Aloo Gobi Recipe with VRD Masale Whole Spices

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VRDADMIN

On June 11, 2025

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Here’s a delicious recipe for Aloo Gobi (Potato and Cauliflower Curry) using a variety of whole spices from your brand, VRD Masale. The combination of these whole spices will add a rich depth of flavor and authenticity to the dish.

Ingredients:

2 medium potatoes, peeled and diced
1 small cauliflower, cut into florets
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
2 tomatoes, chopped
1 teaspoon ginger-garlic paste
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Whole Spices from VRD Masale:
2 bay leaves
1 teaspoon cumin seeds
2-3 green cardamom pods
1-2 cloves
1 small cinnamon stick
1-2 dried red chilies (optional, for heat)
Ground Spices from VRD Masale:
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala (or your special spice blend)

Instructions:

Heat the oil/ghee: In a large pan or wok, heat the oil or ghee over medium heat. Once hot, add the whole spices (bay leaves, cumin seeds, cardamom pods, cloves, cinnamon stick, and dried red chilies). Let them sizzle and release their aroma for about 30 seconds.

Sauté the onions and ginger-garlic paste: Add the finely chopped onions and sauté until golden brown, about 5-7 minutes. Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

Add tomatoes and ground spices: Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala. Then, add the turmeric powder, coriander powder, and salt. Mix well and let the spices cook for a couple of minutes.

Cook the potatoes and cauliflower: Add the diced potatoes and cauliflower florets to the pan. Stir everything together so that the vegetables are coated with the spices. Cover and cook for about 10-15 minutes on low heat, stirring occasionally, until the potatoes are tender. If necessary, add a little water to prevent sticking.

Add garam masala and final touch: Once the potatoes and cauliflower are cooked through, add the garam masala and give it a good mix. Cook for an additional 2-3 minutes, allowing the spices to blend.

Garnish and serve: Garnish with fresh chopped coriander leaves. Serve the Aloo Gobi hot with naan, roti, or rice.

Notes:

The whole spices from VRD Masale add a rich, aromatic base to the dish, infusing it with layers of flavor.
For extra heat, you can adjust the number of dried red chilies or add a pinch of red chili powder.
If you prefer a creamier consistency, you can add a tablespoon of yogurt or cream at the end of cooking.
Enjoy this hearty and flavorful Aloo Gobi, made with the finest whole spices from VRD Masale!
Let me know if you’d like to modify the recipe or add any other details!