Another gem from the treasure of Punjab, haha. I mean, another super delicious Punjabi food but this time, it is very simple and clean food. Clean means I do not need to follow many steps to make this food. It is dhaba style Punjabi aloo gobi dry recipe. Dhaba style? What is that? It is not just something what is normally available in dhaba. Here dhaba style means ordinary food but the taste is extraordinary. Actually, I have experienced that every ordinary food (what I generally not prefer whenever I have options to choose something else) always tastes a thousand times better at a dhaba than anywhere else.
I do not know why I experienced this.
- Is it because I always visited dhaba when I was super hungry?
- Is it because they add extra spices to food?
- Is it because of the ambience?
Ohh, I think I am making it complicated, haha. Anyway, did you try this aloo gobi dry? If you are from Punjab, Delhi, Haryana, Himachal, Uttarakhand or UP then you have definitely tried this food hundred of times.
But if you are not from there then you may be unaware of this food. Punjabi aloo gobi dry that too Dhaba style is really something that will bring water in your mouth. Are you nonvegetarian? And no vegetarian dish is your favorite? No problem, I can bet you that this dish your surprise you.
Being a Bengali, till 12 years ago, I never tried Punjabi aloo gobi dry. I grew up with tasting cauliflower fry or aloo diye phoolkopi er jhol or phool kopir pokora etc. But this aloo gobi dry is like simple Bengali style phool kopi aloo bhaja but its spices make it an absolutely different one.
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I love to have this food with plain roti or naan too. Though I normally make this aloo gobi dry during winter when fresh cauliflower is available in the local market. But this time I made this in the summer season.
Punjabi aloo gobi dry recipe
- 2 medium size potatoes, aloo, cut into small size
- 1 cauliflower head, cut into small pieces
- 1 medium size tomato, pureed or finely chopped
- 2 teaspoons whole cumin (jeera)
- 2 teaspoons coriander (dhania) powder
- 1.5 teaspoons red chilli (lal mirch) powder
- 1.5 teaspoons turmeric (haldi) powder
- Pinches of hing/asafoetida
- 1 teaspoon garam masala
- 2 teaspoons ginger paste/adrak
- 1.5 teaspoons aamchur/dry mango powder
- 1 teaspoon lemon juice
- 1.5 teaspoons kasuri methi
- 1 tablespoon vegetable oil
- ½ tablespoon ghee, optional (avoid if you are a vegan)
- Salt as needed
- Fresh coriander leaves, finely chopped, optional
- Wash cauliflower head, clean it & cut into small pieces, then peel potatoes and cut into small pieces
- Heat vegetable oil in a cooking pot and semi fry small pieces of potatoes then take it in a separate bowl
- Then fry cauliflower pieces and again take those semi-fried cauliflowers in that bowl
- Now add ghee in that cooking pot and add whole cumin seeds, wait till it starts cracking
- Then coriander powder, red chili powder, turmeric powder, hing (asafoetida), ginger paste, aamchur and lemon juice one by one
- Add tomato puree or finely chopped tomato and cook till tomato mixed with all other spices
- Now add semi-fried potatoes and cauliflower pieces and cook it for 6 minutes over low flame, cover it for with a lid, stir after each 2 mins
- Then add garama masala and kasuri methi and mix it properly with all ingredients
- Then switch off flame & spread fresh coriander leaves over it (optional)
Serve this Punjabi aloo gobi dry dhaba style with naan or plain roti. It is really delicious and I think healthy too.
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Hi Favcounter,
You may want to make a small correction in the 3rd instruction.
No offence.