Recipe- Mouthwatering Aloo Gobi Masala

Is there anything more quintessentially Indian 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 full of flavor. 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 recipe makes it to to our table at least 1-2 times a week. I’ve grown up eating aloo gobi masala and to me it just spells instant comfort food. 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?

Ingredients

3 tablespoon Mustard Oil
1 teaspoon Jeera / Cumin Seeds
1 Bayleaf
1 pinch Hing Asafoetida optional
2 Dry Red Chillies
1 inch Ginger cut into thin juliennes
2 Green Chillies slit lengthwise
350 grams Cauliflower cut into florets (approx 3 cups cauliflower florets)
2 Potatoes peeled and diced (medium )
1/2 teaspoon Turmeric
1 teaspoon Kashmiri Red Chilli powder
2 1/2 teaspoon Coriander Powder
1 teaspoon Salt
1/2 cup Tomatoes chopped
1 teaspoon Kasuri Methi roasted and crushed coarsely
Fresh coriander chopped (for garnish)

Method

* Place the cauliflower florets in a bowl and pour hot water on them. Set them aside for 8-10 minutes.

* Heat oil in a skillet or kadhai. Add cumin seeds and bayleaf and let the cumin splutter.

* Add hing (if using) and the dry red chilies and let this cook for half a minute. Then add the ginger juliennes and the slit green chilies. Fry till the ginger turns golden.

* Drain the cauliflower florets and add them to the pan along with potatoes and all the masalas- turmeric, red chilli powder, coriander powder and salt.

* Mix everything together, cover with a lid and let this cook on a slow flame till the potatoes and cauliflower are fork tender.

* Keep checking and stir occasionally to prevent the vegetables from sticking to the bottom of the pan. Add a tablespoon or two of water if required.

* Once the vegetables are cooked, add the chopped tomatoes and cook on a high flame stirring with a light hand, till the tomatoes turn a little soft.

* Add the kasuri methi and give it a quick mix. Serve hot garnished with chopped coriander.