ALOO AUR BAND GOBI KI SABZI is an Indian dish with a delectable taste. This dish is served as a main dish. Aloo (potatoes), one of the key ingredients of this cuisine, is rich in vitamin B and is a highly demanding vegetable worldwide, whereas band gobi (cabbage) has its own quality, rich in vitamin C and dietary fibers too alike potatoes. It is also known as patta gobi.
On the whole, we can say that this aloo aur band gobi ki sabzi together gives an extremely amazing taste. When it is leftover we can make sandwiches too with this dish.
I made this dish for my family and it’s a big hit. I am sure when you cook this dish you will also get lots of appreciation.
So, here is your Recipe card for Aloo aur Band Gobhi ki Sabzi
- 200 gm band gobi (patta gobi, cabbage)
- 3-4 aloo (potatoes), size of potato depends on you
- 1/2 tspn ginger-garlic paste
- 1 tspn zeera (cumin seeds)
- 1 small onion sliced
- 1 tspn zeera powder (cumin powder)
- 1/2 tspn dhania powder (dry coriander)
- 1 tspn haldi powder (turmeric)
- 1/2 tspn garam masala (all spices)
- fresh chopped green coriander for garnish
- salt and red chilli powder according to your taste
- cooking oil (according to your need)
Wash both vegetables, potatoes and cabbage, nicely. Cut potatoes in small pieces. Finely chop band gobhi. So that your kids can eat it easily.
In a cooking pan or wok, heat oil. After heating oil, add zeera (cumin powder) and fry it for a minute. Then add sliced onion. Fry, until it becomes golden brown in colour. After frying onions add ginger-garlic paste and saute for 1 minute. Now, add haldi, dhania and zeera powder. Mix well. Cook it for 5 minutes. Add little water to avoid sticking of the masala in the pan.
Now add the chopped vegetables. Mix all vegetables with masala nicely, add red chilli powder. Cook vegetables for 5 minutes. Add 100 ml of water to it. Cover the cooking pan with lid. Cook the vegetable (sabzi) until it is done. In between, keep checking the sabzi by opening the lid. If water is less and your dish is not yet ready, you can add more water to it. After cooking, check there should be no water in the sabzi.
This sabzi should be dry in consistency. Now, add garam masala. When your dish is ready garnish it with chopped fresh coriander.
You can have this sabzi with daal and chawal or puris.
TIP: You can add salt while frying the onions to make them soft.
— Recipe and Images Shared by Shumayala Khan