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.
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 dhaba 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.
This aloo gobi masala is a simple recipe. No yogurt, cream, or coconut is used in this. For a variation, green peas and cottage cheese can be added. You can even skip potatoes for a plain gobi masala.
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.
Some cauliflower recipes from this blog
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
PIN THIS!
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Recipe
Dhaba Style Aloo Phool Gobi Masala | Gobi Masala
Equipment
-
Pan with lid
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.
Maya says
Fantastic.really tasty and delicious
Geetanjali says
Thank you 🙂
RAJESH N RATHOD says
Rustic & yummy
Geetanjali says
Thank you 🙂
Chhaya M says
Mouth watering receipe.thanks a lot
Geetanjali says
Hi Chhaya M! Glad you like this 🙂 Thanks for stopping by!
Deepa Calyanakoti says
will not potato take more time to cook ? also here gobi is almost cooked by adding in hot water earlier.
By adding both together , by the time potatoes are cooked wont gobi become overcooked ?
Geetanjali says
Good question! It actually depends on the size and quality of the cauliflower and potato. Here the cauliflowers are in season and fresh. I have kept the florets in big size. Also, the potato cubes are a little smaller than the florets. So while frying you need to make sure the veggies are 90% cooked. They must have a little crunch left. I hope it helps. Thank you
Jothin jose says
Wow ! it's excellent and easy to make .even liked by keralite
Geetanjali says
Thank you 🙂
pavi says
Really good one!
Geetanjali says
Thank you! 🙂
Satheesh says
Fantastic recipe