Aloo Gobi Masala in Omichef Non Stick Triply Kadai

Aloo Gobi Masala is a classic Indian sabzi that needs steady heat, gentle tossing, and proper masala coating. The Omichef Non Stick Triply Kadai makes this recipe easier because potatoes and cauliflower cook evenly without sticking too much. It helps the masala roast nicely and keeps the vegetables soft inside with light crisp edges.

Ingredients

• 2 potatoes, cubed
• 2 cups cauliflower florets
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh coriander for garnish

Step-by-Step Method

1. Heat oil in the Omichef Non Stick Triply Kadai on medium flame.
2. Add cumin seeds and let them crackle.
3. Add chopped onions and sauté until light golden.
4. Add ginger-garlic paste and cook for 1 minute.
5. Add tomatoes, turmeric, red chilli powder, coriander powder, and salt.
6. Cook the masala until tomatoes become soft and oil starts separating.
7. Add potatoes and cauliflower florets, then mix gently.
8. Cover and cook on low to medium flame for 12-15 minutes.
9. Stir occasionally so the vegetables cook evenly without breaking.
10. Once the potatoes and cauliflower are cooked, add garam masala.
11. Garnish with fresh coriander and serve hot with roti, paratha, or dal rice.