Aloo Gobi masala recipe
Aloo gobhi matar sabji (Cauliflower curry with potatoes and peas) is best served with Roti /Nan flatbread and some hot piping dal.Left-over sabji can be stuffed to make a grilled sandwich or paratha.
Servings: 4
Equipment
- pan
- or air-fryer
Ingredients
- 500 gm Cauliflower
- 2-3 medium potatoes
- ¼ cup oil
- 2 large tomatoes
- ½ cup peas
- 1 tablespoon ginger
- 1 tablespoon garlic
- 1 tablespoon green chilly
- 1 tablespoon jeera or cumin seeds
Spices
- 1 teaspoon garam masala
- ½ tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon kasuri methi or dried fenugreek leaves
- 1 teaspoon coriander leaves for garnish
- Salt as per taste
Instructions
- Puree tomatoes,ginger,garlic and chilies to make a fine paste.
For cooking in a pan
- Heat 3 tablespoon oil in a pan.Cook potatoes for 10 minutes until 80% cooked.Keep them aside.
- Cook cauliflower for 8 mins till 80% cooked.Keep it aside.
- Add remaining oil along with cumin seeds and tomato paste. Cook for 10 mins.
- Add all the spice powders and cook for 10-12 mins till oil comes out of the gravy.
- Now, add peas,cooked cauliflower and potatoes.
- Mix slowly ,cook and let it simmer for 10 mins on a low flame or until the vegetables are soft.
- Garnish with chopped coriander leaves.
- Serve hot with roti or any flat bread.
In air fryer
- Air fry the potatoes for 5- 7 minutes after brushing oil on it at 190 deg C | 375 F. Keep it aside.
- Place the gobi pieces in the air fryer and brush oil on it.
- Air fry the cauliflower florets for 10 minutes. Keep it aside. Follow the remaining steps as it is to make the aloo gobi gravy.