Learn how to make Aloo Gobi Masala the Pakistani way, because it’s delicious, nutritious and super easy to make! Made in a masala of tomatoes, onions and spices, this aloo gobi masala is full of flavour and goodness. It’s also naturally vegan! Aloo Gobi Masala goes well with coriander and mint raita, roti or jeera rice.
If you’re looking for more vegetarian Pakistani recipes then do check out this Gobi Manchurian and Potato Curry recipes, I’m sure you’ll love them!
Today, I’m sharing one of my most hated recipes from my childhood: Aloo Gobi Masala. But now that I’m older, I really, really like Aloo Gobi with this coriander and mint raita and some roti. Maybe my tastebuds have finally matured? Lol.
What Does It Mean?
Aloo is potato in Urdu and gobi is the Urdu word for cauliflower. This dish originates from South Asia and is popular in Pakistan, India and Bangladesh.
There are many different ways to make aloo gobi masala, each recipe varying a bit. I’ve seen that most people like their gobi to retain its shape somewhat, but I’ll be honest and say I like my gobi to be pretty much cooked through. I think this way this aloo gobi masala is more flavorful, but if you don’t then cook the gobi masala a little less then I recommend in the recipe.
How to Make It
Note: For full recipe ingredients and instructions, please scroll down to the recipe card.
Start by making the masala, which is how most Pakistani and Indian curry recipes start.
Cook the chopped onion till it’s lightly golden brown. Then add garlic paste and cook for a few seconds, and then add all the spices along with a splash of water.
Add the tomatoes and cook for a few minutes on high flame. Now add the cauliflower stalks (these take longer to cook) and cook for a few minutes.
Then add the potatoes and cook for another 2-3 minutes. Now add the cauliflower florets, green chilli and ginger and a cup of water. Cook until the potatoes and gobi are cooked through.
Garnish with chopped coriander and serve with roti and some chutney.
Expert Tips & Tricks
Use all of the cauliflower, including the stalks and leaves. They’re all full of nutrition. If using the stalks and leaves, add them to the tomato onion masala first, as they take longer to cook as compared to the florets.
You can adjust the amount of spices, as to your liking. Add a little bit of water when cooking the spices, so that they don’t burn.
Add the potatoes after adding the cauliflower stalks and leaves, as potatoes take longer to cook than the florets.
Cook the florets until they’re just cooked through but still hold their shape, if that’s how you like it. Cook the aloo gobi masala a little longer, if you like your gobi to be more cooked through. Either way it’s delicious!
Once the potatoes and cauliflower are cooked through, remove the lid and cook on high flame for another 2-3 minutes until the oil separates from the curry and comes to the surface of the curry. It just adds more flavour to the curry.
Hope you enjoy my version of Pakistani style Aloo Gobi Masala!
More Delicious Pakistani and Indian Recipes
Pakistani Aloo Gobi Masala (Vegan Cauliflower and Potato Curry)
Ingredients
- 1/4 cup oil
- 1 medium onion chopped finely
- 1 tablespoon garlic paste
- 1 teaspoon kashmiri lal mirch powder
- 1/2 teaspoon haldi powder turmeric powder
- 1 teaspoon zeera powder cumin powder
- 1 teaspoon Dhania powder coriander powder
- Salt to taste
- 2 to matoes chopped roughly
- 1/2 kg cauliflower chopped - keep the florets and stalks separate
- 1/2 kg potatoes chopped into 2 inch cubes
- 1 green chilli sliced
- 1 inch ginger sliced thinly
- 1 cup water
- Coriander for garnishing
Instructions
- Heat oil in a pot, and add the chopped onion. Cook until light golden brown.
- Add the garlic paste, and cook for about 30 seconds, and then add all the spices. Add a splash of water and cook for a minute or so.
- Now add the tomatoes and cook for 3-4 minutes on high flame, while stirring continuously. Add a splash of water if needed.
- Now add the cauliflower stalks (these taking longer to cook) and cook for 2-3 minutes.
- Add the potatoes and cook for another 2-3 minutes.
- Now add the cauliflower florets, chopped green chilli and ginger. Cook for 2-3 minutes, and then add a cup of water.
- Cover the pot and cook for about 10-15 minutes on medium heat, until the cauliflower and potatoes are through.
- Remove the lid, and cook on high heat for 2-3 minutes until the excess water has evaporated and oil has come to the surface.
Notes
- Use all of the cauliflower, including the stalks and leaves. They’re all full of nutrition. If using the stalks and leaves, add them to the tomato onion masala first, as they take longer to cook as compared to the florets.
- You can adjust the amount of spices, as to your liking. Add a little bit of water when cooking the spices, so that they don’t burn.
- Add the potatoes after adding the cauliflower stalks and leaves, as potatoes take longer to cook than the florets.
- Cook the florets until they’re just cooked through but still hold their shape, if that’s how you like it. Cook the aloo gobi masala a little longer, if you like your gobi to be more cooked through. Either way it’s delicious!
- Once the potatoes and cauliflower are cooked through, remove the lid and cook on high flame for another 2-3 minutes until the oil separates from the curry and comes to the surface of the curry. It just adds more flavour to the curry.
Will trey today
Hope you like it! 🙂