Food Recepies

Healthy Aloo Gobi Ki Sabzi

Dhaba Style Healthy Aloo Gobi Ki Sabzi Masala

Dhaba style Healthy aloo gobi Ki Sabzi masala is a dry, spicy preparation of cauliflower and potato, which goes very well with any Indian bread or rice and dal combo. This delicious gobi masala made in a jiffy is a sure shot hit at any place.


  • 1 potato big size
  • cauliflower or 1 ½ cup cauliflower florets
  • 3 tablespoon oil
  • 1 tablespoon ghee/clarified butter
  • Salt
  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • 1 Kashmiri dry red chili non-spicy
  • 1 thinly sliced onion medium size
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • 1 roughly chopped tomato medium size
  • 1 teaspoon finely chopped green chilies
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon kasuri methi
  • ½ teaspoon garam masala powder
  • 1 teaspoon ginger juliennes
  • 1 tablespoon finely chopped coriander leaves


  • Cut the cauliflower into florets. Wash them thoroughly and soak them in hot water for 5 minutes to remove any worms. Once done rinse well. Drain excess water and set aside.
  • Peel the potatoes and cut them into big cubes. Wash and drain any excess water and set aside.
  • Heat 2 tablespoons of oil in a pan. Add cauliflower florets and diced potatoes.
  • Saute for 3-4 mins over a high flame.
  • Add salt and mix well. Cover the pan with a lid and cook over medium heat until potatoes and cauliflower are lightly golden and 90% cooked while stirring occasionally.
  • Once done transfer to a bowl or plate and set aside.
  • Heat remaining oil and ghee in the same pan. Add cumin seeds, bay leaf, and Kashmiri dry red chili. Let the seeds crackle.
  • Add onion slices. Saute until onion turns slightly golden.
  • Add turmeric powder and red chili powder. Stir to mix.
  • Add ginger-garlic paste. Saute for 2-3 minutes. If needed, sprinkle a few drops of water.
  • Add chopped tomato, salt as required and mix well. Cook until tomatoes turn mushy.
  • Add cumin powder, coriander powder, garam masala powder, Kasuri methi, chopped green chili, and ginger juliennes.
  • Saute for a few minutes or till the oil starts to separate from the sides of the masala.
  • Add sauteed aloo and gobi, and toss well.
  • Add 3-4 tablespoons of water and gently toss again. Cover and cook for 5-7 minutes more.
  • Add chopped coriander leaves. Stir to mix.
  • Remove from flame and serve hot with roti or paratha.

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Calories: 497kcalCarbohydrates: 38.6gProtein: 6.4gFat: 37gSaturated Fat: 4.8gPotassium: 1167mgFiber: 7.6gSugar: 7.2gCalcium: 68mgIron: 3mg


  1. Make sure to deep fry the potatoes and cauliflower properly
  2. Fry the onions until they are golden properly.
  3. Adjust the amount of spices as per your taste.
  4. To make the best dhaba style aloo gobi saute the tomatoes until they are properly soft and oil is separated from the masala.
  5. Dried fenugreek methi adds amazing flavors, don’t skip it.

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