Dhaba Style Gobi Aloo


  • 5-6 tablespoons mustard oil
  • ¼ teaspoon salt
  • 1 teaspoon cumin seeds/jeera
  • 1 medium cauliflower cut into small pieces
  • 3 large potatoes diced
  • 2 medium onions finely chopped
  • 1 tablespoon ginger garlic paste
  • 2 tomatoes finely chopped
  • salt to taste
  • 1 green chilli finely chopped
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin/jeera powder
  • 2 teaspoons yoghurt
  • 1 teaspoon kasuri methi
  • ½ teaspoon dry mango/amchoor powder
  • ½ teaspoon garam masala powder
  • 2 tablespoons fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a kadai add mustard oil and salt. Once it turns hot add the cauliflower and fry them for 8-9 minutes or until its 70-80 percent cooked. Now remove them in a plate.
  2. Similarly add the potatoes and fry them till they are 80 percent cooked and them remove them in a plate.
  3. In the same oil add chopped onions and cook them for 3-4 minutes until they turn light golden in colour.
  4. Now add ginger garlic paste and cook for a minute. Add a tablespoon of water if it sticks to the bottom.
  5. Now add tomatoes and salt and cook for 4-5 minutes until the tomatoes turn soft.
  6. Further add green chillies and the dried spices like turmeric powder, red chilli powder, jeera powder and coriander powder. Add 3-4 tablespoons of water and cook the masala for a minute.
  7. Now take 2 tablespoons of yoghurt and beat until it becomes smooth and then add it in the onion and tomato gravy.
  8. Add 4-5 tablespoons of water and let it simmer for a minute.
  9. Finally add the fried potatoes and cauliflower and mix until everything is well combined. Cover it with a lid and cook for 3-4 minutes or until the gobi aloo are completely done.
  10. Lastly add kasuri methi, garam masala, amchoor powder, fresh coriander and mix well.
  11. Serve hot with paratha, roti, naan.

Recipe Notes

  • You can add peas in it.
  • If you don’t eat onion and garlic then you can skip it.
  • Fry the gobi and aloo until 70-80 percent done. Do not over cook them, else they will become mushy when we will cook them with the gravy.
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