Aloo Ghobi Recipe Dhaba Style: Easy Aloo Gobi Recipe:

Aloo Ghobi Recipe Dhaba Style:

Aloo Gobi Recipe:

Aloo Gobi is a beloved dish in Punjabi, Pakistani, and Dhaba-style cuisines, renowned for its simplicity, comforting flavors, and versatility. This dish typically consists of potatoes (aloo) and cauliflower (gobi), cooked with a medley of spices to create a satisfying meal.

To craft the perfect Aloo Gobi, start by sautéing onions, garlic, and ginger in oil until fragrant. Add in diced potatoes and cauliflower florets, allowing them to cook until tender yet still slightly crisp. Then, sprinkle in a blend of ground turmeric, cumin, coriander, and garam masala, infusing the dish with warmth and depth of flavor. For an extra kick, some recipes incorporate green chilies or chili powder.

The beauty of Aloo Gobi lies in its adaptability; it can be adjusted to suit varying tastes and preferences. Some may prefer a spicier rendition, while others may opt for a milder version. Additionally, the dish can be customized with additional ingredients such as tomatoes, peas, or even paneer for added richness.

Whether prepared at home or savored at a roadside dhaba, Aloo Gobi never fails to delight with its comforting aroma and wholesome taste. With its straightforward preparation and rich flavors, it's no wonder why Aloo Gobi remains a cherished favorite in Punjabi, Pakistani, and Dhaba-style cuisines.

How To Make Aloo Gobi:

Here's a simple recipe for Aloo Gobi in Dhaba style:

Ingredients:

- 2 medium-sized potatoes, diced

- 1 medium-sized cauliflower, cut into florets

- 2 medium-sized tomatoes, finely chopped

- 1 onion, finely chopped

- 2-3 green chilies, chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

- Oil for cooking

Instructions:

1. Heat oil in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter and golden brown.

2. Add chopped onions and green chilies. Sauté until onions turn golden brown.

3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. Add chopped tomatoes and cook until they turn mushy and oil starts to separate from the masala.

5. Add turmeric powder, red chili powder, or coriander powder, and salt. Mix well or cook for another 2 mints.

6. Add diced potatoes and cauliflower florets. Mix until the masala coats the vegetables evenly.

7. Cover and cook on low heat until the potatoes and cauliflower are tender, stirring occasionally. If needed, sprinkle a little water to prevent burning.

8. Once the vegetables are cooked, sprinkle garam masala and mixed it.

9. Garnish with fresh coriander leaves and serve hot with chapatis or rice.

Enjoy your Aloo Gobi Dhaba style!