Aloo gobi gravy | Aloo gobi masala recipe

Aloo gobi gravy, made as rich gravy in restaurat style to go with flatbreads and as a side dish for rice in North Indian menu.

Aj always ask me to make aloo gobi as gravy as he loves both potato and cauliflower. I make the subji way usually, may be tried this couple of times maximum.

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• Summary
• Recipe card
• Aloo gobi gravy method
• Substitutions

Aj even gives me idea on how to make the gravy by describing it how it should be. He loves it so orders it when we go out for dining. Some restaurants it will be carefully cooked, some will have un cooked cauliflower.

Generally I avoid eating cauliflower in restaurants and do not recommend Aj too. That's because I am worried how cauliflower is undercooked or how it is cleaned.

For past couple of weeks, I am craving for dal makhani. So made it for lunch. Thought of making aloo gobi gravy for side dish and shoot the recipe too. It turned out super yummy and we all enjoyed it heartily.

Summary

So it's very simple : Make a base masala with onion, tomato with ginger garlic flavor and other spices. I add few cashews to make it rich and cream too for the restaurant style finish. I pre cook Aloo and gobi for 5 mins and add to gravy.

Recipe card

Aloo gobi gravy method

Prep cauliflower:

Cauliflower may have small worms in it (green/ pale green) It can be so tiny too at times that you may not even see at first glance. So, first cut the cauliflower.

Cook aloo and gobi:

1. Boil enough water with salt. Add cubed potato and cook for 4 mins. Set aside.

2. In the same water, boil cauliflower florets for 3-4 mins. Keep aside.

Preparing gravy base:

1. Heat a pan with 1 tablespoon oil. Sautee cubed onion for a minute. Add cashews and cook further more for 2 mins. Remove in a plate for cooling.

2. Grind this onion, cashew and cubed tomato to a smooth paste.

Preparing the aloo gobi gravy:

1. Heat a pan with remaining 3 tablespoon oil. Add the items under to temper table. Add ginger garlic paste and give it a quick stir.

2. Pour in the ground paste and add all the masala powders. Turmeric, garam masala, kitchen king masala, chilli powder, coriander seeds powder.

Add kasuri methi, crushing in between your palm. In goes tomato sauce & salt.

3. Combine and sautee well until the masala turns glossy, non sticky and oozes the oil. (5-6 mins approx in medium flame)

Add cooked potato and cauliflower and 1 cup water.

4. Mix well and simmer covered for 4 mins.

5. Once done, mix well and add cooking cream.

6. Combine and simmer for 2 more mins. Switch off the flame. Garnish with coriander leaves.

Substitutions

• I used ginger garlic paste but if you want, you can sautee 4 garlic cloves and some ginger along with onion.
• Instead of cooking potato and cauliflower separately, cook it in the gravy itself by covering with a lid.
• Don't have cooking cream? Use milk to make the gravy to reach the desired consistency.

Serve as accompaniment for any flatbread or rice. We had with dal makhani, basmati rice.