Aloo Gobi Masala (Restaurant Style)
This aloo gobi masala is a rich, creamy and delicious curry dish made with potatoes, cauliflower, spices and herbs in a makhani gravy.
North Indian, Punjabi
medium sized cauliflower
or approx 2.5 to 3 cups chopped medium cauliflower florets
medium sized potatoes
or approx 2 to 2.5 cups diced potatoes
medium to large onion
- finely chopped
large ripe red tomatoes
or approx 2 to 2.5 cups finely chopped tomatoes
soaked in hot water for 20-30 minutes
ginger + 3-4 garlic cloves
- crushed to a paste in a mortar-pestle or approx 1 to 1.25 teaspoon ginger garlic paste
kashmiri red chili powder or deghi mirch
or ¼ teaspoon red chili powder - adjust as per the heat in the red chili powder
¼ to ½
or tandoori masala powder
crushed kasuri methi
(dry fenugreek leaves)
butter + 1 tablespoon oil
water or veg stock
salt as required
(indian bay leaf)
2 to 3
2 to 3
single strand of mace
First soak the cashews in warm water for 30 minutes. Then drain and blend them to a smooth paste with about 2 tbsp water in a grinder or blender.
Rinse and peel the potatoes and then dice them. Chop the onions and tomatoes finely.
Chop the gobi/cauliflower into medium sized florets. Rinse the florets well in water.
Heat enough water with salt for the florets to be immersed in, on stove top or in the microwave.
Add the rinsed florets and keep them immersed in the hot water for 15-20 mins. This is to to get rid of the insects or worms that might be in the cauliflower.
Then drain the cauliflower and rinse once again with fresh water.
making aloo gobi masala
Heat the butter and oil in a pan and add all the whole spices or whole garam masala listed above. Saute till the spices become fragrant.
Then add the chopped onions and saute till they become golden.
Add the ginger-garlic paste. Stir and saute till the raw aroma of the garlic-ginger goes away.
Add the chopped tomatoes and saute till the tomatoes become soft and pulpy. This takes about 5-7 minutes on a low to medium flame.
Add the cashew paste and all the spice powders one by one - turmeric powder, red chilli powder and coriander powder.
Stir and saute till you see fat coming from the sides of the masala paste.
The masala paste will start getting together and you will clearly see the fat leaving the sides. This process takes about 8-10 minutes on a low to medium flame.
Keep stirring often so that the masala does not stick to the pan.
Add the cauliflower and the potatoes. Stir well. Then pour water and season with salt.
Do add water as required. Where we live, I get cauliflower which takes more time to cook. Thus I add more water. If the cauliflower takes less time to cook, then add less water.
Cover and cook the curry till the veggies are done but not falling apart. Stir for a few times when the veggies are simmering.
If the gravy (sauce) thickens too much then just add a few tablespoons of water and simmer for a couple of minutes.
Lastly add the garam masala powder, crushed kasuri methi and cream.
Stir and simmer the curry for half a minute without the lid. You can garnish with chopped coriander leaves if you prefer.
Serve the aloo gobi hot dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with rotis, naan or steamed basmati or cumin rice.
full recipe -