Aloo Gobi Masala is quite a popular & filling vegetarian dish, not just in India, but recently globally as well.
The vegetarian curry includes potato and cauliflower, making it a delicious spiced meal for any Indian food lover!
I always make sure to include pure veg Indian dishes into my weekly menu plan.
You can imagine the upside of eating veggies of course, we all know that they are good for us.
As a meat lover I find it difficult at times to completely enjoy veggies when they are just plainly cooked without much flavor additions.
That's why I tend to enjoy a dish such as this easy spiced Aloo Gobi Masala.
Veggies cooked in a spicy gravy such as a curry can convince you that eating vegetables can be pure pleasure.
Some cumin here, some garlic there, a pinch of yellow turmeric to brighten the dish and a handful of fresh herbs to finish it.
You can manipulate the seasoning of vegetables with spices in countless ways and let your creativity flow.
That's what I do and sometimes the result is a taste pleasure but I do have to confess that I had my bad seasoning days in the past, especially at the beginning when I tried using more and more new and unknown spices.
I made mistakes but learned of them, adjusted the flavors until we were convinced that the flavor was satisfying our hunger for dinner.
If a new dish turned out exceptionally well I would post it here, as I have been doing since 2011, such as this aloo gobi masala - potato cauliflower curry.
Sometimes instead of using different spices I would prefer to rely on a spice blend mixture (masala).
It saves time and comes handy.
Popular spice blend types include Garam Masala, Tandoori Masala, Chole Masala, Chaat Masala, Meat Masala, Kitchen Kind and Curry powder.
In today's aloo gobi masala you will find Curry powder, which is one of the most popular spice blends in the Western world.
In India, curry powder is absolutely not present in any traditional dish what so ever!
In fact I only found one shop, who sells ready made curry powder in North Goa, I am sure there should be more, but to be honest it's still nothing compared to Europe.
In Europe you can see everywhere curry powder, in all shops, it is quite popular.
I enjoy curry powder too so I created my own, which I posted here.
It's so easy to make your own curry powder at home and it can save you so much food preparation time while providing a great flavor experience.
I think you should try it sometime and then make this aloo gobi masala.
It will take you about 25 minutes altogether to prepare and cook this dish, saving you effort and time after a long day at work.
My Aloo Gobi Masala is a one-Pot, quick and easy, vegetarian, gluten-free and nut-free curry dish! See below the printable recipe for serving suggestions.
How to serve Aloo Gobi Masala? 🍛
- over plain cooked rice (basmati, parboiled, brown rice)
- with flatbread such as plain or ghee Chapati/Roti/Pulkha
- with bread
- with various vegetable stir-fries
Dear Reader, how often do you eat a pure vegetarian dish in a week?
Please feel free to share your thoughts and ideas with us in the comment section further below!
Easy Aloo Gobi Masala
- 4 small Potato
- 3.5 ounces Cauliflower
- 1 Onion
- 1 small Tomato
- 1 Green Chili Pepper fresh
- 1 Tablespoon Olive Oil
- 1 Tablespoon Ginger + Garlic
- ½ Teaspoon Turmeric Ground
- 1 Tablespoon Curry powder
- pinch Salt
- pinch Black Pepper
- 2 Tablespoon Tomato Puree
- 2 Tablespoon Table Cream or sour cream, or heavy cream or half and half
- ½ cup Water or broth
- Cilantro to garnish, aka fresh Coriander
- Peel, rinse and quarter your potatoes. Rinse and cut the cauliflower florets. Cook potatoes and cauliflower until soft.
- In the meantime, slice your onion and dice your tomato. rinse and slit your chili lengthwise. Add some Olive oil to the pan and stir fry the onion and chili until the onion is translucent. Cooking the chili at this stage will reduce some of the heat. Add the tomatoes and ginger garlic paste, stir fry.
- Then add the seasoning, turmeric, curry powder, salt and pepper. Stir fry all this for a minute, the spices should not burn. Then add the tomato paste and cream, mix well.
- Continue to add in the veg stock or water and the previously cooked potato and cauliflower, mix well and cook for 5-10 minutes.
- garnish with fresh coriander. See serving suggestions in the post below.