Aloo Gobi recipe Restaurant Style

Aloo Gobi recipe Restaurant Style

Ingredients for Dhaba Style Aloo Gobi

  •     Cauliflower - 1 (350-400 grams)
  •     Potatoes - 350 grams
  •     Tomato - 2 (150 gram)
  •     Ginger - 1-1.5 inch
  •     Green chilly - 2
  •     Green coriander - 2-3 tbsp (finely chopped)
  •     Oil - for frying and making sabzi
  •     Cumin seeds - 1/2 tsp
  •     Asafoetida - 1 pinch
  •     Turmeric powder - 1/4 tsp
  •     Whole garam masala - 2 brown cardamom, 1/2 cinnamon stick, 3 clove, 8-10 black pepper
  •     Coriander powder - 1.5 tsp
  •     Garam masala - 1/4 tsp
  •     Red chilly powder - 1/2 tsp
  •     Fenugreek Leaves - 2 tsp
  •     Salt - 1 tsp

How to make Dhaba Style Aloo Gobi recipe

Remove stalk of cauliflower and cut into small pieces. Wash the pieces thoroughly. Peel potatoes and make 6 pieces of one potato. Like wise cut the rest.

Grind tomato, ginger and green chilly. Make thin long slices of ginger.

Heat oil in a wok. Add potatoes in oil. When potatoes turn little brown in color take them out in a plate. Now use the same oil for frying cauliflower. Take out the cauliflower when it gets brown in color.

Leave 2-3 tbsp oil in wok and take out the rest. Add cumin seeds and asafoedita in wok. After roasting cumin seeds, add chopped ginger, turmeric powder, coriander powder, green chilly, coarsely grind garam masala and dry fenugreek leaves. Saute for while. Now add tomato, ginger, green chilly paste and red chilly powder. Saute until oil starts floating on the surface.

After sauteing masala for while, add 1/2 cup water, salt and garam masala. Once it starts simmering add fried potato-cauliflower and green coriander. Mix all ingredients well. Cover and cook for 3-4 minutes on low flame.

Sabzi is ready. Take out in a bowl and garnish with green coriander. Serve hot aloo gobhi sabzi with parantha, naan, chapati or rice and enjoy eating.