Punjabi Aloo Gobi Recipe Dhaba Style
Aloo gobi recipe is a classic Punjabi dish. Best Indian cauliflower and potatoes stir fry goes well with roti and plain rice.
Ingredients
- 1 Cauliflower (gobi) medium-sized
- 3 Potatoes (aloo) medium-sized
- 400 grams Tomatoes ripe red
- 1 tbsp Coconut oil
- 1 Onion
- 1 Green pepper
- 1 tbsp Hot curry powder (or ½ tsp turmeric powder + ½ tsp red chilli powder + 1 tsp ginger paste + 1 tsp ground cumin)
- 2 Garlic cloves crushed
- 1 tbsp Cumin seeds
- ½ tsp tbsp Garam masala
- ½ tsp Dry fenugreek dry
- Salt as required
- 3 Black pepper
- water
Instructions
Preparation
- Chop the cauliflower into 1 inch florets and rinse them well in water.
- Peel the potatoes and cut into 1 inch chunks.
- Chop tomatoes, onion, green pepper and coriander leaves finely.
How to Make Aloo Gobi Curry:
- Heat the coconut oil and cumin seeds in a large skillet over a medium heat until cumin swells.
- Stir the onions and green pepper and sauté for about 3 min.
- Spice up with the curry powder and garlic and continue cooking for another minute.
- Add the potatoes and garam masala. Saute till the garam masala become fragrant.
- Cover and cook over medium heat for about 7 min with occasional stirring.
- Add cauliflower and tomatoes. Stir well and season with salt.
- Cover and lower the heat and cook for about 10 min until the veggies turn soft.
- If the curry thickens or looks too dry then add a few tbsp of water and simmer for a minute or two.
- Garnish with coriander leaves or kasuri methi.
Notes
* If you want to make restaurant-style aloo gobi curry, then do it with cream or butter. Serve hot with naan/roti/rice of your choice.
** You can also try making Aloo Gobi without onion and garlic. Just avoid them and continue the procedure mentioned above in the recipe.