Aloo Gobi Masala Recipe

Ingredients:

• Potato(Aloo) – 1(large)
• Cauliflower(Gobi) – 10 to 12 medium florets
• Turmeric powder – 1/2 tsp
• Kashmiri chilli powder – 1 tsp
• Coriander powder – 3/4 tsp
• Garam masala – 1/4 tsp
• Salt – as required
• Kasthuri methi / dry fenugreek leaves – 1 tsp(crushed)
• Coriander leaves – 2 tblsp(finely chopped)

For the onion tomato paste:

• Oil – 2 tsp
• Onion – 1(medium sized)
• Tomato – 1(big) or 2(small)
• Ginger – 1 inch piece
• Garlic – 3 cloves
• Cashew nuts – 5 to 10

To Temper:

• Oil – 2 tsp
• Cumin seeds(Jeera) – 1 tsp
• Bay leaf – 1
• Cinnamon stick – 1/2 inch piece

Method:
1. Peel the skin of the potato and cube it. Keep it immersed in cold water until we use. Parboil the cauliflower florets in salt water for 3 to 4 mins. Drain the water and keep it aside. In a pan, add some oil and saute the ingredients under ‘For the onion tomato paste’ till they turn translucent. Allow it to cool completely.

2. Once it is cool, allow it to grind smoothly. Add water if required while grinding. Keep it aside. In a pan, temper with the items under ‘To Temper’.

3. Add chilli powder, turmeric powder and saute it in low flame for 20 to 30 seconds.(Take care not to burn the powders). Then add the ground onion tomato paste.

4. Add required water to the gravy and bring it to rolling boil. Now add the cubed potato. Along with this add the coriander powder and garam masala. Mix everything together and allow the potato to cook covered in medium flame.

5. When the potato is half cooked, add the cauliflower florets and mix it all together. Allow the masala to blend with the gobi for 7 to 10 mins in low flame. Garnish with crushed Kasturi methi and chopped coriander leaves.

Serve the yummy and creamy masala with Porri, Roti/chapathi or Pulao.

Also Read: Kadai Paneer Dry Recipe