Dhaba Style Aloo Gobi Recipe
Dhabas, the roadside eateries in India, are known for their flavorful and rustic dishes. Aloo Gobi, a classic North Indian curry featuring potatoes (aloo) and cauliflower (gobi), is a staple at these establishments. Here’s how to recreate the authentic Dhaba Style Aloo Gobi at home, brimming with bold flavors and spices.
Ingredients:
For the Aloo Gobi Mixture:
– 2 medium-sized potatoes, peeled and cut into cubes
– 1 small cauliflower head, cut into florets
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon mustard seeds
– 1/2 teaspoon asafoetida (hing)
– 1 tablespoon ginger-garlic paste
– 2 tomatoes, finely chopped
– 1/2 cup green peas (optional)
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to your spice preference)
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves for garnish
For the Dhaba-Style Gravy:
– 3 tablespoons vegetable oil
– 2 onions, finely chopped
– 1 green chili, finely chopped (adjust to your spice preference)
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1/2 teaspoon black mustard seeds
– 2-3 cloves
– 2-3 green cardamom pods
– 1-inch cinnamon stick
– 1/2 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt to taste
– 1/2 cup water
Instructions:
Aloo Gobi Mixture:
1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Sauté for a minute or until the seeds splutter.
2. Add ginger-garlic paste and sauté for a minute or until the raw smell disappears.
3. Stir in the chopped tomatoes, coriander powder, turmeric, red chili powder, and salt. Cook this mixture until the tomatoes become soft and the oil starts to separate.
4. If using green peas, add them at this stage and sauté for a few minutes.
5. Add the potato cubes and cauliflower florets. Mix them well, ensuring they are coated with the spicy tomato mixture.
6. Sprinkle garam masala and mix well. Cook for a few more minutes.
7. Cover the pan with a lid and let the Aloo Gobi cook on low heat. Stir occasionally until the potatoes and cauliflower are tender but not mushy. Set this Aloo Gobi mixture aside.
Dhaba-Style Gravy:
1. In a separate pan, heat 3 tablespoons of vegetable oil. Add cumin seeds, black mustard seeds, cloves, green cardamom, and cinnamon. Sauté for a minute or until the spices release their aroma.
2. Add finely chopped onions and green chili. Sauté until the onions turn golden brown.
3. Stir in ginger-garlic paste and cook for a few minutes.
4. Add the coriander powder, cumin powder, turmeric, red chili powder, and salt. Cook for a couple of minutes.
5. Pour in water and cook until the oil separates from the spices and the mixture thickens.
Bringing It Together:
1. Combine the Aloo Gobi mixture with the Dhaba-Style Gravy and mix well.
2. Simmer for 10-15 minutes until the flavors meld together, and the gravy reaches your desired consistency.
3. Garnish with fresh coriander leaves.
4. Serve hot with roti, naan, or steamed rice.
Dhaba Style Aloo Gobi is a delightful and comforting dish that captures the essence of North Indian roadside cuisine. Enjoy this classic curry with your loved ones and savor the rich blend of spices and textures that make it a dhaba favorite.