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Mazadaar Aloo Gobi Recipe

Mazadaar Aloo Gobi Recipe

Mazadaar Aloo Gobi Recipe

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine Pakistani
Servings 4
Calories 300 kcal


  • ¼ cup Oil
  • 1 Onion
  • 5 cloves Garlic
  • 1 inch-piece Ginger
  • 2-3 Tomatoes
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Salt
  • 1 Florets Cauliflower (Phool Gobi)
  • 2 Potatoes
  • 1 Green Chili Pepper
  • ½ tsp Garam Masala
  • 1 tsp Soy Sauce
  • 1 tsp Lemon Juice
  • 2 tbsp Cilantro Leaves


  • Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (~6-7 min).
  • Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper) and salt.
  • Cook until the tomatoes are soft and the oil begins to separate from them (4-5 min). If needed, deglaze the pan with 2 tbsp of water to help the tomatoes.
  • Add the potatoes, cauliflower, and green chili pepper. Sauté for about 5 minutes, until softened.
  • Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between.
  • When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone, turn off the heat.
  • Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. (If you didn't add soy sauce, you'll probably need a bit more salt.) Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.


  • Let the vegetables cook in their own juices, adding only a bit of water if they start to stick to the bottom of the pan.

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