Pakistani Aloo Gobi Masala (Vegan Cauliflower and Potato Curry)
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!
1/2kgcauliflowerchopped - keep the florets and stalks separate
1/2kgpotatoeschopped into 2 inch cubes
Coriander for garnishing
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.
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.