food : aloo gobi masala

I tried this out today based on a rough video I saw of someone making it. I have generally had a pretty dry style of aloo gobi and was curious what a saucier version would be like. It was a big hit with my family. I wish I had made chapati, but we had it with rice (and a few other dishes).

For those that do not know:

aloo = potatoes & gobi = cauliflower

I did not have kasuri methi (fenugreek leaves) and found out online that maple syrup can be a decent replacement so long as you dont add too much. Apparently their flavors are similar, but the syrup is sweet. So the goal is to impart some of the flavor without putting in too much sweetness.

With that substitution I had everything else I needed already stocked in my pantry. We cook a lot of indian style food in our home (though are not, ourselves, of that backgound) so we tend to keep a good selection of basic spices.

The recipe is kind of two parts, the tomato onion masala is made and then gets used in the main recipe. You can, in theory make the tomato onion masala in advance and keep it in the fridge for a day or maybe two before making the rest if you like.



  1. Saute 2t oil, onion, ginger, and garlic on medium heat in a pan or skillet until onions start to soften
  2. Add tomatoes and cashews, cook until tomatoes softe and get just a bit mushy
  3. Let mixture cool (I put it in a bowl in the freezer for a bit to cool it down quickly)
  4. Add mixture to a blender or food processor and blend until smooth
  5. Set aside until needed
  6. In a med-large pot with a lid saute 2t oil, cumin seed, bay leaf, and cinnamon on med-low for ~1 min
  7. Add chili powder and turmeric. Cook on low, stirring to blend
  8. Add tomato onion masala (from the blender)
  9. Saute on low for 5 min
  10. Add corriander powder and salt (adding more salt if need be, to taste), saute for 1 min
  11. Add potatoes and water, mix well, cover with lid, and boil for 10 minutes
  12. Add cauliflower, mix well - scraping the bottom of the pot to dislodge burned on bits - and simmer, covered, for 15 min
  13. Remove from heat and add garam masala, cilantro, and maple syrup
  14. Give it a good stir and serve it hot