Punjabi Style Aloo Gobhi Masala
Punjabi Style Aloo Gobhi Masala
Ingredients
For Frying Vegetables
- 2 cups cooking oil, for frying, about 1-2 inches deep in the pan
- 2 potatoes, medium, washed, peeled, and cut into wedges
- 1 head cauliflower, medium, cut into small florets
For Seasoning Fried Vegetables
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kasuri Methi leaves, toasted and crushed
For the Masala Base
- 2 bay leaves
- 1 tablespoon cumin seeds
- 1 medium red onion, finely chopped
- 3 green chilies, sliced
- 1 tablespoon ginger and garlic paste
- 1 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1 1/2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 cup pureed tomatoes, ground in a high-speed blender
- 1/2 teaspoon salt
For Garnish
- 1 tablespoon Kasuri Methi leaves, toasted and crumbled
- 1/4 cup fresh coriander leaves, freshly chopped
- 1 tablespoon fresh ginger, julienned
- 1/4 cup fried onion, crumbled
Instructions
- 1
In a wide pan, add cooking oil to a depth of 1-2 inches. Heat the oil over medium-high heat until moderately hot (around 350-375°F). Carefully add the washed, peeled, and cut potato wedges into the hot oil. Fry the potatoes until they are 70% to 80% cooked through and have a slight golden color on their exterior, about 8-10 minutes. Remove the potatoes from the pan using a slotted spoon and place them onto a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360
- 2
Place the cauliflower florets into the same moderately hot oil. Fry the cauliflower until it is colored from all sides and slightly tender-crisp, about 5-7 minutes. Shake the cauliflower out of the pan using a slotted spoon and place it on the same plate as the potatoes to drain.
⏱️ 7 min•🌡️ 360
- 3
Season the fried cauliflower and potatoes with 1/2 teaspoon of salt, 1/2 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of crushed toasted Kasuri Methi leaves. Gently mix to coat all the cauliflower and potatoes evenly with the spices and herbs. Set aside.
⏱️ 3 min
- 4
Drain most of the oil from the pan, leaving about 2 tablespoons. In the leftover oil, add 2 bay leaves and 1 tablespoon of cumin seeds. Let the cumin seeds crackle for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the finely chopped red onion and sliced green chilies to the pan. Stir and cook the onions on a medium to high flame until they are nice and golden brown, about 5-7 minutes. Do not overcook them, as they can become bitter.
⏱️ 7 min
- 6
Once the onions are golden, add 1 tablespoon of ginger and garlic paste. Stir and cook this paste for about 2 to 3 minutes, or until the raw aromas have disappeared and the ginger-garlic is nicely cooked and fragrant.
⏱️ 3 min
- 7
Reduce the heat to the lowest setting. Add 1 tablespoon of red chili powder, 1/2 tablespoon of turmeric powder, 1 1/2 tablespoons of coriander powder, and 1 tablespoon of cumin powder. Stir and cook these dry spices for no more than 30 to 40 seconds, stirring constantly to prevent burning. If needed, add a splash of water (1-2 tablespoons) to prevent the spices from sticking or burning.
⏱️ 1 min
- 8
Add 1 cup of pureed tomatoes to the pan. Season the masala with 1/2 teaspoon of salt. Stir well and cook the tomatoes over medium heat, stirring occasionally, until the oil separates from the sides of the pan, indicating the masala is ready and well-cooked, about 8-10 minutes.
⏱️ 10 min
- 9
Add the fried potatoes and cauliflower into the pan with the prepared masala. Carefully fold the masala into the vegetables, ensuring they are evenly coated. Be gentle to keep the cauliflower florets and potato wedges intact.
⏱️ 2 min
- 10
Cover the pan with a lid and cook the cauliflower and potatoes for about 2 to 3 minutes over low heat, allowing the flavors to meld.
⏱️ 3 min
- 11
Uncover the pan. Check the doneness of the potatoes; they should be nicely fluffy inside. The cauliflower should not be mushy but should still have a slight crunch. Adjust seasoning if necessary.
⏱️ 1 min
- 12
Finish the Aloo Gobhi by garnishing with 1 tablespoon of crumbled toasted Kasuri Methi leaves, 1/4 cup of freshly chopped coriander leaves, 1 tablespoon of julienned fresh ginger, and 1/4 cup of crumbled fried onion.
⏱️ 2 min - 13
Give it a final careful stir to incorporate the garnishes. The Punjabi style Aloo Gobhi Masala is ready to be served hot with roti, naan, or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Punjabi Style Aloo Gobhi Masala
For Frying Vegetables
- 2 cups cooking oil, for frying, about 1-2 inches deep in the pan
- 2 potatoes, medium, washed, peeled, and cut into wedges
- 1 head cauliflower, medium, cut into small florets
For Seasoning Fried Vegetables
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kasuri Methi leaves, toasted and crushed
For the Masala Base
- 2 bay leaves
- 1 tablespoon cumin seeds
- 1 medium red onion, finely chopped
- 3 green chilies, sliced
- 1 tablespoon ginger and garlic paste
- 1 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1 1/2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 cup pureed tomatoes, ground in a high-speed blender
- 1/2 teaspoon salt
For Garnish
- 1 tablespoon Kasuri Methi leaves, toasted and crumbled
- 1/4 cup fresh coriander leaves, freshly chopped
- 1 tablespoon fresh ginger, julienned
- 1/4 cup fried onion, crumbled
Instructions
- 1
In a wide pan, add cooking oil to a depth of 1-2 inches. Heat the oil over medium-high heat until moderately hot (around 350-375°F). Carefully add the washed, peeled, and cut potato wedges into the hot oil. Fry the potatoes until they are 70% to 80% cooked through and have a slight golden color on their exterior, about 8-10 minutes. Remove the potatoes from the pan using a slotted spoon and place them onto a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360 - 2
Place the cauliflower florets into the same moderately hot oil. Fry the cauliflower until it is colored from all sides and slightly tender-crisp, about 5-7 minutes. Shake the cauliflower out of the pan using a slotted spoon and place it on the same plate as the potatoes to drain.
⏱️ 7 min•🌡️ 360 - 3
Season the fried cauliflower and potatoes with 1/2 teaspoon of salt, 1/2 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of crushed toasted Kasuri Methi leaves. Gently mix to coat all the cauliflower and potatoes evenly with the spices and herbs. Set aside.
⏱️ 3 min - 4
Drain most of the oil from the pan, leaving about 2 tablespoons. In the leftover oil, add 2 bay leaves and 1 tablespoon of cumin seeds. Let the cumin seeds crackle for about 30 seconds until fragrant.
⏱️ 1 min - 5
Add the finely chopped red onion and sliced green chilies to the pan. Stir and cook the onions on a medium to high flame until they are nice and golden brown, about 5-7 minutes. Do not overcook them, as they can become bitter.
⏱️ 7 min - 6
Once the onions are golden, add 1 tablespoon of ginger and garlic paste. Stir and cook this paste for about 2 to 3 minutes, or until the raw aromas have disappeared and the ginger-garlic is nicely cooked and fragrant.
⏱️ 3 min - 7
Reduce the heat to the lowest setting. Add 1 tablespoon of red chili powder, 1/2 tablespoon of turmeric powder, 1 1/2 tablespoons of coriander powder, and 1 tablespoon of cumin powder. Stir and cook these dry spices for no more than 30 to 40 seconds, stirring constantly to prevent burning. If needed, add a splash of water (1-2 tablespoons) to prevent the spices from sticking or burning.
⏱️ 1 min - 8
Add 1 cup of pureed tomatoes to the pan. Season the masala with 1/2 teaspoon of salt. Stir well and cook the tomatoes over medium heat, stirring occasionally, until the oil separates from the sides of the pan, indicating the masala is ready and well-cooked, about 8-10 minutes.
⏱️ 10 min - 9
Add the fried potatoes and cauliflower into the pan with the prepared masala. Carefully fold the masala into the vegetables, ensuring they are evenly coated. Be gentle to keep the cauliflower florets and potato wedges intact.
⏱️ 2 min - 10
Cover the pan with a lid and cook the cauliflower and potatoes for about 2 to 3 minutes over low heat, allowing the flavors to meld.
⏱️ 3 min - 11
Uncover the pan. Check the doneness of the potatoes; they should be nicely fluffy inside. The cauliflower should not be mushy but should still have a slight crunch. Adjust seasoning if necessary.
⏱️ 1 min - 12
Finish the Aloo Gobhi by garnishing with 1 tablespoon of crumbled toasted Kasuri Methi leaves, 1/4 cup of freshly chopped coriander leaves, 1 tablespoon of julienned fresh ginger, and 1/4 cup of crumbled fried onion.
⏱️ 2 min - 13
Give it a final careful stir to incorporate the garnishes. The Punjabi style Aloo Gobhi Masala is ready to be served hot with roti, naan, or rice.
⏱️ 1 min