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Aloo Gobi - Garam Masala

Aloo Gobi


  • 2 tablespoons Vegetable Oil

  • 1 teaspoon Cumin seeds

  • 1 medium Onion, finely chopped

  • 2 cloves Garlic, minced

  • 1-inch piece Ginger, minced or grated

  • 1 large Tomato, chopped

  • 3 teaspoons of No. 55 Garam Masala - Southern Spice Blend

  • Sea Salt, to taste

  • 2 medium Potatoes, peeled and cut into 1-inch cubes

  • 1 small Cauliflower, cut into florets

  • 1/2 cup Water

  • 2 tablespoons chopped fresh Cilantro (for garnish)


  • Heat the oil in a large skillet on medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

  • Add the chopped onion to the skillet and cook until softened and golden brown, about 5-7 minutes.

  • Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

  • Add the chopped tomato, 3 teaspoons of No. 55 Garam Masala - Southern Spice Blend, and salt to taste. Cook the mixture for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the spices are well-blended.

  • Add the cubed potatoes and cauliflower florets to the skillet, stirring to coat them evenly with the spice mixture.

  • Pour in the water and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for 20-25 minutes.

  • If the dish seems too dry, you can add a little more water during cooking. Alternatively, if there is too much liquid, remove the lid and cook for a few more minutes to let the excess water evaporate.

  • Adjust the spices to taste, if necessary. Garnish with chopped fresh cilantro and serve with rice, naan, or roti.

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