Aloo Gobi Masala Restaurant Style

Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. Cook covered in medium flame until cauliflower is done.


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Add the potatoes to the pan and cook on a medium heat for 5 minutes stirring well.

Aloo gobi masala restaurant style. You can skip some of the masala but highly recommend not skimping on the ghee. Add the chopped tomatoes salt and fry till it becomes soft and mushy. Wash and chop up the cauliflower into large chunks.

After 5 minutes add the cauliflower florets and rubbing the dried fenugreek between your hands add to the pan stirring well. Lower the heat and over and cook for another 5 minutes. The spices will be divided between the two.

Restaurant Style Aloo Gobhi. Cover and cook further until the vegetables are cooked. Goes well with any Indian fla.

Add the cleaned cauliflower florets cut into bite sized pieces and add ¼ cup water and mix well. Aloo gobi gravy made as rich gravy in restaurant style to go with flatbreads and as a side dish for rice in North Indian menu. Heat most of the ghee saving 2 tablespoon for the potatoes in a large deep nonstick or cast iron skillet.


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