Easiest Way to Prepare Delicious Aloo gobi

Aloo gobi. Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian Spiced Potatoes with Cauliflower. This Aloo Gobi is packed with flavors, super comforting, vegan and. Aloo gobi - Here is the recipe to make the best aloo gobi that's simply delicious, flavor packed & healthy.

It is popular in Indian and Pakistani cuisines. It is yellowish in colour, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Aloo Gobi Matar Recipe with stepwise photos. You can cook Aloo gobi using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Aloo gobi

1. You need 500 gm of gobi / cauliflower.
2. You need 4-5 of green chillies.
3. You need 1/2 tsp of turmeric powder.
4. It's 2/3 of potatoes.
5. You need To taste of salt.
6. You need 1 tsp of red chilli powder.
7. You need 1 tsp of cumin powder.
8. It's 1 tsp of coriander powder.
9. Prepare 1 of tomato.

Aloo gobi matar recipe With step by step photos - lightly spiced delicious curry made with cauliflower, peas and potatoes. Aloo Gobi is a very classic Indian dish of potatoes and cauliflower. Full of flavor, you'll be making it every night. Aloo Gobi. this link is to an external site that may or may not meet accessibility guidelines.

Aloo gobi instructions

1. First cut gobi and potato in small pieces..and onion and tomato green chillies also cut...
2. Take a kadai add oil and heat it add cumin, then add onion, tomato, green chillies and saute it..add salt turmeric powder...
3. After that add washed gobi and potato and mix well and cover it for 5-10 minutes. After that add spices mix well cook for few mins and serve it...

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris. Aloo Gobhi ki Sabzi Recipe-in punjabi Aloo Gobi Recipe Simple and Easy Aloo Gobhi jaanmahal video. This Punjabi potato and cauliflower curry is now a prized dish across India and Pakistan. But for the best texture, should the potatoes be waxy or floury?