This is a North Indian dish and prepared by sautéing potatoes and cauliflower / gobi initially for some time and then mixing with a tomato onion spice masala.
I have also added ginger and garlic to this masala and so this aloo gobi sabzi derives its main aroma and flavour from them. This sabzi is dry and coated with special masala prepared using tomatoes, onions, green chillies, ginger, garlic and dry spice powders.
Health benefits of Cauliflower :
(1) Cauliflower is a heart healthy vegetable. It helps in maintaining the heart and the cardiovascular system.
(2) It is a high source of fiber. This fiber helps in lowering our cholesterol levels.
(3) Cauliflower contains antioxidants, which acts as an anti-inflammatory agent and help to build a healthy immune system. These antioxidants also work as anti-aging agents for the skin and make the skin look younger and ageless.
(4) As they are rich in folate as well as vitamins A and B, they help in the growth of cells. This ultimately helps in the proper development of fetus in a womb during a woman’s pregnancy.
(5) Cauliflowers also contain calcium which helps in making the teeth and bones strong.
(6) Cauliflowers also contain zinc, manganese, magnesium, phosphorus, selenium and sodium.
(7) This vegetable reduces cancer risks.
(8) Cauliflowers promotes weight loss. It contains Vitamin C and folates, which helps to burn fat.
(9) This vegetable boost Vitamin K content. So, increase cauliflower content in the daily diet. Vitamin K helps in the development of bone cells. If there is not enough Vitamin K in the body, there will be an increased amount of bleeding in case of a wound or an injury. This is because Vitamin K plays a very important role in the coagulation of blood.
Note : I have taken the information about health benefits of Cauliflower from another third party web site and thank the original writer for using the content on my page.
The ingredients used for preparing this aloo gobi masala (dry) are as follows.
INGREDIENTS :
(1) 1 medium sized Cauliflower / Gobi, florets removed and rinsed
(2) 7 small sized Potatoes, cut into cubes and rinsed
(3) 2 medium sized Tomatoes
(4) 2 medium sized Onions
(5) 2 green chillies
(6) 1 inch sized Ginger, coarsely chopped
(7) 12 - 14 cloves of Garlic
(8) 2 tsp of Coriander seeds
(9) 1 tsp of Cumin / Jeera seeds
(10) 1/4 tsp Fenugreek / Methi seeds for tempering
(11) 1/2 tsp Turmeric / Haldi powder
(12) 1 tsp Kashmiri red chilli powder
(13) 1/2 tsp Kitchen King Garam masala (I prefer this brand of garam masala)
(14) Coriander leaves for garnish
(15) 4 tbsp of Vegetable oil
(16) Salt to taste
Time required : 15 mins for preparation and 25 to 40 mins for cooking depending on whether you are cooking the aloo gobi mixture and onion tomato gravy one after another separately. Or simultaneously on different flames to save time.
Serving : 4 persons
Cuisine : North Indian
(1) Chop a medium sized Cauliflower into medium sized florets and rinse the florets thoroughly in water. Boil water to which some salt has been added and put the cauliflower florets in the salted boiled water. Blanch the florets in the hot water for 15 mins. After which, drain the water and keep the cauliflower aside. I prefer to blanch cauliflowers always so as to remove the insects in the vegetable.
(3) Also, prepare the Onion Tomato masala paste during this time.
Coarsely chop the Onions, Tomatoes and green chillies. Put them in the grinding jar. Add ginger and garlic to it. Add Coriander seeds and Cumin / Jeera seeds too as shown in the image and add 2 small cups of water. Grind the mixture and form a smooth masala paste as shown in the image.
(4) Heat 2 tbsp of Vegetable oil in a kadhai / wok. Add 1/4 tsp of Fenugreek / Methi seeds to the warm oil and let it splutter and turn brown.
(5) Add the chopped potato cubes to it and sauté / stir fry for 8 mins.
(6) Add the blanched cauliflower florets and sauté /stir fry for another 12 mins (approximately).
(7) Now add 1/4 tsp of turmeric powder, 3/4 tsp of Kashmiri red chilli powder and 1/2 tsp of Kitchen King Garam masala powder. Add salt to taste. Add salt sufficient enough for aloo gobi mixture.
Mix gently and stir fry for 2 more minutes so that the dry spice powders coat and blend with the aloo gobi.
I have given the time frame which it took for me. It may vary for you depending on the size, depth and quality of kadhai and flame intensity.
Once the aloo gobi is cooked, put the gas stove off.
The aloo gobi mixture is ready.
(8) In another kadhai / wok, take 1 tbsp of oil and heat it.
Add the ground masala paste from the grinding jar to this warm oil and cook the paste for 5 - 7 mins on a low flame. Keep stirring to avoid it from getting burnt.
After which add 1/4 tsp of turmeric powder, 1/4 tsp of Kashmiri red chilli powder, and salt to taste. Add little amount of salt as we have already added salt to aloo gobi mixture.
Stir fry for 1 min and let the dry powders mix well and blend with the onion tomato paste.
Add 2 small cups of water to this and mix well. Cook for 4-5 mins till the oil seperates from the masala. Our gravy is ready.
(9) Add the gravy to the aloo gobi mixture already fried earlier. Mix gently and let it coat the aloo gobi well. Stir fry for 4 - 5 mins. This will blend the gravy with the aloo gobi.
(10) The Aloo Gobi masala (dry) is ready. This is my way of preparation. You may vary the style too.
(11) Take the sabzi in a serving bowl and garnish it with fresh coriander leaves as shown.
(12) Serve the Aloo Gobi masala dry sabzi with rotis / parathas / chapatis / phulkas and a bowl of curd / yogurt. It can also be had as a side dish with Rice Daal combo.
(1) Cauliflower is a heart healthy vegetable. It helps in maintaining the heart and the cardiovascular system.
(2) It is a high source of fiber. This fiber helps in lowering our cholesterol levels.
(3) Cauliflower contains antioxidants, which acts as an anti-inflammatory agent and help to build a healthy immune system. These antioxidants also work as anti-aging agents for the skin and make the skin look younger and ageless.
(4) As they are rich in folate as well as vitamins A and B, they help in the growth of cells. This ultimately helps in the proper development of fetus in a womb during a woman’s pregnancy.
(5) Cauliflowers also contain calcium which helps in making the teeth and bones strong.
(6) Cauliflowers also contain zinc, manganese, magnesium, phosphorus, selenium and sodium.
(7) This vegetable reduces cancer risks.
(8) Cauliflowers promotes weight loss. It contains Vitamin C and folates, which helps to burn fat.
(9) This vegetable boost Vitamin K content. So, increase cauliflower content in the daily diet. Vitamin K helps in the development of bone cells. If there is not enough Vitamin K in the body, there will be an increased amount of bleeding in case of a wound or an injury. This is because Vitamin K plays a very important role in the coagulation of blood.
Note : I have taken the information about health benefits of Cauliflower from another third party web site and thank the original writer for using the content on my page.
The ingredients used for preparing this aloo gobi masala (dry) are as follows.
INGREDIENTS :
(1) 1 medium sized Cauliflower / Gobi, florets removed and rinsed
(2) 7 small sized Potatoes, cut into cubes and rinsed
(3) 2 medium sized Tomatoes
(4) 2 medium sized Onions
(5) 2 green chillies
(6) 1 inch sized Ginger, coarsely chopped
(7) 12 - 14 cloves of Garlic
(8) 2 tsp of Coriander seeds
(9) 1 tsp of Cumin / Jeera seeds
(10) 1/4 tsp Fenugreek / Methi seeds for tempering
(11) 1/2 tsp Turmeric / Haldi powder
(12) 1 tsp Kashmiri red chilli powder
(13) 1/2 tsp Kitchen King Garam masala (I prefer this brand of garam masala)
(14) Coriander leaves for garnish
(15) 4 tbsp of Vegetable oil
(16) Salt to taste
Time required : 15 mins for preparation and 25 to 40 mins for cooking depending on whether you are cooking the aloo gobi mixture and onion tomato gravy one after another separately. Or simultaneously on different flames to save time.
Serving : 4 persons
Cuisine : North Indian
METHOD :
 |
| Cauliflower, cut into florets, rinsed and blanched |
(2) During these 15 mins while the cauliflower is being blanched, we can prepare rest of the things like, cut the Potatoes into small cubes as shown in the image.
 |
| Potatoes, Tomatoes, Onions and green chillies |
 |
| Potatoes cut into bite sized cubes |
(3) Also, prepare the Onion Tomato masala paste during this time.
Coarsely chop the Onions, Tomatoes and green chillies. Put them in the grinding jar. Add ginger and garlic to it. Add Coriander seeds and Cumin / Jeera seeds too as shown in the image and add 2 small cups of water. Grind the mixture and form a smooth masala paste as shown in the image.
 |
| Coarsely cut Onions, Tomatoes, green chillies. Coriander seeds, Cumin / Jeera seeds, Garlic cloves, coarsely cut Ginger all put in a grinding jar. |
 |
| Tomato, Onion, green chillies, garlic, ginger, coriander seeds and Cumin seeds ground into a smooth paste |
(4) Heat 2 tbsp of Vegetable oil in a kadhai / wok. Add 1/4 tsp of Fenugreek / Methi seeds to the warm oil and let it splutter and turn brown.
 | |
|
(5) Add the chopped potato cubes to it and sauté / stir fry for 8 mins.
(6) Add the blanched cauliflower florets and sauté /stir fry for another 12 mins (approximately).
 |
| Potatoes and Cauliflower / Gobi stir fried in oil |
Mix gently and stir fry for 2 more minutes so that the dry spice powders coat and blend with the aloo gobi.
I have given the time frame which it took for me. It may vary for you depending on the size, depth and quality of kadhai and flame intensity.
Once the aloo gobi is cooked, put the gas stove off.
 |
| Add dry spice powders |
The aloo gobi mixture is ready.
 | |
|
Add the ground masala paste from the grinding jar to this warm oil and cook the paste for 5 - 7 mins on a low flame. Keep stirring to avoid it from getting burnt.
After which add 1/4 tsp of turmeric powder, 1/4 tsp of Kashmiri red chilli powder, and salt to taste. Add little amount of salt as we have already added salt to aloo gobi mixture.
Stir fry for 1 min and let the dry powders mix well and blend with the onion tomato paste.
Add 2 small cups of water to this and mix well. Cook for 4-5 mins till the oil seperates from the masala. Our gravy is ready.
 |
| Onion Tomato paste cooked till oil separates |
(12) Serve the Aloo Gobi masala dry sabzi with rotis / parathas / chapatis / phulkas and a bowl of curd / yogurt. It can also be had as a side dish with Rice Daal combo.
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