Aloo gobi recipe – Potato cauliflower in delicious spicy onion tomato gravy. Aloo gobi is one of the most commonly made North Indian side to pair with Indian flat breads or Plain rice or even with simple rice varieties. One can find the aloo gobi combo even on the restaurant menus and parties. There are 2 ways a aloo gobi recipe is made. A dry version and the other a gravy one. I am sharing a simple recipe that yields a tasty delicious gravy similar to the one served in restaurants.
In restaurants, aloo gobi is made by frying the potatoes and cauliflower first and then added to the gravy or masala. For a home version to keep it simple and healthy, i have steamed the aloo and gobi and used here. But the taste of the deep fried aloo gobi is very good and lends a unique texture to both the veggies.
If you are trying to replicate the restaurant gravy then you can shallow fry and use them in this recipe. You may like to try this with plain paratha, naan, roti, plain rice or with simple jeera rice.
Most times aloo doesn’t get cooked well or takes very long if used directly in the gravy, so i have steamed them here.
How to make aloo gobi masala – step by step photos
1. Chop onions to cubes. Deseed the tomatoes and cube them as well. Add them to a blender jar. You can either make a paste of onions, tomatoes and cashews together or onions separately and tomato and cashews together. I prefer them separate.
2. Make a fine paste of these.
3. You can steam the potatoes and cauliflower or shallow fry them in oil until almost cooked. If steaming i steam the potatoes until half done, then add cauliflower. Continue to steam till al dente. While the veggies get steamed you can begin to make the gravy.
4. Heat oil in a pan and crackle some cumin/jeera. You can also use 2 green cardamoms and 1 small bay leaf.
5. Add ginger garlic paste and fry until it smells good.
6. Add the onion paste.
7. Saute until it turns lightly golden.
8. Add the tomato cashew paste.
9. Saute until the raw smell of tomatoes and onions has completely vanished.
10. Add chilli, garam masala, coriander powder, red chili powder and salt.
11. Saute until the masala begins to leave the sides of the pan. There is not much oil used here otherwise you cook until the oil separates.
12. Add 3/4 cup water. You can also use the steamed stock. Let the gravy begin to bubble and thicken a bit.
13. Add aloo gobi.
14. Stir and cook covered until the aloo gobi is cooked completely.
15. Add crushed kasuri methi/ fenugreek leaves.
16. Add chopped coriander leaves.
Serve hot with rice or paratha.
For more potato recipes you may like to check
Punjabi Dum aloo
Simple dum aloo
Restaurant style aloo gobi recipe
- ¾ cup cubed potato / aloo (¾ by ¾ inch 1 medium)
- 1 ½ cup gobi / cauliflower florets (150 grams)
- 2 tbsps oil
- ½ tsp cumin / jeera
- 1 cup cubed onion
- 1 green chili
- ¾ cup deseeded cubed tomatoes
- 1 tsp ginger garlic paste
- 6 to 8 cashews or 2 to 3 tbsps cream / malai
- ¾ tsp garam masala
- ¾ tsp coriander powder
- ¾ tsp red chili powder (Kashmiri or byadgi)
- Salt as needed
- ½ tsp crushed kasuri methi / fenugreek leaves
- Coriander leaves handful chopped
- Cut and rinse cauliflower florets well in water. Add them to hot water and set aside for a while. Drain the water.
- Steam or cook potatoes and cauliflower until half cooked. I usually steam them in a pressure cooker. Bring 2 cups water to a boil in a cooker or steamer. Add the cubed aloo gobi to a steam basket and steam them until half done. Set these aside. For a restaurant style, you can skip steaming and shallow fry these until half cooked and aromatic. Set these aside.
- Make a paste of onions. Set aside. In the same jar blend tomatoes and cashews to a fine paste. You can also blend onions, tomatoes and cashews together if you are short of time. But sauteing them separately yields a better tasting gravy in this recipe.
- Heat a pan with oil, add cumin and allow to splutter. Add ginger garlic paste and saute until the raw smell goes off. Add the onion paste and cook until the paste turns light golden and the raw smell goes away. Add tomato paste and cook until the masala turns thick and evaporates all the moisture.
- Add red chili powder, garam masala, turmeric and salt.
- Cook until the masala begins to leave the sides of the pan.
- Then add 1 ¼ cup water and stir well. Cook until the gravy thickens slightly.
- Add the steamed or fried aloo gobi to the gravy. Cover and simmer until the veggies are cooked completely. Add kasuri meti. Switch offf. Add coriander leaves.
- Serve with rice or roti.