Aloo gobi curry recipe | Dhaba style punjabi aloo gobi curry recipe

aloo gobi curry recipe – a recipe that is made in many ways all over india. the aloo gobi recipe that is posted here is more of dhaba style (roadside eateries). i got this recipe from a book where a dhaba owner had shared his dhaba recipes.

this is aloo gobi curry version. i already have a dry version of aloo gobi and aloo gobi masala recipeposted on the blog. the curry is onion-tomato based and hence this aloo gobi pairs very well with rotis, naan or steamed or jeera rice.

you have to make a paste of the onion, tomatoes, ginger and garlic and saute it in oil for some time after the oil starts to leaves the sides of the masala paste. then add the cauliflower florets, potatoes and simmer till the veggies are cooked.

easy… isn’t it… and delicious too. you can adjust the quantity of spice powders, the way you want. i usually make it a little spicy.

you can serve aloo gobi hot with rotis, plain parathas, naan or steamed rice or jeera rice.

Aloo gobi recipe details below:

4.8 from 12 reviews

aloo gobi recipe dhaba style

 

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prep time

20 mins

cook time

15 mins

total time

35 mins

 

aloo gobi recipe - the classic aloo gobi in an onion and tomato based sauce simmered with spices.

author: dassana

recipe type: main

cuisine: north indian, punjabi

serves: 3-4

ingredients (measuring cup used, 1 cup = 250 ml)

• main ingredients:
• 1.5 cup chopped cauliflower/gobi
• 1.5 cup chopped or diced potatoes/aloo
• 2 to 3 tbsp oil
• ½ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• 1 tsp coriander powder/dhania powder (optional)
• ½ tsp garam masala powder
• 1 to 1.5 cups for pressure cooking and 2 to 2.5 cups for cooking in a pot/pan, add as required
• 2.5 to 3 cups water for blanching cauliflower
• ½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
• few coriander leaves/dhania patta for garnishing

grind to paste

• 1 large onion
• 1 large tomato
• ½ inch ginger/adrak
• 2-3 garlic/lahsun

how to make the recipe:

1. firstly remove the gobi/cauliflower florets. wash them in running water.
2. then boil 2.5 to 3 cups of water in a pan with salt. close the burner.
3. add the gobi/cauliflower florets in the salted warm water and keep covered for 15-20 minutes.
4. peel and dice the potatoes.
5. make a smooth paste in a blender with the onion, tomato, ginger and garlic. no need to add water while making the paste.
6. heat oil in a pan or kadai. add the ground paste and stir.
7. be careful as it splutters when you add it to the oil.
8. add all the spice powders one by one.
9. fry till the oil leaves the sides of the masala paste.
10. continue frying till the whole masala, comes together and changes color with oil leaving the sides.
11. add the chopped cauliflower and potatoes. stir.
12. then add water, salt and stir.
13. cover and cook till the potatoes and cauliflower are cooked and tender.
14. check a couple of times. if the water dries up too much whilst cooking, then add some more water.
15. lastly add crushed kasuri methi and simmer for 1-2 minutes.
16. stir in chopped coriander leaves or garnish.
17. serve aloo gobi hot with rotis, naan or steamed rice or jeera rice.