Dhaba Style Aloo Phool Gobi Masala | Gobi Masala
User Reviews
5
Dhaba Style Aloo Phool Gobi Masala | Gobi Masala
Description
Dhaba Style Aloo Phool Gobi Masala is a traditional Indian vegetable dish made primarily from cauliflower and potatoes simmered in a flavorful blend of spices. The preparation involves soaking and rinsing the cauliflower florets to ensure cleanliness, then sautéing them alongside the potatoes until golden and partially cooked. The tempering includes whole spices like cumin seeds, bay leaf, and non-spicy Kashmiri red chili, followed by cooking onions until lightly golden. Ground turmeric, red chili powder, and a ginger-garlic paste are added before tossing in chopped tomatoes and green chilies to develop a thick masala base. The cooked vegetables are returned to this spiced sauce and finished with dried fenugreek leaves (kasuri methi), garam masala, fresh ginger juliennes, and chopped coriander leaves for added aroma and freshness.
The flavor profile of this dish is mild yet richly spiced, with the taming sweetness of cooked onions and tomatoes balancing the warmth of the dry spices. The potatoes add a creamy texture, while the cauliflower maintains a slight firmness to provide an appealing contrast in the vegetable medley. Cooking the vegetables separately before combining them with the masala ensures even cooking without the flavors becoming muddled.
This masala pairs well with Indian flatbreads like roti or paratha, or can be served alongside steamed basmati rice. It can be part of a larger meal including lentils and yogurt-based side dishes. The recipe reflects the home-style dhaba or roadside eatery cooking known for rustic flavors and simple ingredients.
Ingredients
- 1 potato big size
- 1 cauliflower or 1 ½ cup florets
- 3 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon ghee aka clarified butter
- salt
- 1 bay leaf
- ½ teaspoon cumin seeds
- 1 dried red chili non-spicy, Kashmiri variety
- 1 onion medium size, thinly sliced
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon ginger-garlic paste
- 1 tomato medium size, roughly chopped
- 1 teaspoon green chilies finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon kasuri methi
- ½ teaspoon garam masala powder
- 1 teaspoon ginger juliennes
- 1 tablespoon Coriander leaves finely chopped
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.
User Reviews
Overall Rating
5
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