Aloo Gobi Dhaba Style is more than just a dish; it’s a sensory experience that transports you to the lively ambiance of a roadside dhaba. The simplicity of ingredients, the skillful use of spices, and the slow-cooking technique contribute to the authenticity of this recipe. As you savor each bite, relish the taste of tradition and the warmth of Indian culinary heritage.
Aloo Gobi Dhaba Style
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Make this Aloo Gobi Dhaba Style for a quick lunch or dinner. This Aloo Gobi dry comes together under 30 mins and tastes delicious with Chapatis or Hot rice and Dal. You’ll never get bored with this Dhaba Style Aloo Gobi recipe because it’s so simple, has minimal spices & tastes so good. Check out the Video below.
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Recipe Video
Aloo Gobi Dry
Aloo Gobi Dhaba Style is the easiest Aloo Gobi Dry that you’ll ever make.
Potato wedges, cauliflower or gobi florets fried together with sliced onions and some dry spices.
Result is absolutely soul satisfying simple vegetarian meal that you can’t stop eating with Chapatis.
I love simple recipes that saves me time, tastes good, is not very rich and where I can really get the taste of the actual vegetables rather than the masalas used.
And this Aloo Gobi dry is our family favorite.
Honestly guys I never get bored with gobi aka cauliflower.
I dress up my gobi with different masalas, flavors. Cook it with onion, without onion and keep on experimenting with various flavors and textures.
Gobi or cauliflower is such a versatile vegetable, very adaptive to flavors, so easy to work with only when cooked right 😛
Cook it wrong and you will end up with a Gobi mush :O
I will share the tips to cook it right. It’s easy to check the doneness of Gobi when you cook it on the stove top in a pot or kadai.
But cooking it in a pressure cooker like this Paneer Gobi requires some amount of practice.
We love Gobi to have a bite in them in every cauliflower recipe and we hate it over cooked where you almost get scared to lift it from the serving bowl.
Because you know that with the slight touch of the spoon the gobi will fall apart or turn mushy 😀
What is Aloo Gobi Dhaba Style?
Aloo Gobi Dhaba Style is an Indian style dry Aloo Gobi sabji that you can make easily with potatoes, cauliflower, onion, tomatoes and a few regular spices.
This Indian style cauliflower curry has no gravy.
Aloo Gobi dry is a very easy recipe that you can make for your family under 30 mins.
Recipe Ingredients
You’ll love the set of ingredients because they are just so readily available in every single Indian household.
- Gobi or Cauliflower: Cut into 1″ florets.
- Potatoes: Made into thin wedges.
- Onion: Made into thin slices.
- Tomato: Roughly diced.
- Ginger + green chili: Fresh ginger root minced along with Indian green chilies. If you do not prefer spicy food skip the chilies.
- Dry Spices: Turmeric powder and garam masala powder.
- For Tempering: Bay leaf and whole cumin seeds.
- Oil: You can use any oil that you prefer. I used mustard oil to cook today’s Dhaba style Aloo Gobi Recipe.
- Cilantro or Coriander leaves: Roughly chopped used as a garnish.
4 Tips to make the best Dhaba Style Aloo Gobi
This recipe is really not complicated at all. The only thing that you have to take care is the cooking time of cauliflower and the potatoes.
- Go for organic gobi & potatoes: If you can than do buy organic. You will be surprised with the taste and the fast cooking time. We buy our veggies from local farmers market and I love dirt sticking to them. Very rustic.
- Follow the exact measurements: Do not be tempted to add more masala (spices) in this recipe. Less is more here. Less masalas is the appropriate combo for today’s aloo gobi Dhaba style recipe.
- Bhuna well: Fry the potato and the cauliflower very well with the spices and onion + tomatoes. The bhunoing technique or the frying technique will give the best flavor to the recipe. DO NOT dump and cook.
- Do not make smooth ginger paste: Ginger plays a very important role in today’s Dhabha Style Aloo Gobi. And the texture of ginger matters a lot. You need to make a rough paste of the ginger root. It must have lots of texture like “Kuta hua Ginger”. If you have a mortar & pestle do grind the ginger & chilies using it. You’ll get the best texture.
Pro Tip: VERY IMPORTANT – You must check the doneness of the vegetables from time to time by pricking with a fork. Because there are so many different varieties of potatoes and they all have a different cooking time. For instance if you live in the USA you must have noticed that golden yokun potatoes get cooked faster than the russet potatoes. And organic potatoes cook fast that the inorganic ones.
How long can you store Aloo Gobi Dhaba Style
This is a simple vegetarian recipe that doesn’t have tons of masalas or garlic.
Hence, you cannot store it for a very long time in the fridge.
This Dhaba Style Aloo Gobi keeps good for 3 days in the fridge without any taste distortion.
Store it in an air tight container.
Can you freeze Dhaba Style Aloo Gobi?
Personally I do not prefer to freeze this simple cauliflower sabji. It tastes very bland once, thawed re heated and served.
It’s a good idea to always make it fresh and finish it off.
Serving Ideas
We love mopping it off with hot Chapatis or Phulkas (Indian fire roasted flat bread that looks like tortillas).
It tastes good with Pooris and also Dal rice.
How to make Aloo Gobi Dhaba Style? Step by Step
Steps in words below pictures
How to make Aloo Gobi Dhaba Style? Step by Step
- Sizzle the cumin & bay leaf
Set a skillet over medium heat, add oil. When the oil becomes moderately hot throw in the cumin seeds & the bayleaf and allow them to crackle just for a few seconds.
- Add Onions & fry well
Throw in the sliced onions and fry until they become limp and lightly golden in color. Add salt now to quicken the process.
- Throw in the minced ginger + green chilies
Mix in the minced ginger + green chilies and fry well until the raw smell completely disappears and oil begins to leave the sides of the skillet.
- Add turmeric powder
Mix in the turmeric powder and fry just for 1-2 mins until the raw smell of the turmeric completely disappears.
- Throw in the diced tomatoes
Add the tomatoes and bhuna well until they become slightly mushy.
- Add the potato wedges
Next, add the potatoes and bhuna well until they are nicely coated with the masala.
- Next, add garam masala powder
Add the garam masala powder and just mix well.
- Add the gobi or cauliflower florets
Now, throw in the gobi florets and give everything a good mix. Fry well for 3-4 mins.
- Cover and Cook
Lower the heat to medium low. Cover and cook until the gobi and the potatoes are well done. They should not be mushy. They should just be done. So, do check them in between by inserting a fork in the aloo & gobi.
- Garnish with cilantro
Add chopped cilantro or coriander leaves and give a good mix. Serve hot. Enjoy!
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