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Feb 24, 2011

Aloo Gobi Masala(Restaurant Style)

   I learnt this recipe from my neighbor cum friend in salem.She was a Catering student.This curry will taste exactly  like what we get from restaurants,particularly its like the same taste from Saravana Grandstyle Salem.
This curry needs more oil and more patience.It will take about 1hr to cook,started to cook by6.30pm and its 7.35pm when i turn of the stove.U have to cook in low or medium heat.

  1. Boiled Potatoes/Aloo    4-5 no.s(hard boiled without skin)
  2. Gobi/Cauliflower    1/2 (cut in to medium size florets)
  3. Onion     2 big size(grind to smooth paste) (yellow or white onion is gud)
  4. Tomato   4no.s (grind in to fine paste ) or 3/4th of 8oz can 
  5. Green chillies    2no.s(finely chopped)
  6. Ginger   Small piece(cut in length wise ,see picture)
  7. Fennel seeds  1/2 tsp
  8. Chilli powder   1and 1/2 tsp
  9. Garam masala or MTR channa masala powder  1 tsp
  10. Curry masala powder   1/2tsp
  11. Sugar    1/4 tsp
  12. Orange food color   a small pinch
  13. Coriander leaves    7-9strings (finely chopped)
  14. Salt    as  needed
  15. Oil   200ml
  • Use non-stick kadai or vessel to cook this masala..
  • Heat oil in an available vessel ,add fennel seeds after it splutter,add grounded onion paste.
  • Fry in low heat ,fry them nicely till the raw smell from onion goes.
  • When it get completley fried up,u vl able to smell the onions and fennel seeds like from the onion pakoras 
  • Onion will absorb all oil to fry well.
  • Then add the tomato paste,green chillies and ginger ,fry well.
  • Cook covered with stirring for every 1-2 minutes.
  • Fry until oil oozes out from the masala.
  • Then add all dry powders saute for 2 minutes and add about 1/2 cup of water.
  • Let them boil for about 5-7 minutes .
  • Now add hard boiled potatoes and cauliflower mix well .
  • Cook for another 3-4 minutes with lid closed.
  • Add some chopped coriander leaves ,saute well simmer for 2minutes and remove from the stove.
  • Flavorful,colorful and mouth watering aloo Gobi masala is ready.
  • Serve hot with chapathi or puri or with Naan.

As i told above,u need more patience to cook this curry,take much care to fry onions,if it get burnt at the bottom ,then ur curry vl  have bitterness taste.The entire taste depends on the onion-tomato fry.Adjust spices to ur taste and to the quantity .


  1. Do you use half cooked cauliflower? if yes can you please tells us how to cook them.

    1. No I added raw cauliflower, only the potatoes should be boiled/hard boiled - cook potatoes until tender, if u insert a tooth pick should enter then remove from the stove, drain water n fill with cold water n leave aside for 15-20 minutes!

  2. Hello! I tried your recipe today and it turned out absolutely delicious. Thank you for sharing it.

    1. thanks Anu for sharing your lovely feedback...

  3. Hai sangeetha i like very much ur recipes. Iam a big fan of u....

    1. Thank you so much. If you wish, plz share your name next time :) Thanks!

  4. Hello Sangeetha, I tried your recipe today, and it came out fantastic! Patience was definitely the key...:-) Thank you for sharing.Ish

    1. Thanks so much for taking time to share your feedback, means a lot :) Thanks!


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