Aloo Gobi Masala Recipe

When I was a kid, I used to hate all dishes that had cauliflower in it. It took me quite a long time to understand the taste of this vegetable, as it definitely is not the best smelling veggie in the world.

I am sure many of you might as well have had disliked it in your childhood days. Or, may be you still don’t like it much?

Well, we can’t really blame anyone for its smell and taste. But thankfully, our ancient Indian chefs have developed some wonderful Gobi recipes that take this bland veggie to just another level.

Today, I am going to share the Aloo Gobi masala recipe, which is nothing but an improvised version of the regularly served Aloo Gobi vegetable dish. The traditional recipe doesn’t bring that ‘wow’ factor to this dish. Hence, I have added a pinch of restaurant style to it.

Please check the variations segment below for more ideas related to it.

You can serve this tasty vegetable with hot Chapati or Fulka. If you want to try it with rice, the spicy rice dishes like Tawa Pulao and Lemon Rice can make a great combination for your Aloo Gobi masala.

Serves – 4 people

Total Time – 25 minutes


  • Gobi/Cauliflower – 200 gm, cut into small pieces
  • Potato – 1/2, medium sized, cut into cubes
  • Onion – 1, medium sized, finely chopped
  • Tomato – 1, medium sized, finely chopped
  • Garam Masala – 2 teaspoon
  • Ginger-Garlic Paste – 1 teaspoon
  • Red Chilli Powder – 2 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Green Chilli – 1, finely chopped (Optional)
  • Coriander Leaves – 1 tablespoon, finely chopped
  • Lemon Slice – 1
  • Oil – 4 tablespoon
  • Salt to taste


1. Get a kadai and heat two tablespoons of vegetable oil in it.

2. In hot oil, add the ginger-garlic paste and saute it until the raw smell goes away.

3. Add the finely chopped onions into it and fry them till light brown.

4. Add the finely chopped tomatoes, green chillies and salt in the stir-fried onions. Cook onions & tomatoes for 3-4 minutes with the lid on.

5. When all these ingredients are cooked nicely, switch off the flame and take everything out in a mixer. Let it cool down for few minutes.

6. Grind it in a smooth paste, and add water if needed.

7. In the same kadai, heat the remaining two tablespoons of oil on medium flame.

8. Add the potato cubes and chopped cauliflower pieces in the oil and stir-fry them for 5-6 minutes.

9. If the veggies are half-cooked, add the spicy ground paste, turmeric powder, red chilli powder and garam masala in the kadai.

10. Cook the vegetables in this thick gravy for 3-4 minutes more. Sprinkle few drops of water if it gets too sticky. For thin gravy, you can add more water accordingly.

Note – Don’t put too much water in this vegetable, as it quickly loses its masala flavor.

11. Garnish it with fresh coriander leaves and lemon slice.

Variations for Aloo Gobi masala

The aforementioned recipe is quite good in itself. However, if you want to give a little bit of twist to it, have a look at the following ideas –

Make it more rich

Yes! You can simply make it rich by adding some well known ‘healthy ingredients’ such as fresh cream, yogurt and cashew paste. These ingredients will help in enhancing its flavors.

If you don’t care too much about calories, cook it in ghee/clarified butter and garnish with pan fried cashews or almonds in the end. Your royal dish is ready!

Add your favorite veggies

Don’t like just two veggies in this recipe?

Well, you can go ahead and add more vegetables in it. For example, some green peas, sweet corns and cherry tomatoes would completely transform this recipe into something like mix vegetable masala. But, I’m sure it will taste quite good and will have more beneficial nutrients for your health.

As I said above, you don’t have to be particular about any vegetable. Just list out the veggies that would go well with cauliflower and potato, and cook them nicely as suggested before.

Try more spices

In case you don’t want to use the packaged garam masala, you can create your own spice mix for this recipe. Simply roast the bay leaf, cumin seeds, coriander seeds, black cardamom, cloves and black pepper in a pan for 2-3 minutes. And, grind all these dried spices to fine powder. Use this powdered masala as per the quantity of your dish.

For more different taste, the store-bought Pav Bhaji masala (homemade Pav Bhaji masala recipe) can also be sprinkled while simmering the gravy.

Alright, I think I should end this post here now. I hope you like this delicious Aloo Gobi masala recipe. Do let me know how it turns out.

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