Aloo Gobi Recipe | Potato Cauliflower Curry | Dhaba Style Recipe

This Aloo Gobi Recipe (or Potato Cauliflower Curry) is a very common recipe in northern part of India. There are several ways of making this aloo gobi curry. Today I am posting this Indian dhaba (roadside restaurant) style aloo gobi recipe.

Traditionally the aloo gobi from the dhabas are quite dry  which are yum whereas the one you get in the restaurants are in the form of gravy which didn’t really taste that good.

Food served in dhaba is usually more spicy and oily than home food and restaurants. 

Now you can also make Punjabi Dhaba style spicy blended Aloo-gobi in your kitchen. It is main course dish serve with any kind of Indian bread.

INGREDIENTS

• 1 medium head cauliflower/gobi
• 1 medium sized onion chopped
• 3-4 garlic + ½ inch ginger - crushed
• 1 - 2 green chilies crushed
•  ½ tsp fennel seed ( sonf)  
• ½ cumin seed (jeera)
• 1 medium sized tomato chopped
• Pinch of asafetida (hing)
•  ¼ tsp turmeric powder
• ½ tsp red chili powder
• 1 -2 coriander cumin powder
• 1-2 dry red chilies
•  ½ tsp Panjabi garam masala powder
• ½ tsp crushed kasuri methi/dry fenugreek leaves
•  1.5 cups water - add a ½ cup more if required
• 4-5 tbsp oil for the fry
• salt as required

Method :

1. chop a cauliflower into medium florets. rinse well and keep aside.
2. heat 3 cups water with salt and pinch of turmeric till its starts boiling.
3. Now add the florets in the hot water and cook until crisp-tender, 5 to 6 minutes then drain the cauliflower florets and keep aside and gently wipe them dry..
4. In the meantime, chop the onion and crush the ginger-garlic green chilli and fennel ( sonf)  in a hamam dasta (mortar pestle).
5. Also chopped tomatoes ….
6. Heat oil in a kadai or wok and season with cumin seeds. When they crackle, add pinch of asafetida.
7. add the chopped onions and cook for 5 to 7 minutes or sauté until tender
8. Then add the ginger-garlic , green chilli and fennel crushed and saute for a few seconds till the raw aroma of ginger-garlic goes away.
9. Now add dry red chilliy and all spice powders  (turmeric , red chili, coriander and cumin, Panjabi garam masala and mix well for 1-2 mints
10. Next add chopped tomatoes and sauté them until they soften and the oil starts to leave the sides of the masala
11. now add the half boiled cauliflower florets plus salt and garam masala  & mix it well..
12. next add half cup of water and cook till water is reduce…
13. cook the cauliflower masala on high flame for approx 10-15 minutes or till they are cooked completely.
14. Lastly add the crushed kasuri methi, stir and switch off the fire.
15. Served with roti, plain paratha, naan or tandoori roti.

Potato wedges

Potato wedges :

With just a splash of oil and a pinch of salt and pepper, you can turn the humble potato into delicious home-made wedges. 

Ingredients:

• 3     Potatoes 
• 2 tbsp salt
• 1 -2 pinch of pepper
• Oil for fry

Method :

1. You can either peel the potato or not, up to your personal wishes! Either way, wash the potato and Boil them in sufficient water with pinch of salt for two minutes and then drain away the water.
2. Cut into half, three pieces vertically then as per below picture… 
3. Next take the potato wedges in a bowl, sprinkle Pepper and salt and mix. Add refined flour and sprinkle a little water and mix. 
4. Heat sufficient oil in a kadai and deep fry the wedges, a few at a time, till golden and crisp.
5. Drain and place them on an absorbent paper. Sprinkle the remaining pounded masala over and serve hot

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Corn pulav recipe

Corn pulao recipe

Corn pulao recipe – an easy one pot Indian rice pulao cooked with mild spices and Corn.  Pulao is one of the most common rice dishes that is often made in most Indian homes. It is also the one most commonly on the menu for parties or celebrations.

Ingredients 

• 1 cup Corn 
• 1 cup Basmati rice 
• 1 cups Onion -1 large (cut lengthwise)
• 1 Tomato - (pure)
• Ginger, garlic and green chilli paste – 2-3 tsp
• Oil -3 tblsp Ghee - 3 tblsp
• Coconut milk - 1 cup
• Water -3 cups
• Salt - to taste
• Chilly powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Coriander leaves - 1/4 cup (chopped)
• Curry leaves - 1/4 cup

Method :

1. Soak 2 cups of Basmati rice for at least half an hour. Drain the water and keep aside.
2. In a heavy deep vessel heat oil and ghee together and add cumin seed till crackle,
3. Now add onions and sauté till golden brown.
4. Once onions turn slightly brown add ginger, garlic and green chilli paste and sauté for 4-5 mints.
5. Next add red chilli powder, turmeric powder, coriander powder and salt and mix well.
6. Now add the corn kernels along with coconut milk and curry leaves.
7. Sauté everything until it thickens to a gravy consistency.
8. Now at this stage add tomato pure and rice along with 3 cup of water and mix well and cover it for 15 mint.
9. Garnish with coriander leaves and keshar..

Corn, Mushroom Methi Masala In A Creamy Gravy 

Corn is combined with fresh fenugreek leaves ,mushrooms with cream and  select spices to make a delicious vegetarian curry.

Corn ,Mushroom ,Methi Masala is very easy to make and can be served with roti, chapati, paratha or rice.

INGREDIENTS :

• Fresh methi leaves / Fenugreek leaves -1/2 cup (chopped)
• Palak (Spinach) – (blanch and pure) – ½ cup
• Mushroom – ½ cup (chopped)
• Corn – ½ cop (boiled till soft)
• Fresh Cream – 2tbsp
• Yogurt – 2tbsp
• Green chilly  - 1
• Garlic paste – 3-4 cloves
• Coriander powder - 2 tsp
• Turmeric powder - ½ tsp
• Red chili powder - 1 tsp
• Sugar – 1tsp
• Oil – 4-5 tbsp
• Salt to taste

Method:

1. Heat oil in a pan.
2. When the oil is hot, add cumin seeds and chopped garlic and then green chilli.
3. Fry for 10 second
4. Add methi (finely chopped) and sauté for a minute.
5. After that add fresh cream and yogurt and mix it well
6. Now add all the spices ( red chilli powder,turmeric powder,coriander powder,sugar,salt)
7. And sauté for 2-3 minutes.
8. Add mushroom and corn ( note : At this stage You can add little extra water or milk if the gravy is too thick).
9. Add palak pure and boil for 2-3 minutes.
10. Serve hot with roti, chapati, paratha or rice.

Palak PatalBhaji

                                                       Palak PatalBhaji 

Palak PatalBhaji is a Maharashtrian curry. Spinach cooked with yogurt and besan (chick pea flour).

Topped with garlic tadka, you cannot go wrong with this one.

It goes great with rice or roti or even like soup. It’s quick and delicious. I am sure you too will fall in love after you eat this.

Ingredients:

• A large bunch spinach 
• 4-5 cup buttermilk
• 1/4 cup of chana dal (bengal gram)
• 1/4 cup of groundnuts  
• 1 green chili,
• 1/2 tsp of turmeric powder 
• 1 tsp coriander powder
• ½ red chilli powder
• 1/4 tsp asafoetida           
• 1 tbsp besan(chick pea flour)
• 1 tbsp jaggery
• salt to taste

For tempering:

• 3-4  tbsp oil
• ¼ tsp cumin seeds/jeera
• 1 tsp each of methi(fenugreek) seeds
• a pinch of asafoetida/hing
• 7 to 8 curry leaves/kadi patta
• 2 dried red chili, 7-8 cloves of garlic
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Method:

1. Pressures cook the chana dal and groundnut for 3 whistles.  (The dal should be soft, yet should hold it's shape.(It shouldn't be mushy).
2. Remove the spinach ends and wash the leaves & Chop them finely.
3. Take a large thick bottom pan and add butter milk then add jiggery,salt,asafetida/hing,besan, and mix with wire whisk until smooth.
4. Then add boiled groundnuts and chana dal. Now cook on medium flame until one boil.
5. After one boil add turmeric powder, coriander powder, red chili powder now again take one boil …
6. And add chopped spinach (Palak) and take a one boil on medium flam. Add water if required and stir continuously otherwise curd will curdle.
7. Meantime,   In another pan heat oil and add asafetida (hing) , methi(fenugreek) seeds, cumin seeds/jeera , garlic cloves, dry red chilies , curry leaves ( kadhi patta ).
8. Add this tadka (tempering on cooked spinach mixture cover immediately for aroma of tadka.
9. Switch off gas and serve hot with rice or chapatti (roti)..
10.