• Raggi

Dhaba style Aloo-gobi, a spicy side dish you can enjoy with roti, naan or any Indian flat bread.


Dhaba style Aloo-gobi is a popular North Indian side dish normally served with phulka or roti, paired with some salad and pickle. But it equally goes well with any kind of Indian flat bread like naan, lachcha paratha, tandoori roti, rumali roti etc.


What is Dhaba? If you are a foodie you definitely know what is Dhaba, because the finger licking, delicious, spicy foods they serve are every foodies dream. In case you have never been to a Dhaba, these are road side restaurants or small eateries in India (specially North and central India) located mostly on high ways where people who are travelling to their destination stop by to enjoy a quick meal be it breakfast, lunch or dinner. The foods served in Dhabas are mostly Punjabi food, typically inexpensive and has a homemade feel to it.


There are so many different variety of veg and non-veg curries available in Dhabas. I love almost all the recipes I have eaten there (if you follow my blog you already know I'm a big foodie). This dry aloo-gobi is my all time favourite. It's very easy to make, all you need is cook the masala properly to get the perfect spicy dry aloo-gobi. In Dhabas it is cooked using a big amount of oil. Cauliflower and potatoes are deep fried before putting in the masala. You can see the oil or ghee on top of the curry with spices. I have reduced the amount of oil for health reason. You can add more if you want to get that Dhaba look.


Here is how to make it step by step:


Cut cauliflower into small florets. Peel and cut potatoes into small thin pieces. Chop onions, green chillies and tomatoes. keep all whole and dry spices ready.

Add cauliflower florets into boiling water and boil for 2 minutes. Drain, wash with cold water and keep aside.

In a pan heat 1 tbsp mustard oil. Add the cauliflower and sauté for 2-3 minutes on medium flame.

Once they become lightly golden remove from pan and keep aside.

In the same pan add 1 tbsp oil. When oil is hot add all the whole spices. Cumin, cardamom, clove, cinnamon and red chilli. Stir for 10 seconds.

When the spices are aromatic add chopped onion and fry on medium heat till it becomes translucent.

Add ginger-garlic paste and chopped green chilli. Cook for 1 minutes.

Now add turmeric, coriander and red chilli powder.

Cook the dry spices for 30 seconds stirring continuously to prevent burning.

Add chopped tomatoes and salt. Give it a mix and cover with a lid. Cook the masala till tomato becomes soft and mushy.

Add potatoes, mix it well, cover with a lid and cook for 10 minutes on low flame. Give it a stir occasionally to prevent burning. Add little water if the masala is too dry and start to stick at the bottom. Do not add too much water as this is a dry curry not gravy type.

Once potatoes are almost cooked add cauliflower, give it a stir, cover and cook till cauliflower and potatoes are properly cooked and oil start to separate from the masala. It will take about 8-10 minutes.

While the veggies are cooking in a separate pan dry roast kasuri methi for 5-10 seconds and crush with your hand to make a fine powder. Keep aside.

Check your vegetables. If they are well cooked add sugar, garam masala powder, kasuri methi and ghee. Mix it well and cook for 1 more minute.

Switch off the flame and add lots of chopped coriander leaves. Mix and cover with a lid.

Let it sit for 5 minutes then serve with roti or fulka or any Indian flat bread of your choice.


**If you liked the recipe please hit the like and share with family and friends. Comment below, it always means a lot and motivate me.

Aloo-gobi Dhaba Style

Prep time: 15 Minutes

Cooking Time: 30 minutes

Total time: 45 minutes

Yields: 4 Serving

Cuisine: Indian

Ingredients:

  1. Cauliflower 1 medium size (200 gm)

  2. Potato 2 medium size (200 gm)

  3. Onion 2 medium size (150 gm)

  4. Tomato 2 medium size (170 gm)

  5. Green chilli as per tolerance (I have used 2)

  6. Ginger-garlic paste 1 tbsp

  7. Mustard oil 2 tbsp

  8. Cumin seed 1 tsp

  9. Green cardamom 2

  10. Clove 3-4

  11. Cinnamon a small piece

  12. Dry red chilli 1

  13. Coriander powder 1 tbsp

  14. Turmeric powder 1/2 tsp

  15. Red chilli powder 1 tsp

  16. Garam masala 1/2 tsp

  17. Kasuri methi 1 tbsp

  18. Salt to taste (I have used 1 tsp)

  19. Sugar 1/2 tsp (optional)

  20. Ghee or clarified butter 1/2 tsp (optional)

  21. Coriander leaves chopped 1/4 cup

Preparations:

  1. Cut cauliflower into small florets. Peel and cut potatoes into small thin pieces. Chop onions, green chillies and tomatoes. keep all whole and dry spices ready.

  2. Add cauliflower florets into boiling water and boil for 2 minutes. Drain, wash with cold water and keep aside.

  3. In a pan heat 1 tbsp mustard oil. Add the cauliflower and sauté for 2-3 minutes on medium flame till they become lightly golden. Keep aside.

  4. In the same pan add 1 tbsp oil. When oil is hot add all the whole spices. Cumin, cardamom, clove, cinnamon and red chilli. Stir for 10 seconds.

  5. When the spices are aromatic add chopped onion and fry on medium heat till it becomes translucent.

  6. Add ginger-garlic paste and chopped green chilli. Cook for 1 minutes.

  7. Now add turmeric, coriander and red chilli powder.

  8. Cook the dry spices for 30 seconds stirring continuously to prevent burning.

  9. Add chopped tomatoes and salt. Give it a mix and cover with a lid.

  10. Cook the masala till tomato becomes soft and mushy.

  11. Add potatoes, mix it well, cover with a lid and cook for 10 minutes on low flame. Give it a stir occasionally to prevent burning. Add little water if the masala is too dry and start to stick at the bottom.

  12. Add the cauliflower, give it a stir, cover and cook till cauliflower and potatoes are properly cooked and oil start to separate from the masala. It will take about 8-10 minutes.

  13. While the veggies are cooking in a separate pan dry roast kasuri methi for 5-10 seconds and crush with your hand to make a fine powder. Keep aside.

  14. Check your vegetables. If they are well cooked add sugar, garam masala powder, kasuri methi and ghee. Mix it well and cook for 1 more minute.

  15. Switch off the flame and add lots of chopped coriander leaves. Mix and cover with a lid. Let it sit for 5 minutes then serve with roti or fulka or any Indian flat bread of your choice.

Taadaa..... Your dhaba style delicious aloo-gobi is ready to enjoy.

Recipe Notes:

  • You can cut the cauliflower and potatoes into medium size also if you like. In that case it will take more time to cook.

  • I have used Mustard oil here and I highly recommend to use mustard oil for this recipe. In case you don't use or not available in your pantry you can use any other vegetable oil.

  • Sugar is optional. You can skip if you want. I like to add little to balance the taste.

  • Ghee is also optional. You can omit completely if you don't like or want to make it vegan.

  • This recipe is little spicy as it is dhaba style. If you prefer less hot then omit green chilli or reduce red chilli powder to 1/2 tsp.

  • In Dhabas aloo-gobi is normally served dry, coated with spices. If you want gravy you can add 1/2 a cup water to it.

  • Chopped coriander is very important in this recipe. If you are not a coriander lover reduce the amount to 1 or 2 tbsp but I'll suggest not to omit it completely.

Give it a try and let me know how it went. Would love to hear from you. Send me some love by clicking on the like button if you liked the recipe.

You can follow me on Facebook and Instagram also @bforbakingcforcooking.


Thanks for stopping by.

Love

Raggi

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