Dhaba Style Aloo Gobi Adraki
A restaurant-style version with heavy ginger juliennes and a rich tomato-based masala.
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Ingredients
- 500 grams Cauliflower (Gobi), cut into medium florets
- 2 medium Potatoes (Aloo), peeled and cubed
- 2 inch piece Ginger (Adrak), cut into thin juliennes
- 2 large Tomatoes, finely chopped
- 3 pieces Green chilies, slit lengthwise
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 1/2 teaspoons Coriander powder
- 1/2 teaspoon Garam masala
- 1 tablespoon Dried Fenugreek leaves (Kasuri Methi)
- 3 tablespoons Mustard oil or Ghee
Instructions
- 1
Heat 2 tablespoons of oil in a heavy-bottomed pan and shallow fry the cauliflower florets and potato cubes until they are golden brown and 80% cooked. Remove and set aside.
- 2
In the same pan, add the remaining oil. Once hot, add the cumin seeds and let them crackle.
- 3
Add half of the ginger juliennes and the green chilies. Sauté for a minute until the ginger turns slightly golden and aromatic.
- 4
Add the chopped tomatoes along with turmeric, red chili powder, and coriander powder. Cook on medium heat until the tomatoes soften and the oil starts to separate from the masala.
- 5
Gently fold in the fried cauliflower and potatoes. Add salt to taste and toss well to coat every piece with the tomato masala.
- 6
Cover the pan with a lid and cook on low heat for 5-7 minutes, allowing the vegetables to absorb the spices and finish cooking.
- 7
Crush the Kasuri Methi between your palms and sprinkle it over the dish along with the garam masala.
- 8
Garnish with the remaining fresh ginger juliennes and fresh coriander. Give it a final gentle mix and serve hot.
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