Aloo gobhi ki dry sabzi is easy to make and full of taste. It is one of the most beloved vegetarian side dishes eaten in every part of India. Although there are many recipes for making potato-cabbage dry curry, I am going to make one of them. Aloo Gobi dry curry, in which potato and cauliflower are the two main points.
The recipe for aloo gobi is easy to make. To make dry vegetables, do not cut the aloo gobi into small pieces; it can spoil the taste. In this recipe, potatoes and cauliflower are cut into big pieces and fried in oil. Onion, tomato, and spices make food taste better after frying in oil.
How to make Aloo-gobhi dry veg ?
1 . Cut the cauliflower and potatoes into big
Note: To make cauliflower and potato dry curry, do not cut them into small pieces.
2 . Keep the chopped potatoes and pices cauliflower in hot water for about 8 to 10 minutes so that the insects and dirt hidden inside their florets will be cleaned.
3 . After 10 minutes, take it out of the water and keep it in a sieve to drain the water so that all the water comes out of it.
4 . After the water drains well, add one teaspoon of salt to it and mix.
5 . Heat four tablespoons of oil in a pan on medium heat.
6 . Fry potatoes and Gobhi as soon as the oil is hot.
7 . Fry the potatoes and cauliflower for 5 minutes, until they become light golden, and then take them out and keep them aside.
8 . Fry curry leaves, cumin seeds, and dry red chillies in the remaining oil in the pan till the smell comes out.
9 . Add the chopped onion, ginger, and garlic and fry for 2 minutes.
10 . Add the chopped tomatoes and one teaspoon salt, and mix.
Add coriander powder, turmeric powder, and chilli powder after the tomatoes are lightly melted.
11 . To cook the masala, add four spoons of water and cook for two to three minutes.
12 . As soon as the spices start leaving the sides, add fried potatoes and cauliflower.
13 . Add garam masala and kasoori fenugreek, mix well, and cover it.
14 . Let it cook on low heat for 7 to 8 minutes.
15 . Aloo-gobhi dry vegetable is ready.
16 . You can serve hot after garnishing with coriander leaves.