Mar 13, 2019

Aloo Gobhi Dry - Dhaba Style

I always envy my North Indian friend when this spicy super good looking Aloo Gobhi Dry appears in her lunchbox. I have tried several times to get this dry consistency in this curry, but was not successful, either Gobhi becomes mushy or Aloo won't be properly cooked, if Gobhi gets right consistency. Based on my friend's recipe courtesy and guidance, finally today I have mastered this recipe. Here is the recipe for you, Njoy!

Cauliflower - 1/2 head (or 2 cups medium size florets)
Potato - 2 medium
Onion - 1/2 medium ( finely chopped)
Green Chili - 1
Tomato - 1
Oil - 3 Tbsp (+ 2 tsp)
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
salt - 1 tsp (according to your taste)
Turmeric powder - 1 tsp
Red Chili Powder - 1 tsp (Kashmiri Red Chili powder)
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Kasoori Methi Dry - 1 tsp
Amchoor Powder - 1 tsp ( Dry Mango Powder)

Preparatory Steps:
  • Remove florets from Cauliflower cut them into medium size or even consistency. Do not break them into too small florets, that makes them mushy. Wash them under hot water. 
  • Peel Potato and chop into medium size cubes (similar size to cauliflower florets)
  • Peel and chop onion and green chili into small pieces.
  • Chop tomato into small cubes and keep it aside. 
  1. Take 3 tbsp oil in a nonstick pan. Once the oil is hot, add cauliflower florets and fry on all sides gently tossing them around for 3 to 5 min or until they turn slightly golden on all side. Remove them from pan and transfer to a plate. To the same pan, add Potato cubes and fry them until they turn to golden color. Transfer them to plate.
  2. Add 2 tsp oil to the same pan, add cumin seeds and mustard seeds. Once mustard starts spluttering add finely chopped onion and green chili pieces. Saute them for 2 to 3 min.
  3. Add Turmeric powder, salt, red chili powder, coriander powder and mix well with onions, saute them for 3 min. Add tomato cubes to the pan and mix well until it becomes thick consistency. Add fried cauliflower and potato pieces to pan and mix with onion and tomato mixture. 
  4. Saute for 3 min, on high keep stir-frying, add dried kasoori methi, garam masala and toss it together so that Gobhi or Aloo won't get mushy. Taste and adjust salt as needed. 
  5. Add amchoor powder and toss it together, finally top with cilantro. Switch off the stove and transfer to serving bowl and serve with warm roti.

  • This recipe calls for extra oil than usual, don't skimp on it, frying Aloo and Gobhi in the first step is key and critical to get this dry consistency. 
  • This recipe is usually spicy, hence Amchoor powder is critical to balance the spice yielding subtle flavors. 
  • It is preferred to use Kashmiri Red Chili powder in this recipe, as it gives beautiful color and adds right amount of spice. 

Will be back with another lovely recipe soon,
Take care until then, keep smiling and spread the joy

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