Dhaba Style Aloo Gobi | Potato Cauliflower Curry
We had cauliflower, peas and some Cottage cheese left in the fridge. So we decided to make Dhaba style Aloo gobi and matar paneer . It’s a wonderful thing about being Indian that all family members work like a team on any occasion. And the guest is like God to us. I have to prepare Aloo Gobi , mum choose desert and father in law (FIL) opted for Matar Paneer. I was thinking of some kind of fun and asked for a competition with FIL that whose dish is much liked. We all started doing our jobs , there were supposed to be 7 or 8 guest and 7 members in our family.
We had to prepare food for 15 people. After 3-4 hours of work our lunch was prepared and after serving I asked everyone to give their votes on currie. And 🙂 guess what I won , I got 10 votes . I was so happy!! Since everybody in the family knows I am blogging about food but my Father in law is a great cook.So the competition was like quite tough. When I saw my FIL was adding cashew nuts and fox nuts in his curry, I was a bit hopeless that I might get loose this competition . But I won 🙂 of course two votes are from my husband and daughter but that too were given sincerely. It was a great day. I have given the amount and instructions for 4 serving but actually I made this for 15 people in a very big wok.I really did hard work and that was worth to hear nice comments.
4 medium sized potatoes, peeled and cubed
1 medium sized Cauliflower , florets
2 onions , thinly sliced and separated
6-8 cloves Garlic , minced
3 tomatoes, thinly sliced
4 green chillies
2 teaspoon ginger, grated
1/2 teaspoon Asefetida
2 teaspoon cumin seeds
2 teaspoon dried fenugreek leaves ( Kasuri Methi)
2 teaspoon sabji masala ( Normally available in stores)
1 teaspoon turmeric powder
3 teaspoon coriander powder
2 teaspoon deggi mirch
1 tea on red chilly powder
Salt to taste
2 teaspoon garam masala
Vegetable oil for frying
1/2 cup coriander leaves , chopped
2 tablespoon Clarified butter
Heat oil for frying in a big wok. Add potatoes , fry till golden , drain on paper towel and keep aside.
In the same oil , fry cauliflower florets till golden , drain and keep aside.
Remove excess oil from wok and leave about 4 tablespoon oil .
Add asefetida , cumin seeds and dried fenugreek leaves. Turnoff the gas stove for 1 minute.
Turn on and keeping the heat low to medium , add minced garlic and grated ginger. Sauté till golden.
Add onion slices and sauté for 5 minute till dark brown in color.
To this add all spices and salt and 1 tablespoon garam masala , stir and add chopped tomatoes and green chillies.
Sauté till oil comes out from edges on medium to high heat with continuous stirring.
When tomatoes are done , add fried potatoes and cauliflower . Mix with spices and aromatics , cook for five minutes.
Remove from heat ,add garam masala , chopped coriander and Clarified butter.
Serve hot with Poori , Naan or Chapati.
Note: Use chillies as per your tastes.