Aloo Gobi Dry Curry | Potato Cauliflower Masala | Quick side dish for Chapathi/Roti | Dry Subzi

When the blogging fever hits you there is no turning back. I made this Aloo Gobi masala for our dinner today. Even though the lighting was poor I managed to take step by step pics so that I can uodate the recipe today itself. I wish I could continue this enthusiasm all day everyday 😬 

This recipe was taught to me by my best friend in London.She is from UP, India and I absolutely love her soft phulkas, Baingan Barta and Aloo Gobi. Though I haven’t able to recreate those beautiful Phulkas like her 😪😪, the other two recipes I have mastered. This one tastes exactly like the AlooGobi served in restaurants.  The reason is the freshly ground spice powder made from Fenugreek, Saunf and Coriander seeds. Don’t miss out that. It takes approximately 35 minutes to cook and it serves 4 people.

Print Recipe

Aloo Gobi Dry Curry | Potato Cauliflower Masala | Quick side dish for Chapathi/Roti | Dry Subzi

Course

brunch, lunch

Cuisine

indian

Prep Time

10 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 300 gms Cauliflower 20-25 Florets
• 4 Medium Size Potato peeled and chopped into cubes
• 1 Big Onion
• 1 tomato
• 1/2 tbsp Finely Chopped Ginger and Garlic pieces (i always prefer using fresh ginger garlic. If you want you can substitute it with GG paste)
• 1/2 tsp salt
• 1/2 tbsp Kashmiri RedChilli Powder
• 1/2 tbsp Garam Masala Powder
• 1/2 tsp Turmeric Powder
• 1 tbsp gram flour
• 3 tbsp Oil
• 1/2 tsp Jeera Seeds
• 1/2 tbsp Kasuri Methi leaves

To roast and grind

• 1 tsp Saunf
• 2 tbsp Coriander Seeds
• 1/2 tsp Fenugreek Seeds
• 1 small Dried Red Chilli

Course brunch, lunch Cuisine indian Prep Time 10 minutes Cook Time 35 minutes Servings people Ingredients 300 gms Cauliflower 20-25 Florets 4 Medium Size Potato peeled and chopped into cubes 1 Big Onion 1 tomato 1/2 tbsp Finely Chopped Ginger and Garlic pieces (i always prefer using fresh ginger garlic. If you want you can substitute it with GG paste) 1/2 tsp salt 1/2 tbsp Kashmiri RedChilli Powder 1/2 tbsp Garam Masala Powder 1/2 tsp Turmeric Powder 1 tbsp gram flour 3 tbsp Oil 1/2 tsp Jeera Seeds 1/2 tbsp Kasuri Methi leaves To roast and grind 1 tsp Saunf 2 tbsp Coriander Seeds 1/2 tsp Fenugreek Seeds 1 small Dried Red Chilli

Instructions

1. Clean cauliflower and wash the florets in warm water
2. Peel potato skin and roughly chop them into cubes
3. In a frying pan dry roast Saunf, Coriander Seeds, Fenugreek seeds, Red Chilli and grind it to smooth powder
4. Heat 2 tablespoon oil in the same pan and add jeera seeds
5. Add onion, ginger garlic pieces and saute until onion turns pink in color

   
6. After approximately 2-3 minuted add chopped tomatoes. Add salt, turmeric, chilli powder and garam masala powder. Saute for a minute

   
7. At this stage add cauliflower and potato

   
8. Mix everything well and add little water
9. Close the pan and let the veggies get cooked for 12-15 minutes
10. Open inbetween and slightly stir the veggies. Don't add too much water. It might then become soggy

    
11. Once the veggies are almost cooked add gram flour and the freshly ground spice powder

    
12. Mix them thoroughly so that every piece of vegetable is coated well in the spice powder
13. Add the remaining 1 tablespoon oil and let it get cooked in open pan for approximately 5 minutes
14. Add crushed kasuri methi leaves and mix everything together

    
15. Yummy, flavorful Aloo Gobi is ready to be served with Roti or Rice