Dhaba Style Aloo Phool Gobi Masala | Gobi Masala
User Reviews
5.0
15 reviews
Excellent
Dhaba Style Aloo Phool Gobi Masala | Gobi Masala
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Aloo Gobi Masala: a spicy preparation of cauliflower and potato, which goes very well with any Indian bread or rice and dal combo. This delicious gobi masala made in a jiffy is a sure shot hit at any place.
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Ingredients
- 1 potato big size
- 1 cauliflower or 1 ½ cup cauliflower florets
- 3 tablespoon oil
- 1 tablespoon ghee/clarified butter
- salt
- 1 bay leaf
- ½ teaspoon cumin seeds
- 1 Kashmiri dry red chili non-spicy
- 1 thinly sliced onion medium size
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon Ginger-Garlic Paste
- 1 roughly chopped tomato medium size
- 1 teaspoon finely chopped green chilies
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon kasuri methi
- ½ teaspoon garam masala powder
- 1 teaspoon ginger juliennes
- 1 tablespoon finely chopped coriander leaves
Instructions
- Cut the cauliflower into florets. Wash them thoroughly and soak them in hot water for 5 minutes to remove any worms. Once done rinse well. Drain excess water and set aside.
- Peel the potatoes and cut them into big cubes. Wash and drain any excess water and set aside.
- Heat 2 tablespoons of oil in a pan. Add cauliflower florets and diced potatoes.
- Saute for 3-4 mins over a high flame.
- Add salt and mix well. Cover the pan with a lid and cook over medium heat until potatoes and cauliflower are lightly golden and 90% cooked while stirring occasionally.
- Once done transfer to a bowl or plate and set aside.
- Heat remaining oil and ghee in the same pan. Add cumin seeds, bay leaf, and Kashmiri dry red chili. Let the seeds crackle.
- Add onion slices. Saute until onion turns slightly golden.
- Add turmeric powder and red chili powder. Stir to mix.
- Add ginger-garlic paste. Saute for 2-3 minutes. If needed, sprinkle a few drops of water.
- Add chopped tomato, salt as required and mix well. Cook until tomatoes turn mushy.
- Add cumin powder, coriander powder, garam masala powder, Kasuri methi, chopped green chili, and ginger juliennes.
- Saute for a few minutes or till the oil starts to separate from the sides of the masala.
- Add sauteed aloo and gobi, and toss well.
- Add 3-4 tablespoons of water and gently toss again. Cover and cook for 5-7 minutes more.
- Add chopped coriander leaves. Stir to mix.
- Remove from flame and serve hot with roti or paratha.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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