Gobi Dhaba Style (Stir Fry Cauliflower Indian Roadside Style)
A simple, quick and delicious recipe made from Cauliflower in the traditional dhaba style.
Servings 3 people
Calories 376kcal
Ingredients
- 6 tbsp oil
- 1 big potato chopped in big cubes
- 200 g cauliflower florets. (Remove the florets from and cauliflower. Wash and drain them properly in clean water.)
- 1 medium green capsicum remove seeds and cut it into big 1 inch squares
- 1 tomato cut into big cubes
- 2 tbsp coriander chopped finely
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tsp red chilli powder I have used kashmiri red chilli powder. It gives nice red colour.
- 1 tbsp ginger garlic paste
- 1/4 tsp asafoetida
- salt as per taste
Instructions
- Heat oil in kadhai or big pan.
- Add the asafoetida, turmeric and potatoes to it. Stir them and cook them covered for 5-10 minutes or a little tender.
- Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
- Add the capsicum , cook covered for five minutes till tender. Do not overcook them. They should have the crunchiness in them.
- Add all the dry masalas ( red chili powder, coriander - cumin powder, garam masala ) and ginger garlic paste to it. Mix them well and cook for two minutes stirring in between.
- Now add the chopped tomatoes , mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.The oil will be seen seperating here. Add some chopped coriander.
- Gobi Dhaba Style is ready. Garnish with chopped coriander and serve it with roti, paratha, naan or rice.
Notes
Notes:
The cauliflower florets need to be cleaned and washed properly. You can also just give them one boil in salted water if in hurry.
The adjustment of the spices and oil can be made as per your choice.
The vegetables are cooked step wise as cooking them altogether will make them soggy and mushy as each vegetable varies in cooking time. Potatoes take longer time to cook then cauliflower.
Thus add the cauliflower to the potato once they are tender. Capsicum and tomatoes need not be overcooked. They should be crunchy.
Nutrition
Calories: 376kcal | Carbohydrates: 28g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Sodium: 74mg | Potassium: 867mg | Fiber: 12g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 111.4mg | Calcium: 130mg | Iron: 5.2mg