Aloo Gobi Masala (Spicy Cauliflower Potato Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 People
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Calories
234 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Gobi Masala (Spicy Cauliflower Potato Curry)
Description
Aloo Gobi Masala (Spicy Cauliflower Potato Curry) combines cauliflower florets and thinly sliced potatoes seasoned with turmeric, salt, and various spices. The vegetables are first coated in mustard oil and roasted or cooked in a pan to develop a tender texture and slight charring. The curry base is prepared by tempering asafetida and cumin seeds in hot oil and adding fresh ginger and green chilies, which infuse the dish with pungent warmth and heat. Tomatoes contribute acidity and body, while dry mango powder adds a tangy note. A final sprinkle of garam masala completes the flavor profile.
The resulting dish offers a mixture of textures from the tender yet slightly crisp cauliflower and potatoes, enhanced by the toasted nuts (cashews and pine nuts) that add subtle crunch. The spices and herbs create a layered taste that makes this curry a flavorful side or main for vegetarian meals.
This recipe can be served hot, paired with rice or Indian breads like roti or naan. Roasting the vegetables brings out depth of flavor and helps maintain their structure within the curry. Using mustard oil imparts a distinctive aroma, but alternative oils like avocado or olive can be used. The inclusion of dry mango powder provides a subtle sourness that distinguishes this curry from other aloo gobi versions.
Ingredients
Produce:
- 450 gms cauliflower Fresh : 1 lb chopped into 1 inch florets
- 150 gms potato 1 medium Russet/Idaho sliced into ¼ inch thick slices
- 200 gms tomato 2 medium
- 20 gms ginger 2 inch piece thinly julienned
- 5 gms green chilies 2-3 slit into halves - adjust as per spice level
- 15 gms cilantro handful chopped
Pantry:
- 2 tablespoon cashews
- 2 tablespoon pine nuts
Spices:
- 3 tablespoon mustard oil Options: avocado/olive oil
- ⅛ teaspoon asafetida hing
- 2 red chili 2-3 pieces, dry
- 1 teaspoon cumin seeds Jeera
- 1 teaspoon salt namak
- 1 teaspoon turmeric powder haldi
- ½ teaspoon red chili powder laal mirch - adjust as per spice level
- 1 tablespoon coriander powder dhaniya powder
- ½ teaspoon garam masala
- 1 tablespoon dry mango powder Amchur
Instructions
- If using mustard oil to coat the cauliflower and potatoes, heat a wok/kadhai or a wide saute or frying pan on medium heat and add half the oil. Let the oil heat, and then add cauliflower florets and sliced potatoes. If you are not using mustard oil, just place the cauliflower and potatoes in a wide bowl or directly on a sheet pan (if roasting them).
- Sprinkle half of the salt and turmeric powder, stirring to coat them well with the oil and spices.
- To roast the seasoned cauliflower florets and potatoes in an air fryer, transfer them to the air fryer basket. Roast at 350 for 8-10 minutes, then flip the charred pieces again and roast for 6-8 minutes more.
- Alternatively, to roast the seasoned cauliflower florets and potatoes in the oven, spread in a single layer on a lined baking sheet and roast for 15-20 minutes at 400°F. Check for desired tenderness.
- While the cauliflower and potatoes are roasting, heat the rest of the oil in the same pan, add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
- Add nuts and seeds and let it roast for few seconds.
- Now add chopped tomato and saute it until soft and mushy.
- Keep stirring intermittently for even cooking and add the remaining salt and turmeric powder.
- Cover with a lid to expedite the cooking process; it will take roughly 10 minutes to cook tomatoes.
- Now add roasted cauliflower florets and potatoes to the cooked tomato masala.
- Add all the spices and mix well.
- Let the whole mixture cook for 5 minutes so that all the spices get amalgamated into each other.
- Finish with a sprinkle of garam masala and amchur powder.
- Garnish with chopped cilantro, and enjoy.
- The whole dish needs to be cooked on medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 635mg | 26% |
| Potassium | 757mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 69mg | 77% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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