Gobhi Aloo is a favorite dish of almost every house hold. This popular combination can be cooked in various ways. I have made Gobhi Aloo Raseela by roasting the vegetables before adding to the cooked masala. A small pinch of cardamom added to the dish elevates its flavor.
This Aloo Gobi gravy has a lovely taste and is similar to the Aloo Gobhi which is made in Punjabi Dhabas (roadside / highway eatery joints). Though there are many variations, this is a delicious dhaba-style version. It is a simple yet tasty Potato Cauliflower curry aka Aloo Gobhi Raseela.
You may also like to try our other cauliflower recipes such as Ghuti Hui Gobhi Ki Sabzi (Cauliflower Bhurji), Gobhi Shimla Mirch and Shahi Stuffed Gobhi- Stuffed Cauliflower With Creamy Gravy.
Serves: 4 to 5
Prep time: 10 minutes
Total time: 30 minutes
Ingredients for Gobhi Aloo Raseela
1 head cauliflower, chopped in medium pieces
2 medium potato peeled and cubed
2 medium onions chopped fine
1 tablespoon dry methi leaves (Fenugreek leaves)
2 teaspoon ginger garlic paste
2 tomatoes pureed
1 teaspoon jeera (cumin)
2 tablespoon coriander chopped
2 tablespoon + 1 teaspoon oil
1/2 teaspoon haldi (turmeric powder)
2 teaspoon dhania powder (coriander)
1 teaspoon Kashmiri mirch (red chilli powder)
1 teaspoon Salt
1/2 teaspoon garam masala
A pinch of cardamom powder
Directions for Aloo Gobhi Raseela
- Roast the cauliflower and potato drizzled with 1 tsp oil, under a grill or in a non stick pan or Air fry.
- Heat the 2 tbsp oil in a pan, add cumin and then add the onions.
- Stir on low heat till onions are translucent, add the ginger garlic paste and dry methi leaves. Stir for a while.
- Add all the dry masala’s except garam masala and cardamom powder.
- Sauté for a minute and add the tomato puree and half the chopped coriander. Cook till the oil starts to separate.
- Add the roasted cauliflower, potato, salt and stir till the vegetables are well coated with the masala.
- Add 1 cup water, simmer on low heat till the gravy is thick and the cauliflower is cooked.
- Switch off the heat and add the garam masala and cardamom powder.
- Serve garnished with rest of coriander.
