This Aloo Gobhi is a timeless North Indian vegetable preparation where potatoes and cauliflower are gently cooked with warming spices and finished with aromatic depth. Anchored by Qora Garam Masala, this recipe delivers warmth, balance, and a lingering finish that elevates a simple everyday dish without overpowering the vegetables.
Ideal for daily meals, aloo gobhi pairs effortlessly with rotis, parathas, or dal and rice.
Ingredients for Aloo Gobhi
For the Vegetable Base
- Potatoes (peeled and cubed) – 2 medium
- Cauliflower (cut into small florets) – 1 medium
- Oil – 3–4 tsp
- Salt – to taste
For the Masala
- Cumin seeds – ½ tsp
- Onion (finely chopped) – 1 medium
- Tomatoes (finely chopped) – 2 medium
- Ginger-garlic paste – 1½ tsp
- Qora Turmeric Powder – ½ tsp
- Qora Red Chilli Powder – ¼ tsp (or to taste)
- Qora Coriander Powder – 1 tsp
- Qora Garam Masala – 1 tbsp
- Fresh coriander leaves (chopped) – 2 tbsp
- Water – as required
How to Make Aloo Gobhi
Heat oil in a wide pan. Add cauliflower florets and potato cubes and sauté on medium heat for 6–8 minutes until lightly golden. Remove and keep aside.
In the same pan, add cumin seeds and let them crackle. Add chopped onions and sauté until soft and translucent. Stir in ginger-garlic paste and cook until aromatic.
Add tomatoes and cook until softened and slightly pulpy. Add Qora Turmeric Powder, Qora Red Chilli Powder, and Qora Coriander Powder. Mix well and cook the masala for 2–3 minutes.
Return the potatoes and cauliflower to the pan and toss gently to coat with the masala. Cover and cook on low heat until the vegetables are tender, adding small splashes of water if required.
Finish with Qora Garam Masala and fresh coriander leaves. Mix gently and remove from heat.
Serve hot with Indian breads or rice.
Why Cook with Qora Garam Masala?
- Adds warmth and aromatic depth to everyday dishes
- Balanced blend that enhances vegetables without overpowering
- Ideal as a finishing spice for North Indian cooking
