutes on low flame or until the Gobi is tender. Stir 2-3 times in between.
6. Finally, add freshly chopped Coriander and mix on high heat for 1-2 minutes. Serve hot!
Richa's top tips to make the gobi aloo
- It is best to make aloo gobi masala in a large wok or kadhai because the cauliflower and potatoes get a nice char when they are tossed around and stir fried on high heat. Plus it's just easier to mix everything up this way. But if you don't have it, you can easily make this in a frying pan.
- Cut the potatoes and cauliflowers the same size. This helps everything cook more evenly.
- If you have any leftovers, you can store it in the refrigerator in an airtight container for up to 3 days. Simply reheat it on the stovetop for a few minutes when you're ready to serve it again.
- This recipe does not contain any onion and garlic, but you can easily add it in if you prefer. Simply sauté it with the rest of the aromatics before adding the potatoes and cauliflower.
Watch the Recipe Video
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Aloo Gobi Masala
- 3 tablespoon Mustard Oil
- 1 teaspoon Cumin Seeds jeera
- 1 pinch Asafoetida hing (optional)
- 2 Dry Red Chillies
- 1 inch Ginger cut into thin juliennes
- 2 Green Chillies slit lengthwise
- 2 large Tomatoes sliced
- 2 large Tomatoes roughly pureed
- ½ teaspoon Turmeric haldi
- 1 teaspoon Kashmiri Red Chilli powder kashmiri lal mirch
- 2 ½ teaspoon Coriander Powder dhaniya powder
- 350 grams Cauliflower cut into florets (approx 3 cups cauliflower florets)
- 2 medium Potatoes peeled and cut lengthwise
- 1 teaspoon Salt
- Fresh coriander chopped for garnish
- Place the cauliflower florets in a bowl and pour hot water on them. Set them aside for 8-10 minutes.
- Heat 3 tablespoons of Mustard Oil in a skillet or kadhai. Shallow fry the Gobi (cauliflower) and Aloo (potatoes) for 5-7 minutes. Once cooked, use a skimmer to remove them from the kadai and set them aside.
- In the same kadai, add the Jeera (Cumin Seeds) to the remaining oil and let them splutter. Add whole Red Chillies, Hing (Asafoetida), Ginger, and Green Chillies. Stir-fry for a minute on low flame.
- Add the Tomato Puree, Coriander Powder, Turmeric Powder, Chilli Powder and Salt. Mix well, cover, and cook for 5 minutes on medium-high flame.
- Now, add the shallow-fried Gobi and Aloo along with sliced Tomatoes. Mix everything well. Cover and cook for 15-20 minutes on low flame or until the Gobi is tender. Stir 2-3 times in between.
- Finally, add freshly chopped Coriander and mix on high heat for 1-2 minutes. Turn off the heat and serve hot!
- This recipe does not require onions and garlic, but if you want, you can add sliced onions and chopped garlic right in the beginning
- Matar or green peas is also a great addition to aloo gobi. Boiled green peas or frozen peas can be added along with tomatoes and cooked for a few minutes