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–+ servings

Aloo Gobi Dhaba Style Recipe Card

North Indian Kitchen
Aloo Gobi is a traditional North Indian main course. Made with basic spices which enhance the flavor & tastiness of this dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 227 kcal

Equipments

2 Kadai
1 Plate
Butter Paper
1 Cooking Spoon
1 Dal Handi

Ingredients

  • 20 Florets Cauliflower
  • 2 Potatoes (peeled)
  • 3 tablespoons Oil
  • 1 tablespoon Cumin seeds
  • 1 medium-sized Onion(finely chopped)
  • 1 split Green Chili
  • 1 teaspoon Ginger & Garlic paste
  • 1 medium-sized Tomato(chopped)
  • ½ teaspoon Black Pepper powder
  • 1 teaspoon Salt
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Coriander powder
  • ½ teaspoon Red Chili powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Dry Mango Powder(amchur powder)
  • A pinch of Kasoori Methi

For Garnishing

  • Few fresh Coriander leaves

Instructions
 

  • Take a kadai and pour oil. Heat it up and then add 20florets of cauliflower in it. You should add it very carefully as the oil can split on you.
    2. Fry the cauliflower till it become golden brown.
    3. Now transfer the fried cauliflower in to the plate on butter paper and set aside to cool down at room temperature.
    4. In that kadai now append 2 peeled  potatoes and fry it until it become golden brown.
    5. Afterwards transfer the potatoes to a plate.
    6. In another kadai heat 3 tablespoon oil in a large, non-stick pan or kadai over medium heat. Add 1 tablespoon cumin seeds, 1 finely chopped onion and allow them to splutter.
    7. Append 1 green chili split & 1 teaspoon ginger &garlic paste. Mix it well.
    8. Now add 1 chopped tomato.
    9. Sprinkle 1/2 teaspoon black pepper powder, 1 teaspoon salt,1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder,  and 1/2teaspoon red chili powder over the vegetables. Gently mix everything together, making sure the spices coat the veggies uniformly.
    10. Toss in the bite-sized potato cubes and cauliflower florets. Stir them well with the onion mixture to coat them evenly with the flavors.
    11. After getting fully coated add 1/2 teaspoon garam masala& 1/2 teaspoon amchur powder. Adjust the seasoning according to your preference.
    12. Last but not the least garnish this dish with kasoori methi.
    13. Garnish the Aloo Gobi Dry with fresh coriander leaves to add a burst of freshness and flavor.
    Your Aloo Gobi is ready

Video

Notes

  • The spiciness can be adjusted to preference by controlling the amount of green chilies and red chili powder used.
  • You can customize the dish by adding other vegetables like peas, carrots, or bell peppers.
  • Aloo Gobhi Dry can be made ahead of time and stored in the refrigerator for up to 3 days.
  • It pairs well with Indian flatbreads, rice, and a side of cucumber raita or yogurt.
Nutrition Facts
Aloo Gobi Dhaba Style Recipe Card
Amount per Serving
Calories
227
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
16
mg
5
%
Sodium
 
384
mg
17
%
Potassium
 
1139
mg
33
%
Carbohydrates
 
34
g
11
%
Sugar
 
7
g
8
%
Fiber
 
7
g
29
%
Protein
 
7
g
14
%
Vitamin A
 
758
IU
15
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
2
mg
10
%
Vitamin B6
 
1
mg
50
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
101
mg
122
%
Vitamin D
 
1
µg
7
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
32
µg
30
%
Calcium
 
80
mg
8
%
Vitamin B9 (Folate)
 
116
µg
29
%
Iron
 
2
mg
11
%
Magnesium
 
79
mg
20
%
Phosphorus
 
190
mg
19
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Aloo Gobi, indian cauliflower and potato
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