Dhaba Style Dry Aloo Gobi - Potato and Cauliflower

This hearty and flavor-packed cauliflower and potato dish (Aloo Gobi) is one of the most beloved vegetarian side dishes in every part of India.

Recipe Source Link:https://www.mygingergarlickitchen.com/aloo-gobi-dhaba-style-punjabi-dry-aloo-gobi-sabji-video-recipe-potato-cauliflower/

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RECIPE INGREDIENTS

» Dhaba Style Dry Aloo Gobi:

• 5 tablespoons oil or ghee
• 2 medium sized onions, diced
• 1 tablespoon dried fenugreek / kasuri methi
• 2 tablespoons ginger, peeled and roughly chopped
• 2 tablespoons garlic, peeled and roughly chopped
• 2 cups potatoes / aloo, diced
• 5 cups cauliflower florets / phool gobi
• 4 small green chillies, slit
• 1/2 cup tomato puree (you can also add 1/2 cup freshly chopped tomatoes)
• Salt to taste
• 1 tablespoon ginger, juliennes
• 2 teaspoons cumin seeds / jeera
• whole spices (1 bay leaf, 1 black cardamom, cloves, 2-3 dried red chilies, and 1star anise)
• 1 teaspoon kashmiri red chili powder or deggi mirch powder (you can also add any other chili powder)
• 1/2 teaspoon turmeric powder / haldi powder
• 2 teaspoons coriander powder / dhaniya powder
• 1 teaspoon garam masala powder
• 4 tablespoons cilantro for garnish
• 1/4 cup + 7 tablespoons water

RECIPE INSTRUCTIONS

» Make Dhaba Style Dry Aloo Gobi:

1. Soak cauliflower florets, and diced potatoes in hot water for 10 minutes to remove any worms hidden inside the floret.
2. After 10 minutes, drain them and set aside.
3. Heat 3 tablespoons of oil in a pan.
4. Once the oil is hot, add cauliflower florets and diced potatoes.
5. Toss well and let them sauté for 5 minutes. Add salt and mix well to coat.
6. Cover the pan with a lid and cook on medium heat for 10 minutes or until potatoes and cauliflower are lightly golden and 90% cooked. (Keep stirring occasionally to prevent potatoes from burning.)
7. Meanwhile, add onions, garlic, and ginger to a blender along with 3 tablespoons of water.
8. Blend well to make a smooth paste. Keep it aside.
9. Transfer sautéed cauliflower and potatoes to a plate or bowl. Set them aside.
10. Heat 2 tablespoons of oil in a pan.
11. Add cumin seeds, bay leaf, black cardamom, cloves, dried red chilies, and star anise. Sauté them for a few seconds or until whole spices are fragrant.
12. Next, add kasuri methi and mix well. Let it fry for 1 minute.
13. Add onion, ginger-garlic paste and mix well. Sauté for 5-7 minutes or until onion paste turns golden.
14. Now, add tomato puree and mix well. Cook for 5 minutes.
15. Also, add ginger juliennes, and sliced green chilies.
16. Mix everything well and let it cook for 2 minutes.
17. Add red chili powder, turmeric powder, Kashmiri lal mirch powder, coriander powder, garam masala powder, and salt.
18. Let them cook for 5 minutes or till the oil start to separating from the sides of the masala.
19. Add 1/4 cup water and mix well. Let it cook for 5 minutes.
20. Add sauteed aloo and gobi, and toss well.
21. Add 3-4 tablespoons of water and gently toss again. Cook for 5 more minutes. Turn off the heat and garnish with cilantro leaves.
22. Serve hot with roti, paratha, poori, or naan.

RECIPE NOTES

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