Aloo Gobi Masala

Aloo Gobi Masala is a popular vegetarian dish from North India that showcases the delightful combination of potatoes (aloo) and cauliflower (gobi), cooked in a flavorful blend of spices and aromatic herbs. This delicious and comforting curry is loved for its simplicity and ability to bring out the natural flavours of the vegetables. Aloo Gobi Masala is often enjoyed as a main course with roti (Indian bread) or rice, and its versatility makes it suitable for both everyday meals and special occasions. Let’s explore the details of this mouthwatering recipe and learn how to recreate the flavours of this classic Indian dish!


  • 2 medium-sized potatoes, peeled and cubed
  • 1 small cauliflower, cut into florets
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust according to spice preference)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnishing)


  1. Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
  2. Add the finely chopped onions to the pan and sauté until they turn golden brown.
  3. Add the ginger-garlic paste and sauté until the raw smell disappears.
  4. Add the chopped tomatoes to the pan and cook until they become soft and mushy, stirring occasionally.
  5. Once the tomatoes are cooked, add the turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute to allow the spices to release their flavour.
  6. Add the cubed potatoes and cauliflower florets to the pan. Mix gently to coat the vegetables with the spice mixture.
  7. Cover the pan with a lid and cook on low heat for 15-20 minutes or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking. If needed, you can sprinkle a little water to avoid burning.
  8. Remove the lid once the vegetables are cooked and increase the heat to medium. Stir-fry the aloo gobi for another 5-7 minutes to give it a slightly crispy texture.
  9. Sprinkle garam masala over the cooked aloo gobi and mix well. Cook for an additional minute.
  10. Turn off the heat and transfer the Aloo Gobi Masala to a serving dish. Garnish with freshly chopped coriander leaves.
  11. Serve the Aloo Gobi Masala hot with roti, paratha, or rice.

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