Alu Gobi dry-restaurant style (Cauliflower and potato dry curry)

The secret behind restaurant food is a few basic pre-made sauces. My brother who is a trained chef told me this many moons ago but I never tried until a couple of years ago.

We love to eat out and experiment, for which most times we do not opt for Indian restaurant. Rather we look for new joints serving world cuisine. but this rule does not stand when there is a good Dhaba in vicinity and no matter how much we convince ourselves everytime we are in a Dhaba we end up ordering a few favourites and this dry alu gobi dish always always tops the list.

I tried making it many times at home but something always went missing. I mean apart from the copious amount of oil that goes into all their dishes I tried almost everything but wasn't convinced. Then my brother showed me how. 

First you need very very high flame to get that charry smokiness and Two, a simple pre-made tomato sauce.

So here is my no fail Dhaba style alu gobi dry recipe. We love to mop it with some homemade wholewheat tandoori rotis. which I will sahre very very soon.

Alu gobi dry

Ingredients:

Cauliflower: 1 medium

Potatoes: 2 medium

Onion: 1 large (Chopped 1/3 cup)

Ginger paste: 1 tsp

Garlic paste: 1 tsp

Coriander powder: 1 tsp

Cumin seeds: 1/2 tsp

Methi/fenugreek seeds: 1/4 tsp

Green chillies: 2

Red chili powder: 1 tsp

Turmeric

Fresh coriander leaves

salt

White oil: 4 tbsp

Tomato: 2 medium

Whole garam masala: 2 cloves, 1/2 " cinnamon and 1 green cardamom

Method: 

I generally make a little elaborate tomato sauce with ginger garlic and tomato and keep it in the freezer for quick cooking but here I am sharing the instant recipe.

Make a few slit marks on the top of the tomatoes and boil it for 5-6 minutes in boiling water. Take out. Remove the skin and grind smooth.

Separate the cauliflower florets and wash them under running water. Cut in small pieces and Place them in a big bowl of salted water. Keep aside for 15 minutes. Drain well.

Peel and cut the potatoes in cubes.

An weekend Thali in winter. Homemade Tandoori roti, Alu gobi dry, Chicken butter masala, corn and peas pulao, green chutney, salad and Firni

Heat 3 tbsp oil and fry the Cauliflower and potatoes with salt and turmeric till half cooked. Take out. keep aside.

In the same pan add the rest of the oil and add the methi seeds. Let it change colour. Now temper with cumin seeds, bruised whole garam masala and chopped green chillies. Once they release the aroma add the chopped onion. on High saute it for a minute and then add ginger garlic paste and little salt. Cook this on medium high so that it sizzle. Stir continuously. Add chili powder and then add the tomato paste. on high cook it till oil starts to separate at the sides. Add the coriander powder , turmeric powder, salt and more chili powder if you wish. Stir and cook and the add the fried alu and gobi. 

Check the seasoning and adjust. Mix and cover the pan. On low let it cook for 4-5 minutes. If needed add little water at a time. This will help even cooking of the veggies. Cook till the potatoes are cooked.

Finally sprinkle chopped coriander and serve hot.