Potato Cabbage (Aalu Gobhi) | How to make Potato Cabbage

Fixings

Aalu Gobi

  (american measuring mug utilized, 1 mug = 250 ml)

•    main fixings:

•    1.5 glass cleaved cauliflower/gobi

•    1.5 container hacked or diced potatoes

•    2 to 3 tbsp oil

•    ½ tsp turmeric powder/haldi

•    ½ tsp red stew powder/lal mirch powder

•    1 tsp coriander powder/dhania powder (discretionary)

•    ½ tsp garam masala powder

•    2.5 to 3 containers water

•    ½ to 1 tsp kasuri methi/dry fenugreek leaves, smashed

•    few coriander leaves/dhania patta for embellishing

drudgery to glue

•    1 expansive onion

•    1 expansive tomato

•    ½ inch ginger

•    2-3 garlic

Guidelines

1.    firstly evacuate the gobi/cauliflower florets. wash them in running water.

2.    then heat up 2.5 to 3 glasses of water in a container with salt. shut the burner.

3.    add the gobi/cauliflower florets in the salted warm water and keep secured for 15-20 minutes.

4.    peel and dice the potatoes.

5.    make a smooth glue in a blender with the onion, tomato, ginger and garlic. no compelling reason to include water while making the glue.

6.    heat oil in a dish or kadai. include the ground glue and mix.

7.    be watchful as it splutters when you add it to the oil.

8.    add all the flavor powders one by one.

9.    fry till the oil leaves the sides of the masala glue.

10.    continue broiling work the entire masala, meets up and progressions color with oil leaving the sides.

11.    add the hacked cauliflower and potatoes. blend.

12.    then include water, salt and mix.

13.    cover and cook work the potatoes and cauliflower are cooked and delicate.

14.    check a few times. in the event that the water goes away an excessive amount of whilst cooking, then include some more water.

15.    lastly include pounded kasuri methi and stew for 1-2 minutes.

16.    stir in cleaved coriander leaves or trimming.

17.    serve aloo gobi hot with rotis,