Aloo gobi recipe dhaba style aka aloo gobhi ki sabji recipe is a splendid cauliflower recipe that is very popular in northern India. In this preparation, cauliflower florets and potato chunks are fried separately and then cooked with onion, ginger, garlic, tomato puree, coriander leaves, and some spices. It is a versatile curry that can be accompanied by flatbreads like roti, chapati, and paratha or you can also pair it up with rice items like steamed rice, jeera rice etc.
Though dhaba is very common in India, many people are unaware of the term. Before going further let me tell a few words about it.
Table of Contents
About the recipe
Health Benefits of Cauliflower
Tips and Suggestions
How to make Aloo Gobi ki sabji (step wise photos)
Recipe Card
What is Dhaba?
Dhaba is basically a simple place without any fancy architecture, sitting arrangements, or modern amenities located on the roadside of highways. These dhabas are open for almost 24 hours and serve amazing food at very reasonable prices. They serve food to the drivers and passengers 24 hours a day.
Dhaba food is popular for its amazing flavours, high spice level, and oily texture. They cook food in a tandoor or clay stoves that’s why a fantastic smoky flavour gets induced to their food.
What is Dhaba style Aloo Gobi?
Dhaba style aloo gobi is a Hindi name and the name itself expresses the complete recipe. Here, the word DHABA refers to roadside non-fancy restaurants, ALOO refers to potato and GOBI refers to cauliflower.
Since my childhood whenever we went on a road trip my dad always used to bring us to dhabas. We ordered some tandoori roti and any dhaba style sabji. Aloo gobi ki sabji is one of them. The curry is so spicy, flavoured, and slobbering. Undoubtedly the dish is an all-time winner.
Dhaba style Aloo Gobi – Reasons behind its popularity
- It is a vegetarian dish that is perfect to trigger the taste buds of both vegetarian and non-vegetarian people.
- It is known for its inimitable taste and unique flavour. The spicy gravy with unbeatable taste has won millions of hearts.
- It is one of the most versatile dishes which can be accompanied by any rice items or flat breads.
- It is a very easy-to-make recipe that can be prepared using minimal ingredients.
- It gets prepared very quickly and is perfect for sudden guests.
One day, I was craving the dhaba style aloo gobi ki sabji away from home, I tried to prepare it at home but initially was not satisfied with the result. Then after a few attempts and experiments, I got the perfect result for the dish. Thereafter, I never turned back and prepared the recipe at home myriad times and it never disappointed me. The best part of preparing the dish at home is that you can control the spice level according to your taste buds. Now dhaba style aloo gobi has become one of our family favourites and is regularly prepared at home during weekends.
Aloo gobi recipe dhaba style is a very simple and easy-to-make recipe. The difficulty level of cooking this recipe is very low which is perfect for beginners. It is prepared with minimal ingredients. All the ingredients are very common and readily available in an Indian kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time.
Ingredients for Aloo Gobhi ki sabji recipe
Cauliflower: The primary ingredient of the recipe which adds bite and texture to the dish.
Potato: Another most important ingredient of the recipe which adds texture and taste to the dish.
Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour up the curry.
Tomatoes: I have used tomato paste for the recipe. It gives a nice flavour, taste, and texture to the dish.
Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.
Whole spices: I have used cumin seeds, cinnamon, cardamom, cloves, bay leaf, and dry red chilli to temper the dish.
Ground spices: I have used turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder for the recipe. All the spices are equally important to flavour up the curry.
Salt: The most important ingredient that adds saltiness.
Sugar: It is added to enhance the flavour and to balance the taste of the dish.
Oil: To cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil, etc.
Water: Water is added to cook the masala and to adjust the consistency.
Aloo gobi recipe dhaba style with step-by-step photos and instructions have been provided in the ‘Instructions’ section. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient of the recipe ‘cauliflower’.
Benefits of Cauliflower
- It is a good source of nutrients, vitamins and minerals.
- It is full of fibre which is good for our digestive system.
- It contains antioxidants which help to get rid of many chronic diseases.
- Cauliflowers have low calories and can be your great friend during the journey for weight loss.
- It is a good source of sulforaphane which decreases the risk of heart disease and diabetes.
Tips to prepare perfect Dhaba style Aloo Gobi
- Cut the cauliflower into medium florets.
- Fry the cauliflower florets and potato chunks separately for better texture and taste.
- Use finely chopped onion for better texture.
- Always use tomato paste instead of chopped tomatoes for a better taste of the masala.
- Try to use mustard oil to cook the dish for better flavour and taste.
- If you want to prepare the dish for kids then adjust the amount of chilli accordingly.
- Don’t skip the ground spices from the recipe. It gives a nice flavour to the dish.
How to make Aloo Gobi ki sabji?
To prepare the aloo gobi ki sabji, first, cut the cauliflower into medium florets, potatoes into medium chunks and wash them nicely.
Marinate the potatoes and cauliflower florets with salt and turmeric powder and keep them aside.
Chop the onions, ginger, garlic, coriander leaves finely and keep them aside.
Add the tomato chunks, green chillies into the jar of a grinder and close the lid. Pulse it to a smooth paste and keep it aside.
Then put a pan on flame and allow it to become completely dry. Add mustard oil to the pan and wait until the oil is hot.
Add the potato chunks into the pan and then fry them till crisp and golden in colour. Then keep them aside on a separate plate.
In the same pan, add cauliflower florets and fry them over medium flame for 10-15 minutes until they lose their crunch and brown spots occur on them. Then strain the cauliflower florets out and keep them aside.
In the same pan, add some oil if required, and once the oil is hot, add whole spices bay leaf, dry red chillies, cloves, cinnamon stick, cardamoms, cumin seeds, and let them crackle.
Now, add the chopped onions and cook them over medium flame for around 10-12 minutes. Add the chopped ginger-garlic and cook it on low flame for another 2-3 minutes.
Add tomato paste to the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.
Add salt, turmeric powder, red chilli powder and mix it well. Cook it over low flame for another minute.
Then add cumin powder, coriander powder, garam masala powder into the pan and mix it well. Cook it over low flame for 1-2 minutes.
Add sugar into the pan and mix it well. Cook it for a minute over the lowest flame.
Add water to the pan and mix it well. Cover the pan and cook it over medium flame for 3-4 minutes.
Then add the fried potatoes and cauliflower florets into the pan and mix it well. Cover the pan and cook it over low flame for 8-10 minutes until the vegetables get cooked completely.
At the final stage add chopped coriander leaves, and ginger juliennes into the pan and mix it well. Now turn off the flame and the dhaba style aloo gobi is ready to serve now.
Many cauliflower recipe Indian have already been shared in my previous post. You can check a few of them like
Gobi butter masala
Gobi palak
Gobi bhurji
Aloo phulkopir dalna
..And Many more…
Ingredients:
1 cup = 250ml
To marinate the cauliflower
- 1 medium Cauliflower (Phulkopi), cut into medium florets
- ½ teaspoon Salt
- ¼ teaspoon Turmeric powder
To marinate the potato
- 3 medium Potatoes, cut into 4 pieces each
- ½ teaspoon Salt
- ¼ teaspoon Turmeric powder
Other ingredients for Aloo gobi ki sabji
- 2 Onions, finely chopped
- 1 tablespoon Ginger, grated or finely chopped
- 1½ tablespoon Garlic, finely chopped
- 2 Tomatoes, deseeded and diced for paste
- 2-3 green Chillies
- 4 tablespoons Coriander leaves, finely chopped
- 1 inch Ginger juliennes
- ½ teaspoon Cumin seeds (Jeera)
- 1 bay leaf (Tejpatta)
- 1 dry red Chilli (Sukhi lal mirch)
- 3 Cardamoms (Elaichi)
- 4 Cloves (Laung)
- 1 inch Cinnamon stick (Dalchini)
- 1 teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Sugar
- Salt to taste
- 5 tablespoons Mustard oil for cooking
- ½ cup Water for cooking
Instructions:
- First, wash and cut the cauliflower florets into medium-sized even pieces. Add ½ teaspoon salt, ¼ teaspoon turmeric powder and mix it evenly so that each cauliflower floret can get coated. Keep it aside.
- Cut each medium-sized potato into flour pieces. Add ½ teaspoon salt, ¼ teaspoon turmeric powder and mix it nicely to coat each potato piece. Keep it aside.
- On the other hand, take a jar of grinder and add tomato chunks, 2 green chillies and close the lid. Pulse it to a smooth paste and keep it aside.
- Chop the onions, ginger, garlic, coriander leaves finely and keep them aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil into the pan and wait until the oil is hot.
- Add the marinated potato chunk into the pan and then fry them evenly over medium to medium-high flame for 7-8 minutes till crisp and golden in colour. Then strain the potatoes and keep them aside on a separate plate.
- In the same pan, add cauliflower florets and fry them over medium to medium-high flame for 10-12 minutes until they lose their crunch and brown spots occur on them. Then strain the cauliflower florets out and keep them aside.
- In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add whole spices – 1 bay leaf, 1 dry red chilli, 4 cloves, 1-inch cinnamon stick, 3 cardamoms, ½ teaspoon cumin seeds, and let them crackle.
- Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add 1 tablespoon grated or chopped ginger, 1½ tablespoons chopped garlic into the pan and give a nice mix. Cook it on low flame for another 2-3 minutes until the raw smell goes away.
- Add tomato paste (Step 3) into the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.
- Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cook it over low flame for another minute.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder into the pan and mix it well. Cook it over low flame for 1-2 minutes.
- Add 1 teaspoon of sugar to the pan and mix it well. Cook it for a minute over the lowest flame.
- Add ½ cup water into the pan and mix it well. Cover the pan and cook it over medium flame for 3-4 minutes.
- Add the fried potatoes and cauliflower florets into the pan and mix it well. Cover the pan and cook it over low flame for 8-10 minutes until the vegetables get cooked completely.
- At the final stage add 4 tablespoons chopped coriander leaves, 8-10 ginger juliennes into the pan and mix it well.
- Now turn off the flame and the dhaba style aloo gobi is ready to serve now.
Serving Instruction
Transfer the aloo gobhi ki sabji into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.
Ingredients
1 cup = 250ml
To marinate the cauliflower
- 1 medium Cauliflower (Phulkopi), cut into medium florets
- ½ teaspoon Salt
- ¼ teaspoon Turmeric powder
To marinate the potato
- 3 medium Potatoes, cut into 4 pieces each
- ½ teaspoon Salt
- ¼ teaspoon Turmeric powder
Other ingredients for Aloo gobi ki sabji
- 2 Onions, finely chopped
- 1 tablespoon Ginger, grated or finely chopped
- 1½ tablespoon Garlic, finely chopped
- 2 Tomatoes, deseeded and diced for paste
- 2-3 green Chillies
- 4 tablespoons Coriander leaves, finely chopped
- 1 inch Ginger juliennes
- ½ teaspoon Cumin seeds (Jeera)
- 1 bay leaf (Tejpatta)
- 1 dry red Chilli (Sukhi lal mirch)
- 3 Cardamoms (Elaichi)
- 4 Cloves (Laung)
- 1 inch Cinnamon stick (Dalchini)
- 1 teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Sugar
- Salt to taste
- 5 tablespoons Mustard oil for cooking
- ½ cup Water for cooking
Instructions
- First, wash and cut the cauliflower florets into medium-sized even pieces. Add ½ teaspoon salt, ¼ teaspoon turmeric powder and mix it evenly so that each cauliflower floret can get coated. Keep it aside.
- Cut each medium-sized potato into flour pieces. Add ½ teaspoon salt, ¼ teaspoon turmeric powder and mix it nicely to coat each potato piece. Keep it aside.
- On the other hand, take a jar of grinder and add tomato chunks, 2 green chillies and close the lid. Pulse it to a smooth paste and keep it aside.
- Chop the onions, ginger, garlic, coriander leaves finely and keep them aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil into the pan and wait until the oil is hot.
- Add the marinated potato chunk into the pan and then fry them evenly over medium to medium-high flame for 7-8 minutes till crisp and golden in colour. Then strain the potatoes and keep them aside on a separate plate.
- In the same pan, add cauliflower florets and fry them over medium to medium-high flame for 10-12 minutes until they lose their crunch and brown spots occur on them. Then strain the cauliflower florets out and keep them aside.
- In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add whole spices - 1 bay leaf, 1 dry red chilli, 4 cloves, 1-inch cinnamon stick, 3 cardamoms, ½ teaspoon cumin seeds, and let them crackle.
- Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add 1 tablespoon grated or chopped ginger, 1½ tablespoons chopped garlic into the pan and give a nice mix. Cook it on low flame for another 2-3 minutes until the raw smell goes away.
- Add tomato paste (Step 3) into the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.
- Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cook it over low flame for another minute.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder into the pan and mix it well. Cook it over low flame for 1-2 minutes.
- Add 1 teaspoon of sugar to the pan and mix it well. Cook it for a minute over the lowest flame.
- Add ½ cup water into the pan and mix it well. Cover the pan and cook it over medium flame for 3-4 minutes.
- Add the fried potatoes and cauliflower florets into the pan and mix it well. Cover the pan and cook it over low flame for 8-10 minutes until the vegetables get cooked completely.
- At the final stage add 4 tablespoons chopped coriander leaves, 8-10 ginger juliennes into the pan and mix it well.
- Now turn off the flame and the dhaba style aloo gobi is ready to serve now.
