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# Aloo Gobi Masala Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 155 kcal |
| Carbohydrates | 5 g |
| Protein | 2 g |
| Fat | 15 g |
| Saturated fat | 1 g |
| Sodium | 599 mg |
| Potassium | 120 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 218 IU |
| Vitamin C | 8 mg |
| Calcium | 44 mg |
| Iron | 1 mg |
## About
A straightforward day-to-day gravy-based curry recipe prepared with a combination of Potatoes and Cauliflower. **Aloo Gobi Masala curry** is a popular North Indian gravy curry prepared mainly as a side dish for roti and rice. The recipe is versatile and can be prepared differently for different purposes. The most common way is to make it as a dry variant, which is super simple to prepare. But making a gravy version is even simpler and can take on any premium paneer or meat-based curries.
There are many ways to make this simple **Aloo Gobi Masala Curry Recipe**. The most common way is to make it as a dry variant. But this variation is basic and can be monotonous. Hence, the gravy-based version has gained some popularity. Even with the gravy-based version, there are many different variations. It can be semi-thick, watery, or full, creamy gravy. Further, the gravy can take more hero ingredients like paneer, vegetables and other fancy ingredients.
## Ingredients
### For roasting:
* 2 tbsp oil
* 15 florets gobi / cauliflower
* 1 potato *(cubed)*
### For curry:
* 2 tbsp oil
* 1 tsp cumin
* 1 inch cinnamon
* ½ tsp cloves
* 1 onion *(finely chopped)*
* 1 tbsp ginger garlic paste
* ½ tsp turmeric
* 1 tsp chilli powder
* ½ tsp cumin powder
* ½ tsp coriander powder
* 1 tsp salt
* 1 cup tomato cashew paste
* 2 tbsp curd
* 1 cup water
* ½ tsp garam masala
* 2 tbsp coriander *(chopped)*
* 2 tbsp kasuri methi *(crushed)*
## Instructions
1. Firstly, in a large wok heat 2 tbsp oil and fry 15 florets gobi till they turn crunchy.
2. Once the gobi turns golden brown, keep aside.
3. Also, fry 1 potato till it turns golden brown. Keep asdie.
4. In the same wok, heat 2 tbsp oil. Add spices and saute the spices till it turns aromatic.
5. Add 1 onion, 1 tbsp ginger garlic paste and saute till the onions turn golden brown.
6. Further add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
7. Saute till the spices turn aromatic.
8. Add in 1 cup tomato cashew paste and cook well till the oil separates. To prepare the tomato cashew puree, blend 2 tomato and 10 cashew till it is smooth.
9. Further add 2 tbsp curd and cook till the oil separates.
10. Now add in fried gobi and aloo. Mix well.
11. Adjust the salt and add water adjusting the consistency as required.
12. Cook for 10 minutes or until the oil separates and flavours are absorbed.
13. Add in ½ tsp garam masala, 2 tbsp coriander and 2 tbsp kasuri methi. Mix well.
14. Finally, enjoy the Aloo Gobi Masala Recipe; it tastes excellent when served hot with roti.
## Step-by-step
Firstly, in a large wok heat 2 tbsp oil and fry 15 florets gobi till they turn crunchy.
Once the gobi turns golden brown, keep aside.
Also, fry 1 potato till it turns golden brown. Keep asdie.
In the same wok, heat 2 tbsp oil. Add spices and saute the spices till it turns aromatic.
Add 1 onion, 1 tbsp ginger garlic paste and saute till the onions turn golden brown.
Further add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
Saute till the spices turn aromatic.
Add in 1 cup tomato cashew paste and cook well till the oil separates. To prepare the tomato cashew puree, blend 2 tomato and 10 cashew till it is smooth.
Further add 2 tbsp curd and cook till the oil separates.
Now add in fried gobi and aloo. Mix well.
Adjust the salt and add water adjusting the consistency as required.
Cook for 10 minutes or until the oil separates and flavours are absorbed.
Add in ½ tsp garam masala, 2 tbsp coriander and 2 tbsp kasuri methi. Mix well.
Finally, enjoy the **Aloo Gobi Masala Recipe**; it tastes excellent when served hot with roti.
## Video
## Notes
* Firstly, fry the gobi and potato to prevent them from turning mushy when added to the curry.
* Also, adding curd gives tanginess and richness to the sabzi.
* Additonally, the quantity of potato and cauliflower has to be proportional.
* Finally, **Aloo Gobi Masala Recipe** can also be served with poori and rice.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-gobi-masala-recipe-aloo-gobi-curry/](https://hebbarskitchen.com/aloo-gobi-masala-recipe-aloo-gobi-curry/)
