Aloo Gobi Masala

Learn how to make a delicious and easy Aloo Gobi Masala, a classic Indian potato and cauliflower curry. Perfect for a hearty vegetarian meal at home.

45 min 4 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them

Follow step-by-step instructions

Heat vegetable oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and green chilies (if using). Cook for 1 minute until fragrant.
Add the chopped tomatoes and cook, mashing occasionally, until they soften and the oil starts to separate, about 5 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes, stirring continuously.
Add the potato cubes and cauliflower florets to the pan. Toss well to coat them evenly with the spice mixture.
Pour in 1/2 cup of water, cover the pan, and reduce heat to low. Cook for 15-20 minutes, or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking.
Once the vegetables are cooked through, remove the lid. Increase heat to medium-high and cook for another 3-5 minutes to evaporate any excess moisture and achieve a slightly drier consistency.
Sprinkle with garam masala and garnish generously with fresh chopped cilantro.
Serve hot with roti, naan, or rice.