Traditional Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry Recipe

To begin making the Aloo Gobi Sabzi preparation guide, chop cauliflower into florets and wash well in plenty of moisture; strain and keep aside.Wash potatoes, skin and chop into medium-sized cubes; keep aside.In a medium sized deep saucepan or kadai, toasty lubricate or ghee.Once the lubricate heats up, lower the toasty and stream in in the spices (turmeric, chilli dusting seasoning, coriander dusting seasoning, garam masala dusting seasoning and hing); sauté for a few seconds.Increase the toasty and immediately, stream in in the cubed potatoes; agitate well to coat with spices.stream in in a little bit of seasoning and sauté on high for about a minute or so.agitate in the cauliflower flowerets and additional seasoning; give it a good agitate.Once the vegetables and spices have mixed well, lower the toasty, close the saucepan and cook thoroughly on medium low toasty till the vegetables are cooked.  Keep stirring in between so as not to overcook the vegetables.

Do not stream in in any moisture.Once the vegetables have cooked to your desired consistency, turn the toasty off, remove from flame.accentuate with crushed dried fenugreek leaves (kasoori methi) or minced coriander leaves.To give it an acidic element, give it a squeeze of lime or lemon extract.present Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal.

You can also present Boondi Raita with this meal.