The Punjabis have some really great veg recipes like Dal Makhani, Dhabe ki Dal, Chole Bhature, Paneer Makhanwala, Palak Paneer, Makki ki Roti and Sarson Ka Saag etc. Living in Mumbai, I usually had most of the punjabi recipes in restaurants.
With my mother being a fantastic cook, I relished all the south-indian, goan, konkan and maharashtrian food she prepared. My mother also cooked north indian and punjabi recipes, but only on some occasions.
Due to my love for cooking, I don’t miss my mother’s awesome recipes. I have been cooking since 11 and being a Home Science graduate has helped me in knowing many facets of cooking. I have not only learnt north indian recipes whilst in college but also great bakery and patisserie stuff. Now due to limitations of time, I don’t make extensive and lengthy recipes. For me easy does the job.
The Aloo Gobi recipe that I will be posting here has been taken from a recipe book. I have not done any changes or alterations. I though, liked the way the recipe turned out. This recipe is presented by a dhaba owner in the book. The method for making this recipe is slightly different and very less oil is used, which makes it excellent for people on a diet program.
Ingredients you will need for the Dhaba Style Alu Gobhi:
- 1 cauliflower
- 4-5 potatoes
- 1/2 tsp turmeric
- 1 tsp red chili
- 1 tsp garam masala powder
- 1/2 tsp oil
- 1/2 cup water
To make the aloo gobhi masala paste:
- 3 small tomato
- 3 small onion
- 1/4 inch ginger
- 3-4 garlic cloves
- 1/4 cup water for grinding
Method of making Aloo Gobhi Recipe:
1: Firstly remove the cauliflower florets. Wash them in running water. Then warm 2 cups of water in a pan with salt. Close of the burner. Add the cauliflower florets in the salted warm water and keep covered for 15-20 minutes.
2: Chop the potatoes.
3: To make the paste, add water, onion, tomato, ginger and garlic in a blender. Make a smooth paste. If you like coriander-cilantro leaves, add 2 tsp of sliced coriander leaves – this is optional.
4: Now first in the pan, add the masala paste and cook for 2-3 minutes.
Then add the turmeric powder, chili powder, garam masala powder and salt. Add oil.
5: Add Cauliflower and Potatoes and mix well.
6: Add water. Cover and for 20 minutes. Check every 5 mins to stir the aloo gobhi. When the cauliflower and potatoes become soft, serve with rotis, naan or rice.
Tips:
- This masala paste you can also use for making the recipe only with cauliflower, potato- paneer, Aloo Baingan (substitute Eggplant instead of Cauliflower) and Aloo Shimla Mirch (substitute Capsicum/Red Pepper instead of Cauliflower)
- Always clean the cauliflower properly and keep it in warm salted water. There are small tiny worms in the cauliflower and they die with a slight warm temperature. When removing the florets with a knife, be careful. One needs to have a good eye sight to spot these worms in the cauliflower. In India, this issue with cauliflower is pretty common.So take care.
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