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Aloo Gobhi Masala recipe, dried preparation of cauliflower and potatoes in Indian spices|Learn how to make Aloo Gobhi Masala.
Today here I am presenting one of the most popular and common vegetable preparation..Aloo Gobhi Masala. I have added peas to it which are optional in recipe. Many people love to add peas like me. Peas or no peas this vegetable tastes yumm with hot chapatis or parnathas.
You can call this preparation Aloo Gobhi Matar Masala when adding peas!!
Aloo is potatoes, Matar is Peas and Gobhi is Cauliflower. I grew up eating Aloo Gobhi especially in winters for everyday meals. Peas are added as optional . For me my mom makes the best Aloo Gobhi. I too make it regularly at my place for weekday meals but can’t match the taste that I get in her preparation. In India Peas and Cauliflower is considered as Winter Vegetable so it was prepared during winters only. My mom and grand moms always stressed on seasonal eating to get the maximum benefits of fruits and vegetables. Times have now changed we get most of the vegetables throughout the year and so we can make it all throughout the year!!
What goes best with Aloo Gobhi Masala
Fresh hot chapatis or parantha with with a bowl of fresh curd/yogurt or any raita of choice makes a wholesome meal. But you can also pair it with any Dal/Lentils like Dal Tadka, Dhuli Masoor Dal(Red Lentils). In Punjab it is served in Gurudwaras with Maa Chane Ki Daal or Dal Makhanai .
In North India especially in Punjab and Haryana, on roadside dhabas you can relish this fresh rustic vegetables with Makki Ki Roti and Sarson ka Saag with some fresh raddish on side. Whenever visiting India or the Northern states do try the Dhaba food. The taste and the flavors of the dishes are so rustic and out of the world. No fine dine or restaurants can come close to the taste of food that is served there.
Aloo Gobhi Masala is nut-free, vegan friendly and can be made gluten-free if we omit asafeotida or use it’s gluten-version.
I am happy to link my post for World Vegan Day.
Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:
Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy
Happy World Vegan Day Day!
Benefits of Cauliflower
Cauliflower is a rich source of anti-oxidants Vit C and K. It also has high amount of fiber and water is good for weight loss as it is low in carbohydrates. It strengths the bones, good for detox due to presence of some sulfur compounds and add shine to skin and hair.
Cauliflower can be used in combination with other vegetables in curries like Mix Vegetable Curry, Pulao like Mixed Veg. Pulao(in the recipe I have not added cauliflower but you can add it). Stuffed cauliflower parantha(Gobhi Ke Paranthe) is famous flatbread from Indian Sub continent, where grated gobhi is stuffed in paranthas and served with curd and tea. Gobhi ke Pakore, cauliflowers fritters in chickpea flour is a favorite of my hubby.
You can also add grated cauliflower for making Veg. Manchurian or vegetable Koftas. Will soon be posting another delish gobhi preparation Tandoori Gobhi Tikka, where cauliflower marinated in Indian Spices is grilled and served with chaat masala and lemon juice, just the famous Indian Paneer Tikka.
How to Cook Aloo Gobhi Masala
Since it is a very common vegetable all throughout India, every region has there own spice combinations to cook this vegetable. I make it in North Indian style, with lots of ginger, garlic, onions and spices. Use of ginger and garlic adds a lot f flavour to this plain vegetable. Many people add tomatoes too and many skip garlic and onions to make to as no-onion no garlic veggie.
How to cut, clean Cauliflower
To make any Gobhi or Cauliflower dish, always select fresh and cream colored cauliflower. Mom told me that cauliflower with fresh leaves on the side are the freshest ones. She always avoided buying the ones even with tiny brown spots.
To make Aloo Gobhi Masala, cauliflower should be cut into small florets. Mom and grand moms always used to tore way the florets with hands. never got the reason behind it but they hardly used knife to cut the florets.
These days cauliflowers are susceptible to worms. Even after cleaning properly in running water the worms may be hidden inside the tintty florets. For that after cutting florets, soak in warm water with tsp of salt. This kills all the worms and also makes cauliflower florets little tender so that it is cooked quickly.
Pointers to avoid soggy and over cooked Cauliflower..
If we overcook Cauliflower, it becomes soggy and loosed the crunchiness. I personally do not like the looks and texture of it. So to avoid it–
I always cook it in a thick bottomed pan. Add very less water.
Fry/Saute veggies in ginger garlic and onion masala for first 5 minutes then cover and for 5-8 minutes on low flame so that it doesn’t get burned from bottom.
Let’s now see my version of Aloo Gobhi Matar Masala
I am adding peas to this Aloo Gobhi preparation, but these are optional. If adding peas you can add fresh or frozen whichever are available to you.
Cauliflower, Potato/es, Peas, ginger, garlic, green chillies and onions.
Spices used here are.. coriander powder, turmeric powder, red chilli powder, garam masala, hing asafeotida(for gluten-free version,skip it use gluten-free asafeotida). Salt to taste and oil to cook.
I love to add a tsp of dried fenugreek leaves(kasuri methi) as it adds on to the taste flavour of the dish. It is totally optional. Fresh cilantro or Coriander leaves for garnish.
Note..While making for special occasion, you can add whole spices like cloves, black peppercorns and bay leaf. It really enhances the flavour and aroma of the dish.
First step is to cut and clean cauliflower in small florets and clean thoroughly in running water. Next soak the florets in warm water with a tsp of salt for 10-15 minutes.
Meanwhile, peel potatoes, soak frozen peas in water.
Make coarse paste of ginger garlic and green chilli. Use chilli as per your heat tolerance. Finely chop onion.
In a kadhai or heavy bottomed pan, add oil, when oil is hot add cumin seeds and asafeotida(optional). When seeds crackle, add ginger garlic green chilli paste and saute for 1-2 minutes.
Add onion and saute till light pink then add and mix dry spice powders and mix well.
Add peas, add 1/4 cup water and let the peas cook for a while. You can cover with lid.
Drain water from cauliflower, add to the peas along with cubed potatoes. Mix well and add very little water less than 1/4 cup, cover the pan with lid and cook on low flame for till cauliflower starts to look soft and tender. Check for doneness of the vegetables with fork. It should roughly take 10-12 minutes.
I do not overcook cauliflower, as I like slight crunch in it. If there is some water left in pan you can saute the vegetable on high flame for a minutes or so.Take care not to mash the cauliflower, as it will spoil the look and texture of the dish.
Garnish with fresh finely chopped cilantro leaves and serve hot wit bread of your choice.
Aloo Gobhi Masala
- Kadhai/Heavy Bottomed pan
- 1 Cauliflower(Medium)
- 2 Potatoes( Medium)
- 1/2 Cup Peas(Fresh Frozen) optional
- 1 Onion(Small)
- 4-5 Garlic Cloves
- Ginger Piece Small
- 1-2 Green Chillies optional
- Fresh Cilantro leaves
- 1 tsp Fenugreek Leaves (optional)
- 1 tsp Cumin Seeds/Jeera
- 1-2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1-2 tsp Garam Maslaa Powder
- Salt to taste
- ½-1 tsp Red Chilli Powder optional
- 2 tbsp Oil
- 1/4 tsp Asafeotida(optional) use gluten-free for gluten-free version
- First step is to cut and clean cauliflower in small florets and clean thoroughly in running water. Next soak the florets in warm water with a tsp of salt for 10-15 minutes.
- Meanwhile, peel potatoes, soak frozen peas in water. Finely Chop Onion.
- Make coarse paste of ginger garlic and green chilli. Use chilli as per your heat tolerance.
- In a kadhai or heavy bottomed pan, add oil, when oil is hot add cumin seeds and asafeotida(optional). When seeds crackle, add ginger garlic green chilli paste and saute for 1-2 minutes.
- Add onion and saute till light pink then add and mix dry spice powders and mix well.
- Add peas, add 1/4 cup water and let the peas cook for a while. You can cover with lid.
- Drain water from cauliflower, add to the peas along with cubed potatoes. Mix well and add very little water less than 1/4 cup, cover the pan with lid and cook on low flame for till cauliflower starts to look soft and tender.
- Check for doneness of the vegetables with fork. It should roughly take 10-12 minutes.Don't overcook cauliflower, as I like slight crunch in it. If there is some water
- Garnish with fresh Cilantro leaves and serve hot.
Do make this flavourful Aloo Gobhi Masala and let me know your feedback.
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