How to make aloo gobi punjabi dhaba style

Posted on Sep 11 2018 - 11:12am by kumar
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Serves: 5 People

Ingredients to make aloo gobi punjabi dhaba style :

  • 1 medium head cauliflower/gobi
  • 1 medium sized onion chopped
  • 3-4 garlic + ½ inch ginger – crushed
  • 1 – 2 green chilies crushed
  • ½ tsp fennel seed ( sonf)
  • ½ cumin seed (jeera)
  • 1 medium sized tomato chopped
  • Pinch of asafetida (hing)
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 – 2 coriander cumin powder
  • 1 – 2 dry red chilies
  • ½ tsp punjabi garam masala powder
  • ½ tsp crushed kasuri methi/dry fenugreek leaves
  • 1.5 cups water – add a ½ cup more if required
  • 4-5 tbsp oil for the fry
  • salt as required

    How to make aloo gobi punjabi dhaba style :

  • Chop a cauliflower into medium florets. Rinse well and keep aside.
  • Heat 3 cups water with salt and a pinch of turmeric till its starts boiling.
  • Now add the florets in the hot water and cook until crisp-tender, 5 to 6 minutes then drain the cauliflower florets and keep aside and gently wipe them dry.
  • In the meantime, chop the onion and crush the ginger-garlic green chilli and fennel in a hamam dasta (mortar pestle).
  • Chop tomatoes and keep aside.
  • Heat oil in a kadai or wok and season with cumin seeds. When they crackle, add a pinch of asafoetida.
  • Add the chopped onions and cook for 5 to 7 minutes or saute until tender.
  • Add the ginger-garlic, green chilli and fennel crushed and saute for a few seconds till the raw aroma of ginger-garlic goes away.
  • Now add dry red chilli and all the spice powders (turmeric, red chili, coriander and cumin, Punjabi garam masala) and mix well for 1-2 minutes.
  • Next add in the chopped tomatoes and saute them until they soften and the oil starts to leave the sides of the masala.
  • Add the half boiled cauliflower florets plus salt and garam masala. Mix it well.
  • Add half a cup of water and cook till water is reduces.
  • Cook the cauliflower masala on a high flame for approx 10-15 minutes or till they are cooked completely.
  • Add the crushed kasuri methi, stir and turn off the fire.
  • Served with roti, plain paratha, naan or tandoori roti.
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