Rustic Dhaba Aloo Gobi CurryVeg
Recreate the rustic, heartwarming charm of a roadside restaurant with this classic Dhaba Style Aloo Gobi Sabzi. This flavorful cauliflower and potato curry is cooked with a fragrant blend of whole spices, ginger, garlic, and tangy tomatoes. Perfectly seasoned with aromatic garam masala and kasoori methi, this dish offers a delicious, restaurant-quality taste right in your own kitchen. Serve it hot with fresh roti or paratha for a wholesome and satisfying vegetarian meal.
Ingredients
Vegetables:
250 g Cauliflower Florets
2 piece Potato
Cooking Fats:
2 tbsp Oil
1 tbsp Clarified Butter (Ghee)
Whole Spices:
1 tsp Cumin Seeds
1 piece Cloves
2 piece Cinnamon
2 piece Bay Leaf
Aromatics & Vegetables:
1 piece Onion (sliced)
2 piece Green Chilli (chopped)
1 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
2 piece Tomato (chopped)
Powdered Spices & Seasoning:
1 tsp Turmeric Powder
1 tsp Cumin Seeds
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
1 tbsp Fenugreek Leaves (Methi)
1 tsp Sugar
3 cup Water
to taste Salt
Garnish:
For garnishing Coriander Leaves (chopped)
Instructions
1
Cut the potatoes into one-inch pieces and boil them until tender.
2
Cut the cauliflower into large florets and parboil them.
3
Heat oil in a pan and fry the parboiled cauliflower and boiled potatoes for a few minutes until they catch a light color.
4
Add a little turmeric powder to the vegetables, toss to coat, and remove them from the pan.
5
In the same pan, heat a mixture of oil and ghee.
6
Add cumin seeds, cloves, cinnamon, and bay leaves; let them roast in the hot fat.
7
Add the sliced onion and stir-fry until soft, but not browned.
8
Incorporate the chopped green chillies, finely chopped ginger, and garlic, stirring well to combine.
9
Add the chopped tomatoes and cook until they become soft and pulpy. Lightly mash the tomatoes with your spoon.
10
Add the coriander-cumin powder, red chilli powder, and garam masala powder to the tomato mixture.
11
Stir in the kasuri methi (fenugreek leaves) and sugar, mixing thoroughly to incorporate the flavors.
12
Add the fried potatoes and cauliflower back into the pan with the masala.
13
Toss everything together for about a minute to coat the vegetables in the spices.
14
Pour in the water and add salt to taste.
15
Cover the pan, reduce the flame, and let the dish simmer for a few minutes.
16
Once cooked, mash one or two potato pieces directly into the gravy to help it thicken.
17
Turn off the flame, garnish with fresh coriander leaves, and serve hot with parathas or rotis.
18
Turn off the flame, garnish with fresh coriander leaves, and serve hot with parathas or rotis.
Nutrition Facts
3 servings per recipe
