KADAI ALOO GOBI | ALOO GOBI MASALA

Ingredients

• 200 gcauliflower
• 200 g (about 2 medium)potatoes
• 50 gred onion
• 50 gbell pepper, any colour
• 3 tbspoil
• 1/2 tspsalt
• 1 tbspghee
• 1 tbspoil
• 1/2 tspmustard seeds
• 1 tspcumin seeds
• 1–2dried whole red chillies
• 75 g (1/2 cup)onion, finely chopped
• 1/4 tspasafoetida
• 1 tbspgarlic, minced or finely chopped
• 2.5 cm (1 inch)ginger, cut into thin strips
• 1–2green chillies, cut into rings
• 180 g (1 cup)tomatoes, finely chopped
• 60 ml (1/4 cup)fresh tomato purée
• 240 ml (1 cup)water
• 1 tspground coriander
• 1/2 tspground turmeric
• 1/2 tspsugar
• 1/2–3/4 tspsalt
• 1/2 tspKashmiri chilli powder
• 1 tspgaram masala
• 2 tbspfresh coriander, chopped

Instructions

1. 1

   Fry the onion

   Heat 1 tbsp oil in a kadai or wide pan over high heat. Stir-fry the red onion and bell pepper chunks until the onion begins to soften, then transfer them to a plate.

2. 2

   Fry the cauliflower

   If needed, add 1 tbsp oil and heat it. Stir-fry the cauliflower florets over high heat until lightly browned, sprinkle with 1/4 tsp salt, then transfer them to the plate with the onion and pepper.

3. 3

   Fry the potatoes

   Add 1 tbsp oil to the pan and heat it. Add the potato cubes, sprinkle with 1/4 tsp salt and stir-fry until lightly golden. Transfer them to the plate with the other vegetables.

4. 4

   Heat the spices

   In the same pan, add 1 tbsp ghee and 1 tbsp oil, then reduce the heat to medium. Add the mustard seeds, cumin seeds and dried red chillies.

5. 5

   Soften the onion

   When the seeds begin to sizzle, add the finely chopped onion and asafoetida. Stir-fry until the onion is soft and pinkish.

6. 6

   Add aromatics

   Add the garlic and stir-fry for 1 minute. Add the ginger strips and chopped green chillies, then stir-fry for another 1 minute.

7. 7

   Build the sauce

   Add the ground coriander, Kashmiri chilli powder, turmeric and garam masala, and stir briefly. Pour in 1/4 cup water to keep the spices from burning, then add the chopped tomatoes and mix well.

8. 8

   Cook the tomatoes

   Cover the pan and cook until the chopped tomatoes are soft. Add the fresh tomato purée and remaining water, followed by the remaining salt and sugar. Cook the sauce for 1–2 minutes.

9. 9

   Simmer the vegetables

   Add the fried vegetables to the sauce. Cover and cook over medium heat until the vegetables are done, about 10–15 minutes.

10. 10

    Finish and serve

    Stir in the chopped fresh coriander. Serve the kadai aloo gobi with roti, naan or paratha.

What is kadai aloo gobi?

Aloo gobi combines aloo, or potato, with gobi, or cauliflower; kadai refers to the Indian wok-style pan traditionally used to cook it. This version adds peppers and a tomato-based masala, making a hearty side to serve with flatbreads.

The vegetables are browned separately before they simmer in the sauce. That extra step gives them colour while helping them keep some texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 6g protein, 40g carbs, 18g fat.

Potatoes provide most of the carbohydrates, while the oil and ghee contribute much of the fat. The vegetables add fibre, with modest protein from the potatoes and cauliflower. Pair a serving with dal or another protein-rich dish for a more balanced plate.

Choosing the vegetables

Even pieces: Cut the potatoes and cauliflower into similar-sized chunks so they cook at a similar pace. Keep the florets chunky enough to withstand frying and simmering.

Fresh pepper: Red onion and bell pepper add sweetness and contrast. The recipe uses the bell pepper in chunks, separate from the finely chopped onion that forms the sauce.

Frying before simmering

Work in batches: Fry the onion and pepper, cauliflower, and potatoes in turn, removing each batch as it is ready. The pan should be hot enough to brown the vegetables rather than steam them.

Watch the colour: Light browning is the goal; the vegetables will finish cooking later in the sauce. The potatoes are ready to come out when they look lightly golden.

Building the masala

Tempered spices: Mustard seeds, cumin seeds and dried chillies go into the warm ghee and oil first. Add the chopped onion once the seeds start to sizzle, then cook it until soft and pinkish.

Protect the powders: Stir the ground spices briefly, then add the specified 1/4 cup water. This moistens the pan before the chopped tomatoes are added, reducing the chance of the spices catching.

Getting the texture right

Soft tomato base: Cover the pan while the chopped tomatoes cook, and wait until they soften before adding the purée and remaining water. This gives the sauce time to come together.

Tender vegetables: Simmer the covered pan over medium heat for about 10–15 minutes. Check a potato piece and a cauliflower floret for tenderness; they should be cooked through without falling apart.

Serving the curry

Flatbreads: Roti, naan and paratha are all good choices for scooping up the tomato masala. Add the fresh coriander at the end so its flavour remains bright.

A fuller plate: Serve alongside a simple dal or plain yoghurt if you want a more substantial meal. Keep the accompaniment mild if you would like the chilli and spice flavours to stand out.

Recipe notes & tips

• Cut the potatoes and cauliflower into evenly sized pieces for more consistent cooking.
• Have the spices, chopped aromatics and water ready before heating the pan.
• Fry the vegetables in batches if the pan is crowded, so they can brown.
• Keep the heat at medium for the sauce and covered simmer to avoid scorching.
• Check the potatoes for doneness before stirring in the coriander.

Variations

• Adjust the heat: Use one chilli or less chilli powder for a milder curry.
• Add peas: Stir them into the sauce with the fried vegetables so they cook through.
• Use more pepper: Add extra bell pepper for a sweeter, more vegetable-forward version.
• Make it vegan: Replace the ghee with oil.
• Finish with lemon: Add a little lemon juice at the end for a sharper flavour.

Common mistakes to avoid

• Crowding the pan: The vegetables may steam instead of brown; fry them in batches.
• Cutting uneven pieces: Some vegetables can turn soft before others cook; aim for similarly sized chunks.
• Adding dry spices to a very hot pan: They can catch quickly; stir them briefly and add the 1/4 cup water.
• Rushing the tomato stage: The sauce can taste less cohesive; cover and cook until the chopped tomatoes soften.
• Overcooking the vegetables: They can break up in the sauce; check them during the 10–15-minute simmer.

How to store

Cool leftovers promptly, store in a covered container in the fridge and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions