Aloo Gobi vegetable is often eaten in Indian homes. Be it roti or rice, the combination of cabbage tastes very good. Many people are so crazy that they even go out and order aloo gobi. Therefore, Aloo Gobi vegetable is definitely included in the menu of every big restaurant.
Even this vegetable can be seen in every wedding or party. Although, the taste of vegetables is different everywhere, but the taste of vegetables made by mother is very wonderful and I don’t know why this taste is not available in the vegetables made by us.
People living abroad miss their home and their country a lot, but if the food is given Indian taste then it provides some relief. Therefore, through our series ‘Dil se Indian’, we provide such tips and recipes to our brothers and sisters living abroad, which help in giving a desi taste to their food.
In this sequence, let us tell you the recipe of Aloo Gobi today and also know such tips from your or our mother which you can try. If you want your vegetable to be exactly like home, then definitely try the recipe given by us.
Aloo Gobi is the most prepared vegetable, which is prepared in many ways. Aloo gobi sabzi can be made in both gravy and dry ways. But dry vegetables are more preferred, in which spinach, peas or even paneer is also used.
Potato-cabbage vegetable is preferred to be eaten with paratha or roti. People add different types of tempering to it like cumin tempering, celery tempering etc.
Cauliflower – 1 medium size
Potato – 3 cut into small pieces
Tomato – 2 (chopped)
Asafoetida – 1 pinch
Celery- 1 tsp
Turmeric powder – 1/4 teaspoon
Coriander powder – 1.5 tsp
Garam masala – half teaspoon
Red chilli powder – half teaspoon
Ginger – 2 inches finely chopped
Cumin – 1 tsp
Kasuri Methi – 2 teaspoons
Salt – as per taste
To make Aloo Gobi sabzi, clean the potatoes and cabbage carefully and then wash them thoroughly. After washing, cut the potatoes and cabbage into small pieces and keep them aside.