Aloo Gobi - Salio muy bien y facil

Shabaash! With all that on hand, you’re fully armed for a dabha-style Aloo Gobi with gravy – hearty, spiced, and absolutely comforting. Here’s the full recipe for 3–4 servings:

🌶️

Dhabha-Style Aloo Gobi (Gravy Version)

🧄 Ingredients:

Potatoes – 2 medium, peeled & cubed
Cauliflower – 1 small head, cut into florets
Onions – 1 large, finely chopped
Garlic – 4–5 cloves, minced
Canned tomatoes – 1/2 to 3/4 cup (crushed or blended)
Vegetable oil – 3 tbsp
Butter – 1 tbsp (optional, for richness at the end)
Cumin seeds – 1 tsp
Mustard seeds – 1/2 tsp
Dried ginger powder – 1/2 tsp
Chili flakes – to taste (start with 1/2 tsp)
Turmeric powder – 1/2 tsp
Coriander powder – 1.5 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Kasuri methi (dried fenugreek leaves) – optional but fantastic – 1 tsp crushed
Salt – to taste
Water – ~1 cup
Sour cream – 2 tbsp (stirred in at the end)

🍲 Method:

Prep the Veggies:
Parboil potatoes & cauliflower in salted water until just tender (not mushy). Drain and set aside.
Tadka (Tempering):
In a deep pan or kadhai, heat vegetable oil. Add cumin seeds and mustard seeds – let them crackle.
Sauté Base:
Add chopped onions, sauté until golden brown. Add garlic, cook until fragrant (1 min).
Add Spices:
Lower heat. Add:
- Turmeric, coriander, cumin powders
- Chili flakes
- Dried ginger powder
Stir quickly, then pour in crushed canned tomatoes. Cook till oil starts separating (about 5–7 minutes). This step builds that deep, dhaba-style masala.
Add Veggies & Simmer:
Toss in the boiled potatoes and cauliflower. Add 1 cup water, salt, and simmer covered on low heat for 10 minutes, until everything is nicely coated and soft.
Finish:
Sprinkle garam masala and kasuri methi (if using). Mix well. Turn off heat and stir in sour cream + a small spoon of butter if you like that rich dhaba finish.

🍽️ Serve With:

Steaming basmati rice or fresh roti/paratha
Sliced onions & a squeeze of lemon on the side

Want a smokier version next time? I can show you how to add dhungar (smoke finish) with a charcoal trick. Let me know if you want that too!

Huángjīn Pàocài - Beryl Shereshewsky