-Submitted by Dahlia
(Dhaba Style Aloo Gobi, Cauliflower and Potsto Masala, Restaurant style Alu Gobi)
Aloo Gobi, literally translates to Potato Cauliflower. It is a dish popular in North India and Pakistan. There are many variations of this dish but it is a very popular dish served with rotis.
Potatoes and Cauliflower pairs up very well. In South India, cauliflower kurma is made which is also liked by everyone. Coming to the recipe, it has many variations. The recipe that I am sharing today is that of the dry Aloo Gobi served in Punjabi Dhabas or roadside restaurants. They make a very dry version of aloo gobi by deep frying the potatoes and cauliflower. For regular home cooking, you need nod deep fry if you are calorie conscious. I have shared the home style aloo gobhi below.
Recipe For Aloo Gobi
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time : 1 hour
Serves : 4
- Cauliflower - 1 small (separated into florets )
- Potato - 3 medium (cut into cubes)
- Onion - 1 (finely diced)
- Tomato - 2 (diced)
- Ginger garlic paste - 1 tsp
- Turmeric powder - 1/4 tsp
- Red chili powder - 1 tsp
- Garam masala powder - 1/4 tsp
- Amchoor Powder - 1/2 tsp
- Kasoori Methi - 1 tsp
- Salt - to taste
- Cumin seeds - 1/4 tsp
- Coriander leaves (Cilantro) - handful
- Oil /ghee - 1 tbsp
- Oil - for deep frying
Method 1 (Dhaba Style Aloo Gobi)
- Separate the cauliflower into medium sized florets. Soak the cauliflower florets in some hot water with some salt or turmeric powder. This will remove any worms inside the florets.
- After about 5 minutes, remove the florets from the water and dry it in a clean kitchen towel.
- Similarly, cut the potatoes into medium sized chunks and store it in water to prevent discoloration.
- When you are ready to fry, drain the water and dry the potatoes in the kitchen towel. Since we are going to deep fry, any moisture will cause splattering in oil.
- Heat oil/ ghee in a kadai or frying pan. Add few pieces of potatoes at a time and fry for about 4-5 minutes on medium flame. The potatoes will get a golden brown color from the outside and will be soft inside.
- Also fry the cauliflower florets. Drain the excess liquid in a paper towel.
- To make the masala, heat oil in a non stick pan and pop the cumin seeds. Add chopped onion and saute till it turns golden brown.
- Now add the ginger garlic paste and fry for a minute.
- Add the chopped tomatoes and saute till tit becomes mushy.
- Next add the turmeric powder, red chili powder, kasoori methi, garam masala and salt. Cover and cook for 2-3 minutes on low flame.
- Now add the fried potatoes and cauliflower. Toss gently so that the masala coats the pieces on all sides.
- Reduce the flame, cover with a lid and cook on low flame for 3-5 minutes.
- Garnish with coriander leaves and switch off.
Method 2 (Home Style Aloo Gobi)
At home many of us do not prefer to deep fry often. Its a waste of time, oil and unnecessary increase in calories. So here is the procedure to make aloo gobi at home without deep frying. During my stay in US, I had a chance to try out purple color cauliflower and purple color potatoes. So I made this purple aloo gobi to show you all. Do visit my Cauliflower page to read and see more about the different colors of cauliflower.
Aloo Gobhi Matar with Purple Cauliflower
- Chop the potatoes and cauliflower just like before.
- Heat oil/ghee in a pan and fry the cumin seeds.
- Add the onions, fry for a minute and then add the ginger garlic paste followed by the tomatoes.
- Add the turmeric powder, red chili powder and kasoori methi. Cook for couple of minutes till the raw smell vanishes.
- Lower the heat and add the potato pieces. Cover and cook it for 5 minutes. I usually do not add any water and cook on low flame to get a dry masala. If needed, just sprinkle few drops of water.
- Add the cauliflower pieces, cover again and cook for another 5 minutes. Keep tossing in between so that the bottom doesn't get burnt.
- Check if the potatoes and cauliflower are cooked by inserting with a knife. If it is not soft yet, cook for another 5 minutes covered. The cooking time purely depends on the type and quality of potatoes.
- Once the veggies are just tender, add the garam masala and chopped coriander leaves. Toss everything and switch off. It should not get mushy.
- Sometimes, I like to add 1/2 cup of green peas along with the above masala in the last 5 minutes of cooking. This is called 'Aloo Gobhi Matar'.
Serving Aloo Gobi
- This goes very well with chapatti, pulka, parathas and naan. It can also be served with pooris, steamed rice, jeera rice, pulao or baturas.
- It can be used as a stuffing for sandwich, masala dosa and for making wraps.
More Cauliflower/Gobi Recipes