Cauliflower & Potatoes cooked in a spiced gravy

Masala Gobi is the alternative to Aloo Gobi as it is cooked in a thick gravy which goes well with rice as well as roti. It is an exceptionally tasty dish as the vegetables soak up all the flavours of the sauce. The ingredients are cooked slightly longer than Aloo Gobi making it a lot creamier too. Give it a go – it’s a personal favorite.

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2 tablespoons of oil or ghee

1 large onion chopped

1 tsp cumin seeds

Half tsp mustard seeds (optional)

1 tbsp garlic paste

2 tbsp ginger paste

1 tsp turmeric

2 heaped tbsp of tomato puree or half a 400g tin of tomatoes

Minced green chillies to your taste

1 tbsp coriander stalks

1 tsp coriander powder

1 tsp kashmiri chilli

Salt to taste

1 tbsp dried fenugreek leaves

1 medium sized cauliflower cut into small florets

2 medium potatoes, cut into cubes and parboiled

1 tsp garam masala

Handful of fresh coriander leaves, chopped


  1. Warm the oil and throw in the cumin seeds
  2. Add the chopped onions when the seeds begin to sizzle and pop
  3. Sauté the onion for 5-6 minutes until translucent and then add the garlic and ginger
  4. Continue sautéing the ingredients for a further 2-3 minutes then add the turmeric powder
  5. Lower the heat and add the tomato puree and green chillies
  6. Fry the mixture for a couple of minutes then add the coriander powder, kashmiri chilli, salt and dried fenugreek leaves and continue frying for a further 5-6 minutes
  7. Once the oil comes to the surface add the cauliflower florets and coat with the mixture
  8. Cover the pan and cook on a low heat for 15 minutes
  9. After 15 minutes add the parboiled potatoes and cover and cook for a further 10 minutes
  10. Stir in the garam masala and again cover and cook for another 7-8 minutes
  11. Sprinkle on the chopped coriander and serve with roti or rice

©2020 Bee Gill Authentic PunjaBee Cooking

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