Written by Puja


Aloo Gobhi © Copyrighted photograph

Spicy Aloo Gobhi is one of my favorite recipe and I believe most of the people like sabzi made of Cauliflower. Spicy Aloo Gobhi is the combination of aloo, gobhi, onion and tomato. This can be served with rice, roti and puri.

Spicy Aloo Gobhi

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Course: Side Dish
Cuisine: Indian
Servings: 6 -7
Author: Puja


  • 1 large cauliflower about 800 gm or 1.25 kgs, cut into 10 size florets
  • 2 medium-large potatoes peeled and cut into 1/2-3/4 dice
  • 2 onion -Thinly sliced
  • 2 medium size tomato -chopped
  • 1 tsp cumin seeds
  • 1/4 tsp mild hing asafoetida
  • 3/4 knob of ginger grated
  • 3 cloves of finely chopped garlic
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 1/2 tsp kitchen king masala
  • 1/3 tsp garam masala
  • Salt to taste
  • 1 1/2 tsp oil peanut or mustard


  • Heat the oil in a pan on a medium flame and add the cumin seeds, hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion. Fry till they are translucent and slightly browned.
  • Reduce the flame and add the prepared cauliflower and potatoes and tomato. Stir to mix.
  • Add turmeric powder, coriander powder and red chilli powder and mix well.
  • Cover and cook for 15 minutes or, to desired tenderness, stirring once in between. Sprinkle with garam masala, Kitchen king masala and mix well.
  • Cover and cook for another 5 minutes till the vegetables are lightly browned. They may stick to the bottom of the pan if you have used the specified amount of oil. That is alright - just don’t stir at the moment.
  • Take off the fire, and leave it aside, covered. After a few minutes toss and mix well. Sprinkle with fresh chopped coriander leaves and serve with a bowl of plain yoghurt with roti.
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A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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