Aloo Gobi Masala is one of the most loved North Indian vegetarian dishes, known for its comforting flavours and simple preparation. Made with potatoes (aloo), cauliflower (gobi), onions, tomatoes, and aromatic spices, this curry pairs perfectly with roti, paratha, or steamed rice. Whether you are a beginner or an experienced cook, this recipe is incredibly easy to make and turns out delicious every time.
Why You Will Love This Aloo Gobi Masala
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Easy recipe with basic ingredients
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No fancy equipment required
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Perfect for lunch, dinner, or lunchbox
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Healthy, flavourful, and home-style
Ingredients Needed
Vegetables
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2 cups cauliflower florets
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2 medium potatoes, diced
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1 medium onion, finely chopped
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2 medium tomatoes, chopped
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2–3 green chillies (optional)
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1 tbsp ginger-garlic paste
Spices
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1 tsp cumin seeds
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1 bay leaf
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½ tsp turmeric powder
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1 tsp red chilli powder
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1 tsp coriander powder
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½ tsp garam masala
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1 tsp cumin powder
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1 tsp kasuri methi (optional)
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Salt to taste
Other
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2–3 tbsp oil
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Fresh coriander for garnish
How to Make Aloo Gobi Masala (Step-by-Step)
Step 1: Prepare the Vegetables
Wash the cauliflower florets and soak them in warm salted water for 10 minutes. Peel and chop potatoes into medium cubes.
Step 2: Fry the Potatoes & Cauliflower (Optional but Recommended)
Heat 1 tbsp oil and lightly fry potatoes and cauliflower until they turn light golden. Keep aside.
(This step keeps them crisp and prevents overcooking.)
Step 3: Prepare the Masala
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Heat 2 tbsp oil in a pan.
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Add cumin seeds and bay leaf.
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Add chopped onions and sauté until golden.
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Add ginger-garlic paste and sauté for 1 minute.
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Add tomatoes, green chillies, and salt. Cook until tomatoes turn soft and oil separates.
Step 4: Add the Spices
Add turmeric, red chilli powder, coriander powder, and cumin powder. Cook the masala for 2 minutes on medium flame.
Step 5: Add Vegetables
Add the fried potatoes and cauliflower to the pan and mix well so the masala coats evenly.
Step 6: Cook Until Done
Cover and cook for 10–12 minutes on low flame. Stir occasionally.
Add little water if you want semi-gravy consistency.
Step 7: Final Touch
Sprinkle garam masala and crushed kasuri methi. Mix gently.
Step 8: Garnish & Serve
Turn off the flame and garnish with fresh coriander.
Serving Suggestions
Serve hot with:
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Chapati / roti
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Paratha
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Jeera rice
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Steamed rice
It also works great as a tiffin/lunchbox recipe.
Pro Tips for Perfect Aloo Gobi Masala
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Do not overcook cauliflower; it tastes best when slightly firm.
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Frying veggies beforehand gives a dhaba-style flavour.
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Add kasuri methi at the end for enhanced aroma.
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Adjust chilli spice as per preference.
Frequently Asked Questions (FAQ)
1. Can I make this recipe without frying the vegetables?
Yes, you can directly add raw potatoes and cauliflower. Just cook a few minutes extra.
2. How to keep cauliflower from turning mushy?
Cook on low flame and avoid adding too much water.
3. Can I make it in a pressure cooker?
Yes, cook for 1 whistle only; otherwise cauliflower may get too soft.
4. Is this recipe vegan?
Yes, it’s completely vegan and gluten-free.
