Dhaba-style cooking at home

A reminder of happy journeys and delicious food at wayside eateries

March 23, 2015 04:52 pm | Updated 04:52 pm IST

Aloo Gobi

Aloo Gobi

Whether it’s about providing food to those on the road, reflecting the authentic flavours of different regions or hospitable service, roadside eateries or dhabas along highways in India certainly know the way to win the hearts of starving travellers. Aloo paratha served with generous dollops of white butter, creamy lassi, butter chana, keema kaleji, chicken curry with hot tandoori roti, kebab or paneer pakoda, dhaba food is not just satisfying, the flavours are unforgettable. Here are a few recipes you could try out at home and surprise family and friends.

Dal

Ingredients:

Half cup split urad dal

Quarter cup chana dal

2 tsp ginger, crushed

2 tsp garlic, crushed

Half tbsp butter

1 tbsp ghee

1 onion, finely chopped

1 tomato, finely chopped

2-3 green chillies, split

1 tsp chopped coriander leaves

Quarter tsp turmeric powder

Half tsp chilli powder

Half tsp cumin seed powder

Salt to taste

Method:

Soak lentils in water for an hour. Drain. Heat a little water in a heavy-bottomed pan. Add lentils, half a teaspoon of ginger, one teaspoon of garlic, salt, turmeric and butter. Cover and cook on a low flame till lentils are soft and done. Heat ghee in a frying pan. Add cumin seeds and let it splutter. Add onions and fry till they turn brown. Add remaining ginger, garlic and fry for 1-2 minutes. Stir in green chillies, tomato, chilli powder and chopped coriander. Cook for 3-4 minutes. Pour over lentils. Season.

Aloo gobi

Ingredients:

3 medium-sized potatoes, peeled and cut into cubes

1 small cauliflower (florets)

2 onions, thinly sliced and separated

5-7 garlic cloves, minced

3 tomatoes, finely chopped

3-4 green chillies, slit

1 tsp grated ginger

1 tsp cumin seeds

A pinch of asafoetida

2 tsp dried fenugreek leaves

Half tsp turmeric powder

2 tsp sabji masala powder

1 tsp coriander powder

1 tsp red chilli powder

1.5 tsp garam masala powder

1 tsp deggi mirch

Salt to taste

A handful of chopped coriander leaves

Oil for cooking

1 tbsp of clarified butter

Method:

Heat oil in a pan. Add potatoes and fry till they turn golden; drain on a paper towel and keep aside. In the same oil, fry cauliflower florets till they turn golden, drain and keep aside. Remove excess oil from pan and leave just enough oil for cooking vegetables. Add asafoetida, cumin seeds and dry fenugreek leaves. Turn off the gas stove for a minute. Then, ignite the gas again, and keeping the heat low, add minced ginger, garlic and sauté for a minute. Add onions and sauté for about 4-5 minutes until they change colour. To this, add tomatoes, all spices, salt, slit green chillies and sauté till oil comes out from edges, on medium to high heat, stirring continuously. When tomatoes are done, add fried potatoes and cauliflower florets. Mix well and cook for about 5-6 minutes. Remove from heat. Add chopped coriander and clarified butter.

Kheema Mutter

Ingredients:

50 gm minced mutton

3 cups fresh green peas

Half cup ghee

3 onions, chopped

1 garlic pod, crushed

Half-inch piece ginger, crushed

1 tsp dried fenugreek leaves, soaked in little lukewarm water

2-3 tsp deggi mirch

A pinch of sugar

3 green chillies, chopped

1 tsp turmeric powder

Half tsp dry mango powder

1 tsp garam masala powder

1 tsp mutton masala

4 cloves

2 bay leaves

2 big cardamoms

1 litre hot water

Salt to taste

Method:

In a large bowl, mix minced meat with half a teaspoon of turmeric powder and some salt and set aside. In a heavy-bottomed pan, heat ghee, add bay leaves, cloves, cardamom and cinnamon. Add chopped onions to the ghee and sauté for a few minutes. Add crushed ginger and garlic. Add chopped green chillies and sauté for a few minutes. In a small bowl, add all spices, half of the turmeric powder, a little water and make a paste. Put this paste in a pan and sauté for about 2 minutes. Add minced meat. Add dried fenugreek leaves; mix well and cook for about 5 minutes. Add 500 ml of hot water and bring it to boil. Now reduce the heat to low, cover with a lid and simmer for about 35-40 minutes. Now uncover and add peas, sugar, mix well and cook for 5 minutes. Add the rest of the water and cook on high without the lid. Check the seasoning and add salt. Garnish with chopped coriander leaves.

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