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5.0 from 12 votes

Aloo Gobi Masala (Spicy Cauliflower Potato Curry)

Aloo Gobi Masala, a classic Indian dish that only takes 30 minutes to prepare. This is an enhanced recipe with no-onion and no garlic, that uses roasting to get an authentic flavor without deep-frying.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 People
Calories: 234 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Produce:
  • 450 gms cauliflower Fresh : 1 lb chopped into 1 inch florets
  • 150 gms potatoes 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 dry red chilies 2-3 pieces
  • 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

    Cup of Yum
  1. 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).
  2. Sprinkle half of the salt and turmeric powder, stirring to coat them well with the oil and spices.
  3. 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.
  4. 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.
  5. 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.
  6. Add nuts and seeds and let it roast for few seconds.
  7. Now add chopped tomato and saute it until soft and mushy.
  8. Keep stirring intermittently for even cooking and add the remaining salt and turmeric powder.
  9. Cover with a lid to expedite the cooking process; it will take roughly 10 minutes to cook tomatoes.
  10. Now add roasted cauliflower florets and potatoes to the cooked tomato masala.
  11. Add all the spices and mix well.
  12. Let the whole mixture cook for 5 minutes so that all the spices get amalgamated into each other.
  13. Finish with a sprinkle of garam masala and amchur powder.
  14. Garnish with chopped cilantro, and enjoy.
  15. The whole dish needs to be cooked on medium heat.

Nutrition Information

Calories 234kcal (12%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 635mg (26%) Potassium 757mg (22%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 839IU (17%) Vitamin C 69mg (77%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 234

% 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.