Charishma's Masala Gobhi Aloo Sabzi Recipe

Name: Charishma's Masala Gobhi Aloo Sabzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium potatoes, cut into 1/2 inch cubes and boiled until tender; 1 medium cauliflower, cut into florets; 1 teaspoon cumin seed (jeera); ¼ teaspoon methi seeds (fenugreek seeds); ½ teaspoon fennel seed (saunf); 12 inch piece fresh ginger; 2 medium green chilies, washed, ends trimmed and chopped; 1 cup yoghurt, beaten; 6 small tomatoes, paste of; 2 teaspoons garam masala powder; salt; 1 pinch chat masala; ¼ teaspoon turmeric powder (haldi); 1 teaspoon coriander powder (dhania powder); ⅛ teaspoon black pepper (kali mirchi powder); ½ teaspoon red chili powder; 11 fresh curry leaves, washed and torn; 1 tablespoon ricella refined sunflower oil; 3 tablespoons fresh coriander leaves (to garnish) or 3 tablespoons cilantro, washed and finely chopped (to garnish)

Servings: persons

2 medium potatoes, cut into 1/2 inch cubes and boiled until tender
1 medium cauliflower, cut into florets
1 teaspoon cumin seed (jeera)
¼ teaspoon methi seeds (fenugreek seeds)
½ teaspoon fennel seed (saunf)
12 inch piece fresh ginger
2 medium green chilies, washed, ends trimmed and chopped
1 cup yoghurt, beaten
6 small tomatoes, paste of
2 teaspoons garam masala powder
salt
1 pinch chat masala
¼ teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhania powder)
⅛ teaspoon black pepper (kali mirchi powder)
½ teaspoon red chili powder
11 fresh curry leaves, washed and torn
1 tablespoon ricella refined sunflower oil
3 tablespoons fresh coriander leaves (to garnish) or 3 tablespoons cilantro, washed and finely chopped (to garnish)

1
Heat oil in a skillet.
2
Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
3
Allow to sizzle.
4
Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
5
Add chopped ginger and green chillies.
6
Continue to stir-fry until the raw smell of ginger is gone.
7
Fold in the cauliflower florets.
8
Add the masala powders and toss to coat the florets in the same.
9
Stir in the tomato paste and salt.
10
Cover and cook for 10 minutes until the cauliflower florets become tender.
11
Uncover and toss in the boiled and drained potatoes.
12
Remove from flame.
13
Stir in the beaten yoghurt.
14
Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice.
15
Enjoy!

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 medium potatoes, cut into 1/2 inch cubes and boiled until tender, 1 medium cauliflower, cut into florets, 1 teaspoon cumin seed (jeera), ¼ teaspoon methi seeds (fenugreek seeds), and more.

Yes, Charishma's Masala Gobhi Aloo Sabzi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charishma's Masala Gobhi Aloo Sabzi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions