Masala Aloo Gobi

Who wants to cook Aloo Gobi when you can bend a ball like Beckham?” Did it stir in some bollywood memories? Remember Gurinder Chadda’s movie,Bend it Like Beckham about an orthodox Punjabi family trying to turn around their football savvy daughter into a traditional girl with all the formulas( one of which was to learn to make aloo gobi) so that she could marry a decent Indian guy. Our humble aloo gobi came under international spotlight and became an acclaimed star overnight!

But we all know that Aloo Gobi needs no introduction. Gently sautéed in a mélange of aromatic spices, it is not surprising that this curry is so popular, as it looks attractive, smells wonderful, and is a feast for the taste buds. It is very common to find it in a Punjabi kitchen especially in the winter months when it is fresh and abundantly available. My mother would make hot rotis, brush them with ghee and place a big spoon full of aloo gobi on it for us to eat. The ghee would melt and coat the freshly made aloo gobi doubling its taste. 

 The following recipe is extremely easy to prepare and the only thing is to avoid overcooking the cauliflower. Sorry Beckham, after eating this aloo gobi you too will say, “Who wants to play football when you can cook Aloo Gobi?”
Preparation and cooking time: 30 minutes

  • 1 cauliflower, cut into florets
  • 2 potatoes peeled and quartered
  • 1 small onion, chopped
  • 1 clove garlic, chopped 
  • 1/2 ” ginger, grated
  • 2 medium tomatoes, chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • oil
  • Fresh coriander to garnish
  • Salt to taste


  • Heat oil in a large heavy- bottomed skillet. Add the cumin seeds and cook, stirring constantly till they splutter. Add garlic and ginger and stir fry for a minute. Add the onions and cook them until they turn light brown. Now add the chopped tomatoes and stir them for about 2 minutes. 
  • Add all the powders, sugar, and salt (except garam masala) and stir for a few seconds. Add ¼ cup of water and potatoes, cover the pot and cook the potatoes.
  • When the potatoes are almost cooked add the cauliflower. Again, cover the pot and cook until the cauliflower becomes tender. Open cook the vegetables till all the water evaporates, stirring frequently. 
  • Sprinkle garam masala and garnish with fresh coriander to serve.