Recipe: Perfect Aloo Gobi Masala Dry

Aloo Gobi Masala Dry .

You can cook Aloo Gobi Masala Dry using 14 ingredients and 14 steps. Here is how you cook that.

Ingredients of Aloo Gobi Masala Dry

1. It's 3 of Potatoes Medium sized, cut and cubed.
2. You need 1 of Cauliflower, Cut into smaller florets.
3. You need 2 of Onions Medium sized, Chopped.
4. It's 4 of Tomatoes Medium sized, Chopped.
5. Prepare 1 1/2 Teaspoons of Ginger Garlic paste.
6. Prepare 1/2 Teaspoon of Cumin seeds.
7. Prepare 1/4 Teaspoon of Red Chilli powder.
8. Prepare 1/2 Teaspoon of Turmeric powder.
9. It's 1 Teaspoon of Coriander powder.
10. Prepare 1/2 Teaspoon of Dry Mango powder.
11. You need 1/2 Teaspoon of Garam Masala powder.
12. Prepare 4 Tablespoon of cooking oil.
13. It's as required of Fresh green coriander to garnish.
14. Prepare to taste of Salt.

Aloo Gobi Masala Dry step by step

1. Arrange all ingredients measured and kept systematically for hassle free cooking..
2. Heat 2 Tablespoon of oil in a Kadhai on medium flame Add cauliflower florets, fry for 3 mins, next on add cubed potatoes..
3. Fry on low flame for about 7 odd mins up to potatoes & the cauliflower florets have some brown spots on them..
4. Remove them from Kadhai and set aside..
5. In the Same kadhai heat remaining 2 tablespoons of oil on medium flame, add cumin seeds and allow them crackle..
6. Include the onions and cook for 2 minutes till they turn translucent..
7. Add Ginger garlic paste, cook for 2 mins till raw smell goes away..
8. Add the chopped tomatoes, cook for 2 mins till they turn soft..
9. Mix turmeric powder, red chilli powder, coriander powder, salt and dry mango powder..
10. Cover the kadhai, letting the masala cook for 2 mins,then add the potatoes & cauliflower to it and mix nicely.
11. Add portion of chopped fresh green coriander leaves and mix..
12. Add garam masala and now cook the potatoes & cauliflower florets on medium heat for about 6 mins..
13. Cover the kadhai, cook more for additional 7 odd mins on low flame till the potatoes & cauliflower florets get tender..
14. Garnish with fresh green coriander leaves and serve hot with parathas..