This recipe is good side dish for chapati, roti, puri etc. The vegetable give nutrition and the masala added give spicy aroma and taste to the dish making it a nutritious and delicious side dish that is liked by all. Spices added can be lessened or increases according to everyone’s taste especially children. Alumuttergobi masala recipe will be liked by all spicy lovers.


  • Potato 2 big cooked, peeled, cubed
  • Cauliflower cut into small flowerets 1 cup
  • Peas, fresh pods or frozen 1/2 cup, cooked until tender (If frozen follow cooking instruction appropriately)
  • Onion 3 chopped finely
  • Tomato 2 chopped finely

Grind together: Ginger 1-inch piece, garlic 3-4 pods, grated coconut 1 tablespoon, cinnamon 1-inch stick, cardamom 3 pods, clove 3 pods, poppy seeds 1 spoon, aniseed 1/2 spoon, white pepper 1 spoon. Fry ginger and garlic with little oil. Dry roast other ingredients separately except coconut and grind everything together along with 2-3 green chilies.


Heat oil in a kadai fry onion until golden brown, add tomato and fry until tomato is cooked and blends well with onion. Add turmeric powder and then add cauliflower flowerets and use water enough to cook the flowerets. When cauliflower is cooked add peas, potato add water according to desired consistency, add salt and cook for 4-5 minutes. Then add the ground paste and stir well until everything blends well and nice aroma arises. Garnish with coriander leaves and serve alugobipeas masala with chapathi, puri etc.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 5 persons

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