Learn to make a restaurant Punjabi Aloo Gobi recipe in this step-by-step blog post and recipe video that you will find at the end of this post.
This veg preparation is one of the most popular combinations of two commonly found veggies- potatoes and cauliflower. While the origin of this dish might be unknown but what is certain is that its popularity has taken it to the entire Indian subcontinent. I can tell you there is no one way of making this popular veggie. I feel, that every household has its own way of bringing together Aloo and Gobi in its kitchen and it gets relished with the same excitement in each household.
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We Indians love Aloo and Gobi. Potato is a vegetable with a neutral taste that allows it to absorb the spices and provides the desired flavor. The Gobi is equally popular. We make use of Gobi in a variety of preparations. The Gobi in veggies with Aloo, Matar, and Capsicums makes for interesting veg preparation. The Gobi also finds its place in Indian Paratha in form of Gobi-Paratha and not to forget the Gobi in Pulao. Let’s see how to make a restaurant Punjabi Aloo Gobi recipe
Restaurant Punjabi aloo gobi recipe- aloo gobi punjabi dhaba style recipe
- 1 Large Pan
- 1 Ladle
- 1 Knife Chopping Caulifower Florets
- 200 gms Potatoes boiled
- 300 gms Cauliflower uniform medium sized florets
- 1 inch Ginger Juliennes
- 1/4 Cup Fresh Coriander Leaves
- 1 tsp Lemon Juice
- 100 gms Tomatoes
- 3 Green Chilies
- 1/2 Cup Curd Whisked
- 1/4 Cup Milk
- 1/2 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Red Chili Powder
- Salt to taste
- Cooking Oil
- Put a pan on heat. Put 2-3 tbsp Cooking Oil in a pan.
- Add Cumin Seeds. Add Turmeric powder, red chili powder and coriander powder and mix well.
- After 30 seconds, add Milk. Mix well. Cook for 2 mins
- Add Tomato slices, whole green chilies and cauliflower florets. Mix well. Cover and Cook.
- Cook for 10-12 mins on low heat.
- Add whisked curd and mix well. Cover and cook on low heat. Remove lid after 5 mins of cooking.
- Add salt to taste and boiled potatoes. Mix well. Cover and Cook on low heat.
- Uncover after 3-4 mins. Add chopped coriander leaves, ginger juliennes. Add Garam masala powder and lemon juice. Mix well.
- Cover and Cook on low heat. Remove lid after 2 mins.
Important notes: –
- I have cut gobi florets into uniform-sized pieces to ensure that gobi gets cooked evenly.
- I have added a few basic spices- turmeric powder, red chili, coriander powder, and garam masala. Let the flavor of Gobi through the dish
- I have added whished curd and milk to impart sourness and creaminess to the dish.
- I have not added any extra water to this preparation. Curd and Milk are providing the desired consistency.
- Coriander leaves provide freshness to the dish.
- Add garam masala at the final stages as that gives an aromatic end to the dish. You don’t want to lose aroma by adding it early on.
I think Aloo Gobi is a dish that can not only be served on a daily dinner menu but also can be prepared for your guests when they arrive for lunches.
Click to watch recipe video