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aloo gobi

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Aloo Gobi recipe Restaurant Style

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. Here’s step-by-step recipe easy, quick to make Restaurant style aloo gobi for you all. This is a regular and homely recipe of potatoes and cauliflower we often make. But this restaurant style aloo gobi sabzi is shallow fried and then simmered in tomato-ginger paste mixed with some desi spices to make it even for scrumptious and devouring.

This really tempting and super delicious recipe of potatoes and cauliflower sautéed with minimal spices can be prepared for any special occasion and believe me everyone will be in love with this savory dish. It can be served in any party. Make it for your guests or whenever tempting to eat something different, make this lip smacking recipe with easy to follow recipe with step-by-step instructions.

Directions

Getting ready:

Remove the stalk of cauliflower and cut it into small chunks. Discard the hard part of stem and use the soft part of it. Rinse the pieces thoroughly with water. Place them on the sieve to drain excess water from it.

aloo gobi

Then peel the potatoes and cut down making 6 long pieces of each. Likewise cut the rest of the potatoes as well. Thinly slice down half quantity of ginger as well and keep it aside.aloo gobhi

Grind tomato, left quantity of ginger and green chilly in a mixture grinder to make a fine paste. Transfer it to a bowl and keep aside.

aloo gobi

Making:

Heat enough oil in a wok o deep fry the potatoes. Place as many as potatoes possible into the oil. Oil should be very hot. When potatoes turn little brown in color drain them out in a plate with absorbent paper.

aloo gobhi

Now use the same oil for frying cauliflower as well. Deep fry the cauliflower chunks until they turn golden brown as well. Keep the flame high. Drain them out with the fried potatoes.aloo gobi

Leave 2-3 tbsp oil in the wok and take out the rest. To it add cumin seeds and asafoetida. After the cumin seeds crackle, add chopped ginger, turmeric powder, coriander powder, coarsely ground garam masala and dry fenugreek leaves. Saute the spices for a while.

aloo gobi

Now add tomato-ginger-green chilly paste into the spices followed by red chilly powder. Saute the masala until oil starts floating on the surface.

After sauteing the masala for while, add ½ cup water, salt and garam masala into it. Stir everything to mix together and allow it to simmer.

aloo gobhi

Once it starts simmering add fried potato-cauliflower along with chopped green coriander. Mix all ingredients really well with the spatula.

aloo gobhi

Cover and cook for 3-4 minutes on low flame until the veggies get cooked through and it absorbs all the spices well. After 4-5 minutes, remove the lid and check. Aloo gobi sabzi restaurant style is now ready to serve. Transfer it in a serving bowl.

aloo gobhi

Serving:

Garnish this lip smacking and delicious aloo gobi sabzi restaurant style with some green coriander sprigs and serve piping hot with parantha, naan, chapatti or rice and enjoy eating.

  • For 4-5 members
  • Time – 40 minutes

Aloo Gobi recipe Restaurant Style Aloo Gobi recipe Restaurant Style
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower - 1 (350-400 grams)
  • Potatoes - 350 grams
  • Tomato - 2 (150 gram)
  • Ginger - 1-1.5 inch
  • Green chilly - 2
  • Green coriander - 2-3 tbsp (finely chopped)
  • Oil - for frying and making sabzi
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Whole garam masala - 2 brown cardamom, ½ cinnamon stick, 3 clove, 8-10 black pepper
  • Coriander powder - 1.5 tsp
  • Garam masala - ¼ tsp
  • Red chilly powder - ½ tsp
  • Fenugreek Leaves - 2 tsp
  • Salt - 1 tsp
Instructions
  1. Remove the stalk of cauliflower and cut it into small chunks. Discard the hard part of stem and use the soft part of it. Rinse the pieces thoroughly with water. Place them on the sieve to drain excess water from it.
  2. Then peel the potatoes and cut down making 6 long pieces of each. Likewise cut the rest of the potatoes as well.
  3. Thinly slice down half quantity of ginger as well and keep it aside.
  4. Grind tomato, left quantity of ginger and green chilly in a mixture grinder to make a fine paste. Transfer it to a bowl and keep aside.
  5. Heat enough oil in a wok o deep fry the potatoes. Place as many as potatoes possible into the oil. Oil should be very hot. When potatoes turn little brown in color drain them out in a plate with absorbent paper.
  6. Now use the same oil for frying cauliflower as well. Deep fry the cauliflower chunks until they turn golden brown as well. Keep the flame high. Drain them out with the fried potatoes.
  7. Leave 2-3 tbsp oil in the wok and take out the rest. To it add cumin seeds and asafoetida. After the cumin seeds crackle, add chopped ginger, turmeric powder, coriander powder, coarsely ground garam masala and dry fenugreek leaves. Saute the spices for a while.
  8. Now add tomato-ginger-green chilly paste into the spices followed by red chilly powder. Saute the masala until oil starts floating on the surface.
  9. After sautéing the masala for while, add ½ cup water, salt and garam masala into it. Stir everything to mix together and allow it to simmer.
  10. Once it starts simmering add fried potato-cauliflower along with chopped green coriander. Mix all ingredients really well with the spatula.
  11. Cover and cook for 3-4 minutes on low flame until the veggies get cooked through and it absorbs all the spices well.
  12. After 4-5 minutes, remove the lid and check. Aloo gobi sabzi restaurant style is now ready to serve. Transfer it in a serving bowl.
  13. Garnish this lip smacking and delicious aloo gobi sabzi restaurant style with some green coriander sprigs and serve piping hot with parantha, naan, chapatti or rice and enjoy eating.

 

16 Comments

16 Comments

  1. yamuna

    June 25, 2016 at 10:37 am

    Nisha ji, thanks for sharing these easy and simple recipes with us. Can I boil potato and cauliflower for making aloo gobhi ki sookhi sabzi?

    • Nisha Madhulika

      June 25, 2016 at 5:54 pm

      Yes, you can.

  2. deepesh

    June 24, 2016 at 12:40 pm

    Gobhi is my favorite veggie. Thanks a lot for sharing this restaurant style aloo gobhi ki sabzi. I found that the amount of spices used is less. Can I add more spices to it?

    • Nisha Madhulika

      June 24, 2016 at 5:01 pm

      You can increase the quantity of spices used.

  3. shitij

    June 23, 2016 at 10:53 am

    Nisha ji, I have a query regarding this potato cauliflower stir fried sabzi. Whether I have to fry potato and cauliflower on medium flame or high flame and for how minutes I have to fry them.

    • Nisha Madhulika

      June 23, 2016 at 5:43 pm

      Fry them on high flame till crispy.

  4. sushma

    June 22, 2016 at 3:03 pm

    Hello! I like the way you present the dishes. They look super delicious. I relish eating gobhi and I’m excited to make aloo gobhi at home. Can I add amchur powder in aloo gobhi ki sookhi sabzi to make it more tangy?

    • Nisha Madhulika

      June 22, 2016 at 5:04 pm

      Yes, you can make the variations as desired.

  5. yukta

    June 21, 2016 at 3:58 pm

    Nisha mam, I’m a subscriber of your channel and a big fan of your cooking style. Can I add onion and garlic to this chatpati aloo gobhi ki sabzi?

    • Nisha Madhulika

      June 21, 2016 at 5:30 pm

      Yes you can add onion and garlic to this sabzi.

  6. antra

    June 17, 2016 at 4:33 pm

    Hello, nisha ji! I’m a housewife and follow all your recipes for making different dishes for my family. Yesterday I made phool gobhi aloo sabzi but phool gobhi got mushy while mixing it with potato and masala. Please suggest me something so that next time phool gobhi aloo sabzi turns out just like your sabzi.

    • Nisha Madhulika

      June 20, 2016 at 4:56 pm

      Stir the veggies gently and don’t deep fry the cauliflower for too long.

  7. abhilasha

    June 16, 2016 at 11:03 am

    Hello nisha mam, how are you? Mam, I want to know that is it necessary to deep fry cauliflower and potato in oil or I can use it as it is for making cauliflower-potato curry?

    • Nisha Madhulika

      June 20, 2016 at 4:57 pm

      No, it is not necessary. If you want you can skip that step.

  8. kanak aggarwal

    June 15, 2016 at 10:56 am

    Hello nisha mam, I try making all your recipes at home and everyone in my home relish eating them. Mam please tell me can I skip fenugreek leaves or it is an integrated ingredient?

    • Nisha Madhulika

      June 20, 2016 at 4:57 pm

      It gives an amazing taste to the sabzi but if you want then you can skip it.

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