Dhaba style Aloo Gobi recipe | Cauliflower and potato stir fry | Simple & easy recipe of Phool Gobi

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Aloo Gobi Masala: a 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. 

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

CourseLunch, Sides

CuisineIndian

KeywordAloo gobi, Dhaba style aloo gobi, Dhaba style aloo phool gobi

Instructions
.1potato big size

1 cauliflower or 1 1/2 cup cauliflower florets

3 tbsp oil

1 tbsp ghee/clarified butter

Salt

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.

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