My 193rd recipe, "Aloo Gobi", a super flavorful Dhaba style side. While I love North Indian foods, honestly, I have not been to an authentic dhaba. I believe I have been there once in my childhood, but that too I am not really sure and don't even remember tasting any of my favorites. Most of the times I end up trying my favorite stuffed paratha, paneer dishes right from my local restaurant. This Aloo Gobi is also one such recipe which I had tasted in an Indian buffet here. I am a huge fan of cauliflower and no one would hate potatoes for sure. It quickly jumped onto my favorites list.When I tasted this dish for the first time, though it looked like a very simple dish, it was huge on aroma and flavor. It was slightly tangy, spicy, salty and had all the right notes you would expect from any mouth watering dish. I have been eyeing to recreate this recipe for a long time at home. Today was the right opportunity for me to try it out. It was the perfect side for lunch for my rice and dal. I guess, it would go very well as a side for chapati or other North Indian flat breads too. A simple and tasty side you can make in no time 🙂
- Oil - For frying + 3 tbsp
- Potato - 3 Medium Equally cubed
- Cauliflower - ½ Small
- Garlic - 3 Cloves
- Ginger - ¼ inch piece
- Jeera - ½ tsp
- Green chilli - 1
- Asafoetida - A large pinch
- Onion - 1 Medium sliced
- Tomato - 1 Medium Chopped
- Salt - ½ tsp Adjust as per taste
- Turmeric - ¼ tsp
- Red chilli powder - ¾ tsp
- Coriander powder - ½ tsp
- Jeera powder - ½ tsp
- Garam masala - 1 tsp
- Amchur powder - ¼ tsp
- Kasoori methi - ½ tsp
- Coriander leaves - For garnish.
- Heat the oil for frying and fry the potatoes and cauliflower in batches until golden brown. Remove from oil and place them in paper napkin to remove excess oil.
- Now grind the garlic, ginger and green chilli together into a coarse paste or just crush them using mortar and pestle. Keep aside.
- Now heat a large pan with 3 Tbsp oil, add the jeera and once it starts changing color, add in the ground (garlic, ginger, chilli) paste, asafoetida and saute for a minute or until the raw smell is gone.
- Now add the onion and saute until it turns golden brown. Follow it by tomato, salt and saute until the tomato turns mushy.
- Now add all the spice powders ( Turmeric, red chilli, coriander, jeera, amchur, garam masala), kasoori methi and saute until the oil starts to seperate.
- Add about ¼ cup water, mix well to get combined. Now add the fried potatoes and cauliflower florets, mix well until the masala is spread evenly. Now turn the flame to low-medium and cook covered for 4 mins. This will help the masala get infused into the potato and cauliflower. Turn off the flame. Add the coriander leaves and mix well.
- Enjoy hot along with roti / Indian breads / rice.
Notes | FAQ
- If you prefer to make the dish a little healthier, instead of frying the potato and cauliflower, you can also steam or parboil it. However, you would loose out on the texture and taste of the dish.
- After frying, the potato and cauliflower will be partially cooked. While adding to the masala, stir it gently or else you will mash out the potato and cauliflower.