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Dhaba Style Aloo Gobi Sabzi Recipe | Tasty Side Dish For Roti & Paratha | Cauliflower & Potato Curry

From Tikkas to Parathas, Dal Chawal to Biryani, Dhaba food's rustic charm is almost inimitable. I am sure with this recipe, you all are going to be all nostalgic about your last road trip. Hi Guys! This is Ruchi Bharani, welcome to "Rajshri Food" And let's begin with the recipe for "Dhaba Style Aloo Gobi." So the first step is to boil some Potatoes. Also, I had taken about 250g of Cauliflower and parboiled them. Now, the next step is to heat some Oil. Fry these in the Oil for about two minutes. Let these vegetables cook for a good two to three minutes and catch a little bit of color. And now I am going to add in a little bit of Turmeric powder. Toss them up. Now in the same pan, I am going to heat some more Oil and some Ghee. Once the Oil and Ghee is hot, I am going to add in tsp of Cumin Seeds, two cloves, two pieces of Cinnamon and two small Bay Leaves. Once the dry whole spices are roasted in the Oil, let's add in one shredded Onion. Next, add-in two Green Chillies roughly chopped, one tbsp of finely chopped Ginger, one tbsp of finely chopped Garlic. Next, add in two Tomatoes finely chopped. Let these Tomatoes cook till they are nice and soft Once the Tomatoes are half done, let's add in the spices. Mash the Tomatoes lightly. Once the Tomatoes are well cooked, into this, I am going to add in 1 tbsp of Kasuri Methi. Also, half a tsp of Sugar. Next add in the Potatoes and the Cauliflower. Toss all of this together for a minute. After cooking the vegetables in the Masalas for about two minutes, let's add in about half to three-fourth cup of water. Add in Salt. Give this a good mix, and let this cook for at least two minutes. Cover this, reduce the flame. This should be done, let's open it up. Mash about one or two pieces of Potatoes that helps in thickening the gravy. Make sure there is a little bit of water and now I am going to turn off the flame because this is done. Let's garnish this with a little bit of Coriander Leaves and serve this with some plain Parathas, some Rotis for which the link is in the description box below. Serve it with some Onions as well and some Lemon juice and I am sure you are going to enjoy this.

Ingredients:

  1. 2 Potatoes
  2. 250g Cauliflower
  3. Oil
  4. Ghee
  5. 1 tsp Cumin Seeds
  6. 2 cloves
  7. 2 pieces of Cinnamon
  8. 2 small Bay Leaves
  9. 1 Onion
  10. 2 Green Chillies
  11. 1 tbsp finely chopped Ginger
  12. 1 tbsp finely chopped Garlic
  13. 2 Tomatoes
  14. 1 tsp Coriander Cumin Seed Powder
  15. 1/2 tsp Red Chilli Powder
  16. 1/2 tsp Garam Masala Powder
  17. 1 tbsp Kasuri Methi
  18. 1/2 tsp Sugar
  19. Salt
  20. Coriander Leaves (for garnish)
  21. Plain Parathas and Rotis (to serve)
  22. Onions (to serve)
  23. Lemon juice (to serve)

Cooking steps:

  • Boil the Potatoes and parboil the Cauliflower.
  • Heat Oil in a pan and fry the Cauliflower for 2 minutes.
  • In the same pan, heat more Oil and Ghee, add Cumin Seeds, cloves, Cinnamon, and Bay Leaves.
  • Add shredded Onion and stir fry till soft.
  • Add Green Chillies, Ginger, Garlic, and Tomatoes. Cook till the Tomatoes are soft.
  • Add Coriander Cumin Seed Powder, Red Chilli Powder, and Garam Masala Powder. Mash the Tomatoes lightly.
  • Add Kasuri Methi and Sugar. Mix well.
  • Add the Potatoes and Cauliflower. Toss for a minute.
  • Add water and Salt. Mix and cook for 2 minutes.
  • Mash a few pieces of Potatoes to thicken the gravy.
  • Garnish with Coriander Leaves and serve with Parathas, Rotis, Onions, and Lemon juice.