Aloo Gobi-Classic Punjabi Dhaba Style/Cauliflower-Potato masala

Aloo gobi is a classic Punjabi dish that is tasty and yummy and is made in a rustic/ should i say the authentic way in the Punjabi dhabas.. M and I have a liking for all spicy dishes, so often i use to make these even before i landed on this land of mirchis.
But when i tasted the authentic Punjabi aloo gobi from a dhaba i was like “what the hell was I making all these days in the name of aloo gobi?” 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. Then by tasting (yeah...!) it a few more times from various other dhabas, i got an idea of the ingredients used and one day i tried my hands on it. I should say it was not bad for the first try. From then i started trying it now and then with few variations to get the authentic taste and finally zeroed in on this fool-proof recipe. In this recipe the ingredients are simple but the quantity is what makes the difference. Now off to the recipe.

Ingredients:

Aloo/Potatoes-2 cups chopped

Gobi/Cauliflower florets-2 cups

Onions-3 large, finely chopped

Tomatoes-3 large, finely chopped

Ginger-1 tbsp, crushed

Garlic-1 tbsp, crushed

Red chilli powder-1&1/2 tsp

Coriander powder-1 tsp

Turmeric powder-1/2 tsp

Salt-as needed

Garam masala/kitchen king masala-1 tsp

Kasuri Methi-1 tbsp

Cumin seeds-2 tsp

Vegetable oil-2 tbsp

Coriander leaves-To garnish

How it Happened:

1. Boil water in a sauce pan, add salt and cauliflower florets. Let it boil for 5-7 minutes. Then drain the water completely and put them in ice cold water to immediately stop further cooking.

2. Similarly boil the potato pieces until they are soft but are not mushy. The potatoes should be cooked to the point that the fork pierces them easily. Drain the water and set them aside.

3. Heat oil in a kadai, add the cumin seeds when they splutter add crushed ginger and garlic and sauté until the raw smell goes off/ until they turn golden brown.

4. Add chopped onions and when they turn translucent, add tomatoes and sauté well. Cook covered in simmer until the tomatoes are mashed and oozes out the oil.

5. Add red chilli powder, turmeric powder, coriander powder and salt. Mix well and cook in simmer until the raw smell goes off.

6. Add the cauliflower florets and potato pieces and mix slowly so that the masala coats well on all the pieces. Allow it to cook for 5 minutes so that the veggies get roasted in the masala.

7. Finally add the garam masala and crush the kasuri methi in between your palms and add them too.

8. Mix well and switch off the flame.

9. Garnish with lots of chopped coriander leaves and serve with rotis /phulkas.

Notes:

* Take care not to overcook the cauliflower and potatoes, else they will fall apart and will get mashed while cooking the gravy.

*Use freshly crushed garlic and ginger. It sure makes a great difference.

* Add more coriander leaves for a fragrant and vibrant masala.

* I made it as a dry masala. If you want it to be a gravy add ½ cup of water after  adding the veggies and mix well and allow it to boil for a couple of minutes.

* The masala is supposed to be hot/ spicy so have added an extra tinge of chilli powder but adjust it according to your taste.