Spicy aloo gobhi masala or curried potatoes and cauliflower, is one of my favourite vegetarian dishes, which I love having with Indian flatbreads. While I’ve learnt this recipe from my mum, I really can’t replicate her magic! However, this is not a Bengali recipe but, a North Indian one. Unlike this recipe, in the Bengali one, kasuri methi isn’t used. And I will make sure I share the bong version with you, soon. This one is quite a popular Indian vegetarian dish, hence, there are loads of different ways to cook it. Coming back to my spicy aloo gobhi masala, it is a delicious recipe wherein, the masala coats each vegetable well. Although I like mine along side rotis, it also makes for an amazing side dish with steamed rice and dal too. And not just that, you can team this up even with pooris and parathas.
When you make this subzi with cauliflowers in season, it tastes even better. In India, cauliflowers or gobhi is a winter vegetable. Nonetheless, since the vegetable is easily available round the year here, this is a regular at my house. Moreover, cauliflower being high in fibre and water, it is really good for the body too.
Also check,
Tandoori gobhi (spiced and grilled cauliflower)
Aloo potol – pointed gourd and potatoes curry
Easy recipe
This spicy aloo gobhi masala is a rather easy recipe. It is made using simple masalas that are generally stocked up at home. Moreover there is no onion or garlic used here. This one is a tomato based gravy, spiced with fresh ginger and chilis. And it is the tomatoes that lend a beautiful colour to this dish. However, I feel the star flavouring agent is the kasuri methi. The earthy fragrance of the dried fenugreek leaves, makes a speciality out of this simple prep. Moreover, you could add some green peas, if you’d like. Peas, fresh or frozen, further elevates the taste of this subzi. Also, I have kept the prep somewhat dryish. But, you could increase the water to be added, so as to make a gravy out of it as well. Either way it tastes great.
You can make this for your regular weekday meal or even when you have guests over for dinner. Even though a simple recipe, it really tastes amazing.
If you have any leftovers, from making this, you can re-use it in various ways. You could use the same aloo gobhi masala as a filling for your stuffed flatbread (parathas), as a sandwich filling or even make a vegetable roll out of it. So many delicious possibilities. 🙂
This spicy aloo gobhi masala is simple for sure, yet extremely soulful. I hope you will give this a try and enjoy it as much as I do.
Eat hearty!
Spicy aloo gobhi masala
Equipment
- Shallow cooking pot
Ingredients
- 300 g cauliflower cut into small florets
- 2 medium potatoes cut in ½ inch dices
- 1 large tomato finely chopped
- 2 tsp ginger & chili paste
- 2-3 green chilis chopped (optional)
- 2 tbsp coriander leaves chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 dried red chilis
- 4 tbsp oil
- salt to taste
Instructions
- Heat half the oil and fry the cauliflower and potatoes, separately, until they get a slight golden brown colour on them. Remove and set aside
- Re-heat the pan with another tablespoon of oil an add the cumin seeds and dried chilis
- Once the seeds crackle, add the ginger and chili paste. Fry for a couple minutes until their raw smell goes away
- Next, add the tomatoes and all the spice powders. Cook this until the oil separates
- Now add the fried potatoes and cauliflower florets, mix well
- Add ¼ cup hot water, cover and cook on a low medium flame, until the vegetables are cooked through. Stir intermittently
- Remove from flame, garnish with the coriander leaves and chilis. Serve the delicious and spicy aloo gobhi masala hot with rotis or parathas. Enjoy!
Notes
- If you would like some curry, then add a cup water more at step 6
- You can also add peas to the curry if you like
- tbsp - tablespoon
- tsp - teaspoon
