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 Aloo translates to potato and Gobi to cauliflower.
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It is popular in Indian and Pakistani cuisines. Aloo Gobi - By Vahchef @ Vahrehvah.com. पार्टी स्टायल आलू गोभी लेकिन कम तेल में बनी. We can prepare Aloo Gobi using 14 ingredients as well as 4 actions. Below is exactly how you attain.
Active ingredients of Aloo Gobi
- Guidelines. of phool gobi half kg.
- Instructions. 1 of piyas.
- Detaile. 2 of aloo.
- Detaile. 2 of hari mirch.
- Guidelines. 1 spoon of sokha dhania.
- Detaile. of zeera half spoon.
- Directions. 1 spoon of Namak.
- Step by step. 1 spoon of red chilli powder.
- Detaile. 2 spoon of National salan masla.
- Guidelines. 1 of shimal mirch.
- Detaile. 3 of tomatos.
- Instructions. of hara dhaniya hisab zarort.
- Guidelines. 1 of lassan.
- Step by step. 1 of Adrak.
Aloo Gobi is a delicious Indian dish made with cauliflower and potatoes. There are many variations of making this popular dish. You can make it dry (sabzi), semi-dry or a curry version. Aloo Gobi is a classic vegetarian Indian dish translating to potatoes (aloo) cauliflower (gobi).
Instructions To Make Aloo Gobi
- Phely piyass ko paka kar jab brown hone lagy ty us main adarak aur lasan ka paste bana kar add karain.
- Phr phool gobi aur Aloo add karain tamtoo shimala mirch add karain phr 5 min dam kardain.
- 5 min ke baad pani nikal aaye sabzi se thora aur add kar dain phr 10 to 15 min chordain jab paka jai tu bhonain.
- Aur serve karain..😊.
It's a one pot, super simple, comforting dish that's ready quickly. Serve it as a side or over rice. Reviews for: Photos of Aloo Gobi. 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.
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