Embark on a culinary journey through the heart of North India with our Dhabba Style Aloo Gobi recipe. This beloved dish showcases the rich and robust flavors of the region, featuring tender cauliflower and potatoes cooked to perfection in a tantalizing tomato-based gravy. Whether you’re a fan of Indian cuisine or new to its wonders, this vegan recipe promises to delight your taste buds.
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients For Dhabba Style Vegan Aloo Gobi
- Cauliflower – 1 – chopped in cubes
- Potato – peeled and cut in cubes – 2
- Onion – finely chopped – 1
- Tomato – finely chopped – 1
- Ginger garlic paste – 1 TBSP
- cumin seeds – 1 Tsp
- Hing powder – 1/4 Tsp
- Turmeric powder – 1 Tsp
- Red Chilli powder – 1 Tsp
- Coriander powder – 1 Tsp
- Cumin powder – 1 Tsp
- Vegetable Oil – 1 TBSP
- Salt to taste.
- Cilantro finely chopped for garnishing.
Method
- Heat a Pan on medium flame. Once hot add oil.
- Once the oil is hot add the cumin seeds and hing powder.
- Add Onions and saute till they turn translucent. Add ginger garlic paste and saute for a minute or two. Add tomatoes and salt to taste and saute till tomatoes turn mushy.
- Add turmeric powder , chilli powder , coriander powder , cumin powder. Mix well and saute for another 2-3 minutes.
- Add ½ cup water . Cover and let it cook for 2-3 minutes.
- Add chopped cauliflower and potato , cover and cook for another 5-6 minutes or till the veggies get cooked.
- Garnish with finely chopped cilantro and serve hot with roti or rice.
