Dhaba style Aloo Gobhi


Cauliflower (gobhi) ( 3cups/300 gm florets)

Potatoes  , diced (aloo) ( 1 cup/150 gm)

Onions, sliced (1 1/2 cup)

Tomatoes  , chopped (3/4 cup)

Ginger Garlic Paste (1 tbsp)

Oil (4 tbsp)

Salt (1 ½ tsp or as per taste)

Red Chilli Powder (1/2 tsp)

Turmeric powder (1/3 tsp)

Coriander powder (1 heaped tsp)

Asafeitda (hing) ( a pinch)

Cumin Seeds ( 1 heaped tsp)

Dried Fenugreek Leaves (kasuri methi) ( 1tbsp)

Garam Masala (1/2tsp)

Kashmiri Red Chili Powder (kashmiri laal mirch)( ½ tsp)

Bay Leaf (1)

Cloves (3)

Peppercorns (sabut kaali mirch)(3)

Chopped Cilantro (coriander) leaves/dhania patta


  1. Soak cauliflower florets in water for 30 minutes. Drain.
  2. Soak diced potatoes in water.
  3. Set a flat pan to heat at medium.
  4. Add 3 tbsp oil and let it warm up. Transfer cauliflower florets. Toss in oil. Cover with lid and fry for 3-4 minutes. Remove on a paper towel.
  5. Transfer diced potatoes, toss and cover with lid, and fry for 3 minutes. Remove on a paper towel.
  6. Add 1 tbsp oil. Warm up. Add bay leaf, cumin seeds. Allow to crackle. Add pepper corns, cloves. Fry lightly.
  7. Reduce heat to low. Add turmeric Powder, kashmiri lal mirch, hing and fry.
  8. Transfer onions and ginger garlic paste. Increase heat to low-medium. Mix with oil, and cover with lid. Fry till golden brown, approximately 5 minutes
  9. Add cilantro powder, red chili powder. Mix in. Add ¾ tsp salt. Mix it in. Add chopped tomatoes. Mix. Cover with lid and cook till oil is released by the masala.
  10. Add fried aloo and gobhi. Add ¾ tsp salt. Mix well. Add crushed kasuri methi. Mix. Cover with a lid. Cook for 7 minutes. Add garam masala. Mix in. Cover and cook till done (approximately 12 minutes). Add chopped cilantro leaves. Cover with lid.
  11. Serve hot with roti, paratha, naan, poori or rice.

Note: Keep tossing the veggies while frying and cooking






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