How to make Dhaba Style Aloo Gobi recipe. Felicity Cloake’s perfect aloo gobi. Heat oil in a wok. The dish is prepared in the spicy tandoori masala. Cheap, filling and only coincidentally vegan, it’s a recipe you definitely need in your repertoire. Recipe Notes Add lots of chopped cilantro leaves to your aloo gobi, it adds a lot to the flavor. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix. Rinse well and keep aside. You can also cut them into wedges. Add chopped coriander leaves and give a good mix. Aloo Gobi Masala Recipe | Restaurant Style Aloo Gobi Masala | Potato Cauliflower Masala Hope everyone is getting ready for the long weekend and the festivals that come after the weekend. Like wise cut the rest. Vegetables are marinated with different Indian spices, and … Adjust spice levels to taste. Par boil the potatoes in salted boiling water for 5 minutes. Like wise cut the rest. Aloo Gobi recipe Restaurant Style Recipe video Aloo gobi is a super duper yummy side assortment prepared with cauliflower and potatoes and sauteed with spices. The recipe that I am sharing today is that of the dry Aloo Gobi served in Punjabi Dhabas or roadside restaurants. Add potatoes in oil. As the name suggests, Aloo gobhi matar is a delicious north Indian style sabzi recipe made with potatoes, green peas and cauliflower. Add the chopped tomatoes and cook for 2 minutes till they are little soft. For regular home cooking, you need nod deep fry if you are calorie conscious. How to make Dhaba Style Aloo Gobi recipe. Chop a cauliflower into medium florets. This is a regular and homely recipe of potatoes and cauliflower we often make. As i told above,u need more patience to cook this curry,take much care to fry onions,if it get burnt at the bottom ,then ur curry vl have bitterness taste.The entire taste depends on the onion-tomato fry.Adjust spices to ur taste and to the quantity . Remove stalk of cauliflower and cut into small pieces. Instructions. The humble aloo gobi can be found on the menu of practically every Indian restaurant on the planet, although one might say that it is more of a North Indian style recipe, originally from the Northern state of Punjab. Now add the florets in the hot water and cook until crisp-tender, 5 to 6 minutes then drain the cauliflower florets and keep aside and gently wipe them dry. According to chef Vivek Singh, this hearty cauliflower and potato dish is probably “the most common and basic vegetable curry you will find anywhere in India”. Make thin long slices of ginger. Aloo Gobi simply means potato-cauliflower, a combination of two beloved vegetables cooked together with some simple spices. Peel and cube the potatoes. Grind tomato, ginger and green chilly.