Winter vegetables often find their way onto our plates multiple times a week, and aloo-gobi (potato and cauliflower) is one of the most common choices. Usually enjoyed with roti or rice, this dry yet juicy dish is a household favorite. But if you think you’ve tried every version of aloo-gobi, think again.

Chef Bhupendra Singh Rawat has shared a unique and traditional method of making this classic dish—one that completely transforms its taste and texture. The secret lies in drying the cauliflower, which prevents it from releasing water and allows the spices to coat each piece beautifully. The result? A rich, dhaba-style flavor that will make even non-fans fall in love with aloo-gobi.

Let’s dive into this special recipe.

Ingredients

• Cauliflower – 5 small heads (florets separated)

• Potatoes – 2 medium

• Onions – 2, finely chopped

• Tomatoes – 2, finely chopped

• Green chilies – 4–5, chopped

• Ginger – 1 inch, finely chopped or crushed

• Garlic – 10–12 cloves, chopped

• Oil – 3 tablespoons

• Cumin seeds – 1 teaspoon

• Turmeric powder – 1 teaspoon

• Red chili powder – 2 teaspoons

• Coriander powder – 1 teaspoon

• Garam masala – 1–2 teaspoons

• Fresh coriander leaves – 1–2 cups, chopped

• Salt – to taste

How to Prepare the Cauliflower (The Secret Step)

This step is what makes the dish truly special.

1. Cut the cauliflower into florets.

2. Soak them in water mixed with salt and turmeric for 10–15 minutes.

3. Drain the water and spread the florets out to dry completely. Traditionally, cauliflower is sun-dried for 5–7 days until all moisture is gone.

4. Once dried, the cauliflower can be stored and used later for cooking.

(Tip: If you’re short on time, you can lightly dry the cauliflower using an air fryer.)

How to Make the Aloo-Gobi

1. Lightly soak the dried cauliflower in water to remove dust and soften it slightly. Squeeze out excess water.

2. Peel the potatoes and cut them lengthwise. Heat oil in a pan and fry the potatoes until golden brown. Remove and set aside.

3. In the same oil, fry the cauliflower until lightly golden. Remove and keep aside.

4. Add a little more oil if needed. Add cumin seeds and let them crackle.

5. Add chopped garlic and sauté until lightly golden.

6. Add onions and cook until they turn slightly caramelized.

7. Mix in green chilies and ginger, sautéing briefly.

8. Add tomatoes and salt, cover, and cook for 5–6 minutes until the tomatoes soften completely.

9. Mash the tomatoes well, then add turmeric, red chili powder, and coriander powder. Mix and add a little water.

10. Once the spices release oil, add the fried potatoes and cauliflower. Mix well.

11. Cover and cook for 10 minutes until the vegetables are tender and the moisture evaporates.

12. Finish with chopped coriander leaves and garam masala.

Why This Recipe Is Special

Cooking aloo-gobi this way gives it an authentic dhaba-style flavor, with perfectly coated spices and no sogginess. The dried cauliflower enhances the taste and can even be stored to enjoy after winter.