Description
A curry style of the staple stir-fry 'Aloo Gobi', simmering potatoes and cauliflower in a rich masala sauce (gravy) of slow-fried onions and tomatoes. Excellent with rice.
Restaurants serving Aloo Gobi Masala
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potatoes
- Cauliflower
- Onion
- Tomato puree
- Garlic ginger paste
- Cumin seeds
- Coriander powder
Instructions
- Cut potatoes and cauliflower into large bite-sizes, shallow-fry in a pan until surface is golden.
- Heat oil in a pot, fry cumin seeds, slow-fry minced onions until caramelized, add garlic-ginger, tomato puree, spices (coriander, turmeric, chili powder) to make a paste sauce.
- Toss shallow-fried veg into sauce, add a little water, simmer on low until veg is fluffy and spices penetrate to the core.
Learn more Spice, substitutes, tips
Key spices
Earthy spice aroma of cumin and coriander
Substitutes at Japanese supermarkets
Broccoli (as cauliflower sub for better color)
Pairing
Puri、Plain rice
Trivia
[Trend] Dry-type Aloo Gobi is suited for bentos (Tiffins), but this Masala (gravy) type has plenty of sauce, making it optimal to splash over rice (Basmati Rice) to eat.
Eating tips & etiquette
[Unique Eating] Sandwich the rich sauce and fluffy cauliflower with crispy fried bread (Puri) dough, eating it like a taco for a snack feel!
Allergen
None