Servings
Font
Back
Dhaba Style Aloo Phool Gobi Masala | Gobi Masala
5 from 15 votes

Dhaba Style Aloo Phool Gobi Masala | Gobi Masala

This Dhaba Style Aloo Phool Gobi Masala highlights tender cauliflower florets and large cubed potatoes cooked with aromatic spices including cumin seeds, bay leaf, and garam masala. The dish features a rich layering of flavors from ginger-garlic paste, turmeric, chili powder, and kasuri methi, sautéed with onions and tomatoes to create a fragrant masala base. The final result is a hearty vegetable curry with vibrant color and a balance of mild heat and earthiness, suitable for accompanying roti or rice.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3 people
Course: Side Dish, Lunch
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Peel the potatoes and cut them into big cubes. Wash and drain any excess water and set aside.
  3. Heat 2 tablespoons of oil in a pan. Add cauliflower florets and diced potatoes.
  4. Saute for 3-4 mins over a high flame.
  5. 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.
  6. Once done transfer to a bowl or plate and set aside.
  7. Heat remaining oil and ghee in the same pan. Add cumin seeds, bay leaf, and Kashmiri dry red chili. Let the seeds crackle.
  8. Add onion slices. Saute until onion turns slightly golden.
  9. Add turmeric powder and red chili powder. Stir to mix.
  10. Add ginger-garlic paste. Saute for 2-3 minutes. If needed, sprinkle a few drops of water.
  11. Add chopped tomato, salt as required and mix well. Cook until tomatoes turn mushy.
  12. Add cumin powder, coriander powder, garam masala powder, Kasuri methi, chopped green chili, and ginger juliennes.
  13. Saute for a few minutes or till the oil starts to separate from the sides of the masala.
  14. Add sauteed aloo and gobi, and toss well.
  15. Add 3-4 tablespoons of water and gently toss again. Cover and cook for 5-7 minutes more.
  16. Add chopped coriander leaves. Stir to mix.
  17. Remove from flame and serve hot with roti or paratha.