Restaurant style aloo gobi / Dhaba style aloo gobi / aloo gobi (dry version)


Aloo gobi/ Potato cauliflower sabzi (dry curry) is a very popular North Indian dish.This dish is made with potatoes, cauliflower, ground tomato paste and ground fresh masala powder.

Restaurant style aloo gobi / Potato cauliflower sabzi


Cauliflower – 1/2 kg
Potatoes – 3 nos
Cumin seeds/ Jeera – 1 tsp
Asafoetida – a pinch
Ginger, chopped – 2 tsp
Green chilli  chopped -1 no
Coriander powder – 3 tsp

Chilli powder- 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Dried fenugreek leaves / Kasuri Methi – 2 tbsp
Coriander leaves, chopped – 1/2 cup
Salt as needed

To grind

Tomatoes – 3 nos
Green chilli – 3 nos
Ginger, chopped – 1 inch piece

Grind to powder

Peppercorns – 1/2 tsp
Black cardamom- 3 nos
Cinnamon – 2 (1 inch piece)
Cloves – 6 nos

Remove stalk of cauliflower. Wash and cut into pieces. Peel potatoes and cut into long pieces. 
Grind tomatoes, green chilli and ginger into a smooth paste. Keep aside.
Grind peppercorns, black cardamom, cinnamon and cloves into a coarse powder. Keep it aside.
Heat oil in a pan. Fry potato pieces in oil till they turn light brown in colour. Transfer to a plate and keep this aside. 
Now fry cauliflower in the remaining oil till they turn light
brown in colour. 
Heat oil in a pan. Add cumin seeds, asafoetida, green chili and ginger. Saute well. Now lower the flame and add chili powder, coriander powder, turmeric powder, ground coarse powder, and kasuri methi. Saute for a second. Add ground tomato-green chili-ginger paste to this. On medium flame, cook till the oil starts to float on surface. It will take about 10 minutes. Add 1/2 cup of water to this. Allow it to boil. Now add fried potato pieces, cauliflower pieces, coriander leaves. Close the lid. Cook for 2 minutes. Switch off the stove. Serve along with roti or naan. 

To  grind
Grind to powder
Ground coarse powder

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