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Aloo Gobi Ghassi

Gulati's Spice Market
0 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Aloo Gobi Ghassi RECIPE

A Manglorean twist to two staid vegetables

Recipe Tags

  • Veg
  • South Indian
  • Sauteeing
  • Basic recipe

Ingredients Serving: 4

  1. Potatoes 2 Large (cut into 4 pieces)
  2. Cauliflower 12 kg (large florets)
  3. Freshly grated coconut 2 cups
  4. Onions 2 (chopped)
  5. Dry red chillies 5
  6. Coriander Seeds 2 tbsp
  7. Mustard Seeds 1 tsp
  8. Fenugreek Seeds 12 tsp
  9. Cumin Seeds 1 tsp
  10. Cinnamon 1 stick
  11. Turmeric 1 tsp
  12. Peppercorns 4 to 5
  13. Clove 2 pc
  14. Tamarind Paste 1 tbsp
  15. Ginger Paste 2 tsp
  16. Garlic Paste 2 tsp
  17. Oil as much as required


  1. Express coconut milk from 1 1?2 cups of coconut added with 2 cups of warm water.
  2. In a pan, heat oil and sauté rest of the chopped coconut and set aside. Sautee half the onions separately and keep aside. Heat another tbsp of oil and sauté all the whole spices one by one for a few minutes.
  3. Grind the roasted spices, coconut, onions into a paste. Add salt, turmeric, tamarind, 1?2 cup water and make a smooth paste.
  4. In a saucepan, heat 3 tbsp oil and sauté ginger-garlic paste. Add the remaining chopped onions and cook till translucent.
  5. Add the paste and cook for a few minutes. Add about 1 cup of water, salt and potatoes and cover and cook for about 10 minutes till the potato is almost done. Add cauliflower florets and fresh coconut milk.
  6. Simmer for a few minutes till the cauliflower is done. Serve hot with steamed rice orparothas.

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