Meal Prep · Indian
Aloo Gobi Masala
A comforting and vibrant Indian classic featuring tender potatoes and cauliflower in a fragrant spiced tomato-onion gravy.
Ingredients
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Step-by-step- Heat oil or ghee in a large pot or deep pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
- Add chopped onion and sauté until golden brown and softened, about 7-8 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add pureed or diced tomatoes, turmeric powder, ground coriander, and red chili powder. Cook, stirring occasionally, until the tomatoes break down and the oil separates from the masala, about 5-7 minutes.
- Add the potato cubes and cauliflower florets to the pan. Season with salt and mix well to coat the vegetables evenly with the masala.
- Pour in 1/2 cup of water, cover the pan, and reduce heat to low. Cook for 15-20 minutes, or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking. Add a little more water if the mixture becomes too dry.
- Once the vegetables are cooked through and tender, stir in the garam masala. Cook for an additional 2 minutes, uncovered, to allow the flavors to meld.
- Garnish with fresh chopped coriander leaves and serve hot with rice, naan, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Fat | 12 g |
| Carbohydrates | 35 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Aloo Gobi Masala in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
Freeze cooled Aloo Gobi Masala in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For best results, try to cut potatoes and cauliflower into similar-sized pieces to ensure even cooking. If you prefer a firmer texture, add cauliflower a few minutes after the potatoes.
- To enhance the flavor, roast the potatoes and cauliflower separately in the oven with a little oil and salt before adding them to the masala. This adds a lovely caramelized depth and prevents them from getting mushy.
