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.