Murthal in Haryana is one of our favourite places to hangout in Delhi-NCR. We love the roadside dhabas at Murthal and the different food they offer, bold in taste and rich with so many flavours, specially the Tandoori Parathas. If you’ve not tried ‘Tandoori Parathas’ there, you must visit once. I got this Masala Gobi recipe in one of our visit when we ordered for the same in a dhaba there. We loved the dish so much, that I literally called the chef and request him to tell me the exact way of cooking this spicy cauliflower sabzi which was robust with so many flavours, and we totally loved it with tandoori rotis. The chef was very happy and he shared the recipe with us, after that I cooked it several times at home, and now it’s a family favourite.
Winter cauliflowers are the best to cook this, try now and thank me later. 🙂
Masala Gobi- Dhaba style (Spicy Cauliflower Curry)
- Cauliflower 1- 400g (cut into medium florets)
- Potato- 2 medium sized (Peel and cut into cubes)
- Green chillies- 2-3 (slitted)
- Peas- ¼ cup
- Coriander powder- 1 tbsp
- Red chilli powder- 1 tsp
- Kasuri methi/Dried fenugreek leaves – 1 tbsp (powdered)
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
- Tomato- 1 large (chopped)
- Turmeric powder- ½ tsp
- Salt to taste
- Fresh coriander leaves- 1 tsp (chopped)
- Garam masala powder- ¼ tsp
- Vegetable oil/Mustard oil
- Whole dry red chili- 2 (broken into pieces)
- Cumin seeds- ½ tsp
- Hing/Asafoetida- One big pinch
In a deep frying pan/kadai add water, pour cauliflower florets and give this a quick boil on high flame. Don’t cook them thoroughly, just give one boil. Remove from heat. Drain and keep aside.
Heat ¼ cup oil in a deep frying pan/kadai. Fry the cauliflower florets and potatoes on medium flame until golden in color. Remove and keep aside.
Add 3 tbsp more oil in the kadai. Temper with cumin seeds, dry red chillies and hing. Add chopped tomatoes into this. Mix well and cook on low flame for a minute or until soft. Now add ginger-garlic paste, coriander powder, turmeric powder, red chilli powder and salt. Mix and stir on medium flame for a minute or until masala starts leaving oil. Add cauliflower florets, green chillies, peas and potatoes into this. Mix, cover and cook for 5-6 minutes on low flame. Add ½ cup of water into this. Mix well and cook on medium flame until veggies are cooked thoroughly. Next to add kasuri methi powder, garam masala powder and chopped coriander leaves. Mix well and remove from heat.
Serve hot with roti, naan, tandoori roti or paratha.
The consistency of this dish should be dry not watery so add water carefully.