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Aloo Gobi Recipe / How to Make Aloo Gobi Masala / Punjabi Aloo Gobi Recipe / Easy and Simple Aloo Gobi / Restaurant Style Aloo Gobi Recipe / Potato Cauliflower Dry Curry Recipe.

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Aloo Gobi Recipe / How to Make Aloo Gobi Masala / Punjabi Aloo Gobi Recipe / Easy and Simple Aloo Gobi / Restaurant Style Aloo Gobi Recipe / Potato Cauliflower Dry Curry Recipe.

Aloo Gobi, a very common Indian vegetable dish of North Indians made with Aloo (Potatoes) and Gobi (Cauliflower) and with some Indian spices. There are different versions of Aloo Gobi curry. In fact every Indian kitchen has their own adaptation of Aloo Gobi. Punjabi aloo gobi or potato cauliflower dry curry is a popular dish served in all Indian restaurants.

This curry can be served as a side dish with Indian flat breads like Chapathi, Paratha, Naan and Rice dishes like Ghee Rice / Ney Choru, Vegetable Pulao, Coconut Milk Rice, Chana Dal Dum Biriyani etc.

 
You may also be interested in the other Punjabi recipes of this blog like, Matar Paneer, Shahi Paneer, Chana Dal Masala, Mooli Paratha, Carrot Halwa and now the latest one added, Aloo Gobi

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 4
Calories: 300 / 1 cup

Ingredients for Aloo Gobi Masala:

Cauliflower – ½ kg (1 medium sized)
Potato – 4 medium sized
Onion – 2 medium
Tomato – 2 medium (optional)
Homemade Ginger Garlic Paste – 2 tbsp.
Red Chilli Powder – ½ tbsp.
Coriander Powder – 1 tbsp.
Turmeric Powder – ½ tsp.
Cumin Powder – ½ tsp.
Homemade Garam Masala Powder – ½ tsp.
Oil / Ghee – 3 tbsp.
Salt – as required
Coriander / Cilantro Leaves – ¼ cup
Water – ½ cup

How to Make Aloo Gobi Masala:

Chop the Cauliflower into medium sized florets. Rinse the Cauliflower florets under running water. Boil water in a sauce pan by adding little salt. Blanch the cauliflower florets in this boiled water for 10 to 15 minutes. Drain the Cauliflower after 15 minutes. Peel, rinse and slice the Potatoes into wedges. Keep aside.

Heat Oil / Ghee in a heavy bottom pan. Add the Onion and sauté it until translucent. Add the homemade Ginger Garlic Paste and sauté for a minute. Next add the Turmeric Powder and mix for a minute. Add the Red Chilli Powder, Coriander Powder and Cumin Powder. Once the Onion, ginger and garlic paste are thoroughly coated in spices, add the chopped Tomatoes and Salt, stirring constantly until fragrant, about 30 seconds. Mix well.

Add the Potato wedges and sauté for 5 minutes or until the potatoes are tender. Next add the blanched Cauliflower to the pan. Sauté it for few minutes. Add the Water and mix everything well so that the masala gets coated on the vegetables. Cover the pan and cook on low flame for 10 minutes stirring occasionally. When the cauliflower and potato pieces are cooked, add the Garam Masala Powder and mix well.

Serve Aloo Gobi hot with Mooli Paratha, Chapathi or plain steamed rice.

My Recipe Notes on Aloo Gobi:

1. Try to use fresh Cauliflower and Potatoes.
2. Blanching the cauliflower is optional. I blanch it normally as it takes long time to cook. Blanching helps to get rid of the insects.
3. Adjust the spices as per your tolerance level.
4. I have used Indian spices to flavour the curry. All these spices are available in Indian supermarkets or grocery stores.
5. Stir occasionally while cooking to avoid veggies from sticking to bottom of pan.

Serve Aloo Gobi with Indian flat breads or with rice. 

Happy Cooking..

Cheers..

Seena.

N.B.

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Indian Cauliflower and Potato Curry Recipe.

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • ew Wayne (2019-03-20 00:31:49)
    Looks absolutely delicious.
    Seena Koshy (2019-03-25 17:23:03)
    Thank you Wayne,
  • Jasmine (2019-03-19 00:27:28)
    I was waiting for this recipe from your blog Seena. Thank you so much.
    Seena Koshy (2019-03-25 17:22:19)
    Thank you Jasmine.

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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