I really want to try this recipe and then yesterday I prepared this dish as per this recipe and after taste the dish it’s really aromatic and yummy, there are lots of Indian spicy flavors explored on your taste buds.
Now, this Aloo Gobi Masala recipe is really one of my personal favorites and reminds me of the spicy aroma in our kitchen when my mom was also cooking aloo gobi( Potatoes & Cauliflower) as per my demand and she really like it.
So come on and get your pots and pans out and let your home smell like India!
Aloo Gobi Masala – Potatoes & Cauliflower Curry Recipe
Aloo Gobi Masala RecipePrint Recipe
- 1 cauliflower head (cut in florets)
- 2 potatoes (peeled and cut into small cubes)
- 1 teaspoon cumin seeds
- 1 teaspoon garlic paste
- ½ inch ginger piece (grated)
- 3 tablespoon vegetable oil
- 1 teaspoon dried coriander
- 1 teaspoon dried pomegranate seeds
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 2 tablespoons fresh chopped mint
- 1 tomato (chopped)
- 2 to 3 tablespoons plain yogurt
- Salt as needed
- 3 green chilies (chopped)
Heat oil in a pan and add garlic paste, sauté for few seconds or until the garlic leaves its aroma, then add cumin seeds.
Add chopped potatoes and cauliflower florets and cook for 5 more minutes.
Add dried coriander, green chilies, curry powder, turmeric powder and pomegranate seeds, cook for 1 more minute then add tomatoes, cover the lid and cook for 5 more minutes.
Uncover the pan and finally add yogurt and cook until the cauliflower and potatoes are tender and properly done.
Just 2 minutes before removing the pan from heat, add grated ginger and chopped mint.
Take out in a serving dish and serve with traditional Indian roti or nan.
You might also like:
- Indian Spicy Dum Aloo
- Mixed Vegetable Curry
- Prawn Malai Curry
- Chicken Boti With Chilled Lassi
- Beef Meatballs Curry
- Bengali Fish Curry
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista.
I’m now a freelance writing nomad. I do not miss the hospitality industry! Read more about me…