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Restaurant Style Gobhi Aloo ki Sabji/ रेस्टोरेंट स्टाइल गोभी आलू घर पर बनाएं

Gobhi (Cauliflower) is my all time favorite. It can accompany any meal very well. I have made this Aloo-Gobhi as restaurant style. They do deep frying but I did shallow frying to reduce oil absorption. And garlic and kitchen king do well with this recipe. It takes more time than normal gobhi sabji but this one taste amazing. Do try and let me know your views on my recipe.

Aloo Gobhi – Restaurant Style

Category : Main Course

Serves  – 2-3

Preparation Time: 10 minutes

Cooking Time: 20 minutes

About the Recipe

Gobhi (Cauliflower) is my all time favorite. It can accompany any meal very well. I have made this Aloo-Gobhi as restaurant style. They do deep frying but I did shallow frying to reduce oil absorption. And garlic and kitchen king do well with this recipe. It takes more time than normal gobhi sabji but this one taste amazing. Do try and let me know your views on my recipe.

Ingredients

  • 2 cups Cauliflower, 2 cup potatoes
  • 3 tomatoes, 1 onion, 1 inch ginger, 2-3 cloves garlic
  • 1 tsp cumin seeds, 1/2 spoon turmeric powder, 1 tsp kashmiri red chili powder, 
  • 2 tsp coriander powder, 1 tsp kitchen king, 1/2 tsp dry mango powder
  • 1/2 tsp salt,
  • 1/2 cup oil for shallow frying, 2 tbsp oil for cooking

Stepwise Directions

Step 1- Clean cauliflower and cut into 1-2 inch size pieces. Peel and cut potatoes in finger size and soak in water. Cut other vegetables like- onion, ginger and garlic. Make 1 cup puree from fresh tomatoes.

Step 2 – Take a pan and add 1/2 cup oil. When oil is medium hot, add cauliflower and cook until golden brown on medium heat. Take it out in plate and in same oil add potatoes (dry potatoes with paper towel before putting them into hot oil). Cook potatoes until brown on medium heat. Once done, take it out and keep it aside.

Step 3 -Take one pan and add 2 tbsp oil, when oil is hot, add cumin seeds and pinch of hing. Once cumin started cracking, add chopped onion and cook for 1-2 minutes. Now add chopped ginger and garlic and cook them for 1-2 minutes. Add 1 tsp Kashmiri red chili powder and 1/2 tsp turmeric powder (keep heat on low). Cook spices for few seconds then add 1 cup tomato puree. Add spices like- 2 tsp coriander powder, 1 tsp kitchen king, 1/2 tsp salt and 1/2 tsp dry mango powder. Cook all spices until oil separates.

Step 4 –  When oil started to separates add fried cauliflower and potatoes. Mix everything and cover the lid and cook for 5 minutes on low heat. Check vegetable,  mix again and add fresh coriander leaves and ginger julienne. Serve with Roti/Paratha.

Categories: BLOG, FOOD

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