Dhaba style aloo phool gobi masala is a dry, 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.
Cauliflower is a vegetable loved by kids and adults alike. Many delicious recipes are made using this veggie. This is one of my favorites. I make this so often. Especially in the winter season. As gobi tastes great when in season. Another gobi recipe I have posted earlier simple aloo gobi bhaji.
Dhabas are basically the roadside eateries in India. They are on highways and run for 24 hrs. They serve local cuisines. Usually, they are frequented by travelers, tourists, and truck drivers. What makes the highway dhabas so popular is the affordable price of the food and the usage of simple and fresh ingredients in cooking.
My father is a great admirer of dhabas. I still remember those childhood family trips… Sitting on the charpais in an open-air comfortable ambiance… ah!!! 🙂 Even now, whenever we have a long road trip we always stop at a dhaba on our way to have food.
Before cooking clean the cauliflower well. As they contain worms and insects. Here are my 3 ways to get rid of these bugs. Try any one of these.
- Soak the florets in hot water for a few minutes. Then remove and rinse well.
- Submerge them in salty water for 7-8 minutes. Then rinse well.
- Submerge them in turmeric mixed water and leave for 7-8 minutes. Then wash.
All three methods help to kill the bugs and encourage them to let go.
This recipe replicates Punjabi dhaba style aloo gobi. Here to enhance the taste I have used a little ghee(Clarified butter). Substitute ghee with oil if not like much or want a vegan version.
Serve this dhaba style aloo phool gobi masala as a side dish with roti, naan, paratha or with steamed rice and dal for a wholesome and satisfying meal.
Few more dhaba style recipes you may like
Dhaba Style Aloo Phool Gobi Masala
INGREDIENTS ( 1 CUP = 250 ML )
- 1 potato big size
- 1 cauliflower or 1 1/2 cup cauliflower florets
- 3 tbsp oil
- 1 tbsp ghee/clarified butter
- 1 bay leaf
- ½ tsp cumin seeds
- 1 Kashmiri dry red chili non-spicy
- 1 thinly sliced onion medium size
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger-garlic paste
- 1 roughly chopped tomato medium size
- 1 tsp finely chopped green chilies
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp kasuri methi
- 1/2 tsp garam masala powder
- 1 tsp ginger juliennes
- 1 tbsp finely chopped coriander leaves
- 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.