A flavourful vegan Indian curry for a quick and comfortable meal.
The Aloo Gobi Masala is a traditional Indian Vegan side dish made of potatoes, cauliflower and warm spices, typically served with flatbread or even rice for a quick and wholesome meal.
Recipe Card
Ingredients
Quantity
To fry vegetables
Potato boiled (2 medium size)
500 gm/ ½ kg
Cauliflower
500 gm/ ½ kg
Oil
To fry
For masala
Oil
30 gm/2 tbsp
Asafoetida (Hing)
3 gm/ ¼ tsp
Cumin seeds
4 gm/ ½ tsp
Ginger, Julienned
7 gm/ 1 tsp
Onion chopped
1 medium-size
Dry red chilli
3 nos
Ginger garlic paste
15 gm/1 tbsp
Turmeric powder
3 gm/ ¼ tsp
Chilli powder
3 gm/ ¼ tsp
Coriander powder
10 gm/ 1 ½ tsp
Tomato chopped
2 medium-size
Veg stock powder
½ cube
Hot Water
1 cup
Salt
To taste
Chat Masala
3 gm/ ¼ tsp
Large green chilli (less spicy)
1 no.
Coriander leaf fresh
4 strings
For plating
Chappati
1 no
Coriander leaf
3 leaves to garnish
Yoghurt
15 gm/ 1 tbsp (avoid yoghurt if you are vegan)
Method of Preparation: To Fry Vegetables
Pour oil into a thick bottomed wok.
When the oil is hot (170 C) fry the cauliflower for 5 minutes, then drain and keep it aside.
Now fry boiled potatoes for 5 minutes, drain and keep them aside.
To Make Masala
In a thick bottom wok, heat oil.
Add asafoetida (hing), cumin seeds, ginger julienne and onion.
Sauté till onion gets golden brown colour.
Now add dry red chilli and ginger garlic paste.
Sauté for a minute and add turmeric powder, chilli powder and coriander powder.
Mix and sauté for another minute and add chopped tomatoes, sauté and cook for 2 minutes.
Add the veg stock cube, mix and pour a cup of water.
At this stage add salt and cook for one more minute
To finish the masala, add chat masala, large green chilli and fresh ginger julienne.
Saute for a minute and add fried potatoes and cauliflower into the masala and mix all together.
Bake some fresh coriander leaves and add them into the masala and mix.
For Plating
In a round plate, place cooked chappati
Place aloo gobi masala on top of the chappati.
Garnish it with fresh coriander leaves and yoghurt.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.As a Food Consultant, he helps the Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
--
For more interesting recipes by Chef Bobby Geetha visit: https://www.youtube.com/user/finediningindian
A flavourful vegan Indian curry for a quick and comfortable meal.
The Aloo Gobi Masala is a traditional Indian Vegan side dish made of potatoes, cauliflower and warm spices, typically served with flatbread or even rice for a quick and wholesome meal.
Recipe Card
Ingredients
Quantity
To fry vegetables
Potato boiled (2 medium size)
500 gm/ ½ kg
Cauliflower
500 gm/ ½ kg
Oil
To fry
For masala
Oil
30 gm/2 tbsp
Asafoetida (Hing)
3 gm/ ¼ tsp
Cumin seeds
4 gm/ ½ tsp
Ginger, Julienned
7 gm/ 1 tsp
Onion chopped
1 medium-size
Dry red chilli
3 nos
Ginger garlic paste
15 gm/1 tbsp
Turmeric powder
3 gm/ ¼ tsp
Chilli powder
3 gm/ ¼ tsp
Coriander powder
10 gm/ 1 ½ tsp
Tomato chopped
2 medium-size
Veg stock powder
½ cube
Hot Water
1 cup
Salt
To taste
Chat Masala
3 gm/ ¼ tsp
Large green chilli (less spicy)
1 no.
Coriander leaf fresh
4 strings
For plating
Chappati
1 no
Coriander leaf
3 leaves to garnish
Yoghurt
15 gm/ 1 tbsp (avoid yoghurt if you are vegan)
Method of Preparation: To Fry Vegetables
Pour oil into a thick bottomed wok.
When the oil is hot (170 C) fry the cauliflower for 5 minutes, then drain and keep it aside.
Now fry boiled potatoes for 5 minutes, drain and keep them aside.
To Make Masala
In a thick bottom wok, heat oil.
Add asafoetida (hing), cumin seeds, ginger julienne and onion.
Sauté till onion gets golden brown colour.
Now add dry red chilli and ginger garlic paste.
Sauté for a minute and add turmeric powder, chilli powder and coriander powder.
Mix and sauté for another minute and add chopped tomatoes, sauté and cook for 2 minutes.
Add the veg stock cube, mix and pour a cup of water.
At this stage add salt and cook for one more minute
To finish the masala, add chat masala, large green chilli and fresh ginger julienne.
Saute for a minute and add fried potatoes and cauliflower into the masala and mix all together.
Bake some fresh coriander leaves and add them into the masala and mix.
For Plating
In a round plate, place cooked chappati
Place aloo gobi masala on top of the chappati.
Garnish it with fresh coriander leaves and yoghurt.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.As a Food Consultant, he helps the Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
--
For more interesting recipes by Chef Bobby Geetha visit: https://www.youtube.com/user/finediningindian
