Aloo Gobi Masala

Serves 2


Aloo (potato) – 2 (cut into pieces)

Gobi (cauliflower) – 1 cup

Tomato – 3

Cashews – 4 or 5

Sombu (fennel) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Pudhina (mint) leaves – 3 or 4

Elachi (cardamom) – 1

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Amchur powder – 1 tbsp

Garam masala powder – 1 tbsp

Methi (fenugreek) powder – 1 tbsp

Oil – 2 tbsp

Salt – to taste

Milk – ½ cup

Curd – 3 tbsp

Milk cream – 1 tbsp (optional)

Coriander – for garnishing

Preparation of Aloo gobi masala:

  1. Grind the tomatoes with cashews in a mixer and keep it aside.
  2. Heat oil in a pan, add sombu, jeera, mint leaves, elachi and fry lightly.
  3. Add the tomato mixture with some water and cook for 2 mins.
  4. Now add chilli powder, dhania, amchur, methi, garam masala powder and mix well.
  5. Add aloo, gobi, salt and cook for 5 – 10 mins. Add water if needed to cook the vegetables.
  6. After it is cooked, add milk, curd and milk cream (optional). Cook for a min.

Garnish with coriander and serve with roti, naan etc……

Additional Info:

You can add tomato puree if needed.

Put cauliflower in hot water for 1 min, drain and add to the gravy. This will help to remove insects in the vegetable.


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