Dhaba Style Aloo Gobi

 

Dhaba style aloo gobi is what we had during our North India vacay five years ago. Dhaba or small stalls serving food and beverages can be found on both sides of the road with variations of snacks. Young and old gather around this stalls to enjoy lip smacking delicacies.

We stopped at one of those Dhaba for our midnight meal after our flight and ordered paratha with their signature aloo gobi. A mixture of potato and cauliflower florets simmered in masala gravy goes well for the chilled night drive. They do serve both dry and gravy version of aloo gobi and we opted for the later which has no regret.

Back home, after years i tried my hands on one of North India famous Dhaba style aloo gobi and at a first bite, i was transport to the highway of Delhi. Good food does brought back sweet memories.

Ingredients

2 potatoes,cubed

1 cup cauliflower florets

2 medium sized tomatoes

2 onions, finely chopped

1"inch ginger,chopped

8 cloves garlic,chopped

1 bay leave

1 black cardamom pod

2 green cardamom pods

6-8 black peppercorns

3 cloves

1 tsp cumin seeds

1/2 tsp garam masala

1 tsp red chilly powder

2 tbsp coriander powder

1 1/2 tsp dried fenugreek leaves

1 tsp salt

2-3 tbsp oil

2 1/4 cups water

Handful coriander leaves,chopped

Methods

In a pot, boil water with salt and add potato and cauliflower floret. Boil till half cooked. Drain and rinse with cold water.

In a grinder, add black cardamom,green cardamom,tomatoes,ginger,clove and black peppercorns. Grind into fine paste.

Heat oil in the pan and fry potato for 2 minutes. Keep aside.

In the same pan, add cumin seeds,onion and salt. Fry till golden.

Add chilly powder,garam masala powder and coriander powder. Cook till raw smell leaves.

Add the ground tomato paste mixture and cook till oil separates.

Add fried potatoes and cauliflower florets and stir.

Add water and cook for 10-12 minutes. Add fenugreek leaves and coriander leaves. Stir and switch off the heat.

Serve with Indian flat bread or white rice.