Dhaba style aloo gobhi-Potato and cauliflower curry cooked dhaba style!
Dhaba food is very popular in Northern India. Dhabas are restaurants / diners on highways and often have open air sitting arrangements. The food served at Dhabas is always freshly prepared and has the traditional flavor of the area the dhaba is in. Dhabas in Northern India usually have a punjabi menu (lots of paneer based dishes, rajma, kadhi, etc). This is usually not the case in Dhabas in southern India which tend more towards the local cuisine. I have never had an opportunity to visit any city in South India, but hope to change that soon. Visiting a south Indian dhaba will happen then.
All the ingredients, spices, and vegetables are fresh as they are bought from the local farmers and their dairy products are also very fresh and pure so they always taste good. Most of the dhaba recipes are simple, moderately spicy, and are not very complicated as compared to the recipes served in hotels. The food served in hotels is not as fresh as dhaba food, though it may look very fancy. Also its heavily overpriced as compared to dhaba food.
There are many recipes which are always a hot favourite in dhaba menu like –Dhaba daal, Bhindi Masala , Amritsari aloo kulcha, and Aloo gobhi ,parathas etc. I love gobhi and often make it at home during the season, the regular and simple Aloo gobhi is made often and is a favourite of everyone at home. My daughters love Gobhi ka keema which is quite simple to make and Gobhi matar ki sabzi is also a seasonal favourite.
But my favourite is Dhaba style aloo gobhi which is made by frying aloo and gobhi and then added in a simple but flavourful tomato masala. It tastes awesome with roti, paratha, and some kind of daal or raita. Do try it once and you will surely love this preparation.
Aloo Gobhi Dhaba Style
- 350 gms Cauliflower /phool gobhi
- 350 gms Potatoes / Aloo
- 250 gms Tomatoes / Tamatar chopped
- 1 tbsp Ginger / Adrak grated
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/4 tsp Garam Masala Powder
- 1 tsp Dried Fenugreek / Kasoori Methi
- 1 tsp Cumin Seeds / Sabut Jeera
- 3 tbsp Cooking Oil
- 1/4 tsp Asafoetida / Hing powder
- To taste Salt / Namak
- Wash cauliflower and slice into medium size florets
- Soak the florets turmeric water for 15 minutes to remove any worms hidden inside the florets.(add 1/2 tsp turmeric in 2 glasses of water )
- Wash it again with plain tap water and spread on a kitchen towel to absorb the water.
- Peel potatoes and make medium thick slices.
- Heat enough oil in a pan and deep fry cauliflower till golden in colour.
- Drain on a paper napkin and keep aside.
- Deep fry the potato slices till they become golden and get cooked.
- Drain on a paper napkin.
- Take about 3 tbsp of oil in a pan and add cumin and asafoetida.
- When cumin start to crackle then add the grated ginger and saute for few seconds.
- Now add chopped tomato and salt and cook till tomatoes become soft and mushy.
- Add all the remaining spices and cook till oil start to separate from the sides of the tomato masala.
- Now add fried potato and cauliflower and mix gently.
- Cover it with a lid and cook for about 2-3 minutes.
- Add chopped coriander and serve hot with paratha ,naan or roti