- 5-6 tablespoons mustard oil
- ¼ teaspoon salt
- 1 teaspoon cumin seeds/jeera
- 1 medium cauliflower cut into small pieces
- 3 large potatoes diced
- 2 medium onions finely chopped
- 1 tablespoon ginger garlic paste
- 2 tomatoes finely chopped
- salt to taste
- 1 green chilli finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin/jeera powder
- 2 teaspoons yoghurt
- 1 teaspoon kasuri methi
- ½ teaspoon dry mango/amchoor powder
- ½ teaspoon garam masala powder
- 2 tablespoons fresh coriander
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a kadai add mustard oil and salt. Once it turns hot add the cauliflower and fry them for 8-9 minutes or until its 70-80 percent cooked. Now remove them in a plate.
- Similarly add the potatoes and fry them till they are 80 percent cooked and them remove them in a plate.
- In the same oil add chopped onions and cook them for 3-4 minutes until they turn light golden in colour.
- Now add ginger garlic paste and cook for a minute. Add a tablespoon of water if it sticks to the bottom.
- Now add tomatoes and salt and cook for 4-5 minutes until the tomatoes turn soft.
- Further add green chillies and the dried spices like turmeric powder, red chilli powder, jeera powder and coriander powder. Add 3-4 tablespoons of water and cook the masala for a minute.
- Now take 2 tablespoons of yoghurt and beat until it becomes smooth and then add it in the onion and tomato gravy.
- Add 4-5 tablespoons of water and let it simmer for a minute.
- Finally add the fried potatoes and cauliflower and mix until everything is well combined. Cover it with a lid and cook for 3-4 minutes or until the gobi aloo are completely done.
- Lastly add kasuri methi, garam masala, amchoor powder, fresh coriander and mix well.
- Serve hot with paratha, roti, naan.
- You can add peas in it.
- If you don’t eat onion and garlic then you can skip it.
- Fry the gobi and aloo until 70-80 percent done. Do not over cook them, else they will become mushy when we will cook them with the gravy.