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Aloo Gobhi (potato–cauliflower curry) is a staple in Indian households, often enjoyed as part of everyday meals. In this masala variation, cauliflower florets and potatoes are stir-fried with onions, tomatoes, ginger-garlic, and a mix of ground spices until tender. The dish has a slightly dry texture (sukka style), coated with masala instead of gravy, making it perfect to eat with rotis, parathas, or even as a side with rice and dal.
The flavor comes from roasting the spices with onion and tomato until they cling to the vegetables. A sprinkle of kasuri methi and fresh coriander adds fragrance. This dish is nutritious, vegan, gluten-free, and full of fiber. It is simple to prepare yet rich in taste — a go-to comfort food for both weekdays and festive meals.
Prep Veggies
Wash and cut potatoes into cubes. Cut cauliflower into medium florets. Parboil cauliflower in salted water for 2 minutes (removes raw smell and worms, if any). Drain.
Tempering
Heat oil in a pan. Add cumin seeds, let them splutter. Add sliced onions and sauté until golden.
Add Spices & Tomatoes
Stir in ginger-garlic paste and green chili. Add tomatoes, turmeric, chili powder, coriander, and cumin powder. Cook until tomatoes soften and oil releases.
Add Vegetables
Add potatoes and cauliflower. Sprinkle salt. Mix well so the masala coats vegetables. Cover and cook on low flame for 15–20 minutes, stirring occasionally, until tender but not mushy.
Finish
Sprinkle garam masala and kasuri methi. Mix gently. Garnish with coriander leaves.
Serve
Serve hot with roti, paratha, or dal-rice.
Yes. Skip them and increase tomatoes + ginger; it becomes a satvik version often made during fasting.
Yes, peas (matar) make it richer and add sweetness — turning it into Aloo Gobhi Matar.
It’s medium spiced, but you can adjust chili powder and green chilies to taste.
Yes. Refrigerate for 2 days. Reheat on low flame before serving.
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