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aloo gobi punjabi dhaba style

Shreya barve
15 minutes
Prep Time
20 minutes
Cook Time
5 People
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ABOUT aloo gobi punjabi dhaba style RECIPE

This Aloo Gobi Recipe (or Potato Cauliflower Curry) is a very common recipe in northern part of India. There are several ways of making this aloo gobi curry. Today I am posting this Indian dhaba (roadside restaurant) style aloo gobi recipe. Traditionally the aloo gobi from the dhabas are quite dry which are yum whereas the one you get in the restaurants are in the form of gravy which didn’t really taste that good. Food served in dhaba is usually more spicy and oily than home food and restaurants. Aloo Gobhi Subzi is an everyday recipe made in our households, served in tiffin and even served in various restaurants as well. Potato and Cauliflower are mostly served in combination with each other. In Panjabi Dhabas the Aloo Gobhi Saag is prepared with a lot of spices to make it what they call as “Masaledar”.The magic of the Garam Masala and the Dry Mango Powder is evident in Aloo Gobhi, as these spice powders really perk up the flavor of the subzi. Potato Cauliflower Subzi has always been a very popular dish among North Indians.A lot of other dishes like Aloo Capsicum, Aloo Baingan, Aloo Methi etc. are also relished by people. Aloo Gobhi Subzi tastes best when served with tandoori roti or butter naan.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Punjabi
  • Steaming
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 5

  1. 1 medium head cauliflower/gobi
  2. 1 medium sized onion chopped
  3. 3-4 garlic + ½ inch ginger - crushed
  4. 1 - 2 green chilies crushed
  5. ½ tsp fennel seed ( sonf)
  6. ½ cumin seed (jeera)
  7. 1 medium sized tomato chopped
  8. Pinch of asafetida (hing)
  9. ¼ tsp turmeric powder
  10. ½ tsp red chili powder
  11. 1 - 2 coriander cumin powder
  12. 1 - 2 dry red chilies
  13. ½ tsp punjabi garam masala powder
  14. ½ tsp crushed kasuri methi/dry fenugreek leaves
  15. 1.5 cups water - add a ½ cup more if required
  16. 4-5 tbsp oil for the fry
  17. salt as required


  1. Chop a cauliflower into medium florets. Rinse well and keep aside.
  2. Heat 3 cups water with salt and a pinch of turmeric till its starts boiling.
  3. 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.
  4. In the meantime, chop the onion and crush the ginger-garlic green chilli and fennel in a hamam dasta (mortar pestle).
  5. Chop tomatoes and keep aside.
  6. Heat oil in a kadai or wok and season with cumin seeds. When they crackle, add a pinch of asafoetida.
  7. Add the chopped onions and cook for 5 to 7 minutes or saute until tender.
  8. Add the ginger-garlic, green chilli and fennel crushed and saute for a few seconds till the raw aroma of ginger-garlic goes away.
  9. Now add dry red chilli and all the spice powders (turmeric, red chili, coriander and cumin, Punjabi garam masala) and mix well for 1-2 minutes.
  10. Next add in the chopped tomatoes and saute them until they soften and the oil starts to leave the sides of the masala.
  11. Add the half boiled cauliflower florets plus salt and garam masala. Mix it well.
  12. Add half a cup of water and cook till water is reduces.
  13. Cook the cauliflower masala on a high flame for approx 10-15 minutes or till they are cooked completely.
  14. Add the crushed kasuri methi, stir and turn off the fire.
  15. Served with roti, plain paratha, naan or tandoori roti.

Reviews (14)  

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Ravi Sahu
Ravi Sahu   Sep-13-2018

Thanks for posting such a nice blog. I really found it so useful for me. I have read it and really it was nice too. I really appreciate your posting. Keep sharing such a nice food blog. I am always a great food lover. https://bit.ly/2CoVPu2

Gunjan Srivastava
Gunjan Srivastava   Oct-18-2017

Thanks for the recipe. When and how to put potato?

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