Aloo Gobi Masala (no onion garlic)

Aloo Gobi Masala (Without Onion and Garlic)

Is there anything better than Aloo Gobi Masala? I don’t think so! This simple stir-fry of cauliflower and potatoes is a recipe for all seasons that requires minimal effort but, like most Indian dishes, is a flavor bomb. This recipe doesn’t include any onions or garlic.

Most of my recipes usually start with sautéing onions and garlic, but not this one. It doesn’t need that flavor because it has so much on its own. The key aroma here is ginger, which really elevates this Aloo Gobi Masala to another level.

This Aloo Gobi Masala recipe finds its way to our table at least 1-2 times a week. I grew up eating this vegetable, and for me, it’s instant comfort food. There aren’t too many steps, and you don’t need to run to the grocery store for specific ingredients. If you have a well-stocked pantry, you probably already have everything you need. Who said Indian cooking is difficult?

Quick Overview: Aloo Gobi Masala

• How to Remove Worms from Cauliflower
• Ingredients Needed for Aloo Gobi
• How to Make the Best Aloo Gobi
• Richa’s Top Tips for Making Gobi Aloo
• More Simple Potato Recipes

How to Remove Worms from Cauliflower

While cauliflower is a very popular vegetable, it is also highly susceptible to worms. They can hide in the crevices, and even if you think you’ve cleaned the vegetable well, chances are you might miss one or two. But this simple trick will ensure you get them all—just pour a little hot water over the cauliflower florets and set them aside for a few minutes. This will help get rid of any worms you may have missed and will also soften the cauliflower slightly, ensuring it cooks faster.

Ingredients Needed for Aloo Gobi

• Mustard Oil: Brings an authentic flavor but can be substituted with any neutral oil.
• Asafoetida (Hing): A pinch adds a savory umami taste, though it’s optional.
• Cumin Seeds, Dried Red Chilies, Ginger, Green Chilies: This tempering adds aromatic flavor and a touch of heat.
• Cauliflower: Fresh cauliflower florets, the heart of the recipe, providing a nutritious, hearty base.
• Potatoes: Chopped potatoes contribute their creamy texture and mild flavor, perfectly complementing the cauliflower.
• Turmeric, Kashmiri Red Chili Powder, Coriander Powder: These dry spices add color, aroma, and heat.
• Tomatoes: A large tomato, roughly pureed and chopped, brings a tangy and slightly sweet element to the masala.
• Fresh Cilantro: Chopped fresh cilantro used as a garnish adds vibrant color and freshness to the Aloo Gobi Masala.

How to Make the Best Aloo Gobi

1. Place the cauliflower florets in a bowl and pour hot water over them. Set aside for 8-10 minutes. Heat 3-4 tablespoons of mustard oil in a pan or wok. Lightly fry the cauliflower and potatoes for 5-7 minutes. Once cooked, use a skimmer to remove them from the pan and set aside.
2. Add the remaining 2 tablespoons of mustard oil to the same pan. Add cumin seeds and let them splutter. Add whole red chilies, asafoetida, ginger, and green chilies. Sauté on low heat for a minute, stirring continuously.
3. Add tomato puree, coriander powder, turmeric powder, chili powder, and salt. Mix well, cover, and cook on medium-high heat for 5 minutes.
4. Now, add the fried cauliflower and potatoes along with the chopped tomatoes. Mix everything well.
5. Cover and cook on low heat for 15-20 minutes or until the cauliflower is tender, stirring 2-3 times in between.
6. Finally, add freshly chopped cilantro and mix on high heat for 1-2 minutes. Serve hot!

Richa’s Top Tips for Making Gobi Aloo

• It’s best to make Aloo Gobi Masala in a large pan or wok because the cauliflower and potatoes cook well when tossed around and stir-fried on high heat. Plus, it makes mixing everything easier. However, if you don’t have one, you can easily make this in a frying pan.
• Cut the potatoes and cauliflower into similar sizes. This helps cook everything more evenly.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Just reheat it on the stove for a few minutes before serving.
• This recipe doesn’t include onions and garlic, but you can easily add them if you wish. Sauté them with the other aromatics before adding the potatoes and cauliflower.

The best way to enjoy Aloo Gobi Masala is with some dhaba-style dal fry and cumin rice. If you’re new to Indian cooking, this is actually one of the easiest things you can make.

Aloo Gobi Masala

Aloo Gobi Masala is a versatile Indian dish that can be enjoyed in any season. It's packed with flavor and can be prepared quickly. This straightforward vegetable dish features cauliflower and potatoes cooked with ginger and ground spices. Serve it with plain dal and cumin rice for the best comfort food experience. more recipes

Recipe Details

Course	Main Course
Cuisine	Indian
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Servings	4 servings
Calories	273 kcal
Author	Richa

Ingredients

Ingredient	Amount
Mustard Oil	3 tbsp
Cumin Seeds	1 tsp
Asafoetida (optional)	1 pinch
Dried Red Chilies	2
Ginger, thinly sliced	1 inch
Green Chilies, slit lengthwise	2
Tomatoes, chopped	2 large
Tomatoes, roughly pureed	2 large
Turmeric Powder	½ tsp
Kashmiri Red Chili Powder	1 tsp
Coriander Powder	2 ½ tsp
Cauliflower, cut into florets	350 grams (about 3 cups)
Potatoes, peeled and cut lengthwise	2 medium
Salt	1 tsp
Fresh Cilantro, chopped for garnish	As needed

Instructions

1. Place cauliflower florets in a bowl and pour hot water over them. Set aside for 8-10 minutes.
2. Heat 3 tablespoons of mustard oil in a pan or wok. Lightly fry the cauliflower and potatoes for 5-7 minutes. Use a skimmer to remove them from the pan and set aside.
3. Add the remaining oil to the same pan and add cumin seeds. Let them splutter. Add dried red chilies, asafoetida, ginger, and green chilies. Sauté on low heat for a minute.
4. Add tomato puree, coriander powder, turmeric powder, chili powder, and salt. Mix well, cover, and cook on medium-high heat for 5 minutes.
5. Add the fried cauliflower and potatoes along with chopped tomatoes. Mix everything well.
6. Cover and cook on low heat for 15-20 minutes or until the cauliflower is tender, stirring 2-3 times in between.
7. Finally, add freshly chopped cilantro and mix on high heat for 1-2 minutes. Turn off the heat and serve hot!

Notes

This recipe does not require onions and garlic, but you can add chopped onions and garlic

at the beginning if desired.

• Peas, either fresh or frozen, can be a great addition to Aloo Gobi. Add them with the tomatoes and cook for a few minutes.

Nutrition

Nutrient	Amount
Calories	273 kcal
Carbohydrates	39 g
Protein	6 g
Fat	12 g
Saturated Fat	2 g
Sodium	716 mg
Potassium	1116 mg
Fiber	11 g
Sugar	11 g
Vitamin A	4939 IU
Vitamin C	74 mg
Calcium	53 mg
Iron	3 mg