Aloo Gobi Ki Sabzi: A Delicious North Indian Delight
Description
Aloo Gobi Ki Sabzi is a classic North Indian dish that is perfect for everyday meals. Made with simple ingredients, this dish is packed with flavors from freshly ground garam masala, aromatic cumin, and tangy tomatoes. The combination of tender potatoes and crunchy cabbage in this vegetable dish is comforting and full of taste. While each region in India has its own unique take on Aloo Gobi Ki Sabzi, this recipe brings out a delightful flavor that everyone will love. Serve it with Boondi Raita and Tawa Paratha for a wholesome and satisfying lunch!
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 2, peeled and chopped |
| Cabbage | 1, washed and chopped |
| Ginger | 1-inch piece, grated |
| Tomatoes | 2, pureed |
| Cumin seeds | 1/2 teaspoon |
| Turmeric powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Cardamom | 2 whole pods |
| Red chili powder | 1/4 teaspoon |
| Coriander leaves | 4 sprigs, finely chopped |
| Oil | As required (for frying) |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serving Size: 4 servings
Instructions
-
Prepare the ingredients: Begin by washing and chopping the potatoes and cabbage. Grate the ginger and puree the tomatoes to get everything ready for cooking.
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Cook the tempering: In a large pan, heat the oil over medium flame. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Next, add the grated ginger and cardamom pods. Stir and let them cook for about 10 seconds to release the fragrant aroma.
-
Cook the vegetables: Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture. Now, add the chopped potatoes and cabbage to the pan. Mix everything well, ensuring the vegetables are coated with the flavorful base.
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Spice it up: Sprinkle the turmeric powder, garam masala powder, red chili powder, and salt over the vegetables. Add about 1/4 cup of water to help the vegetables cook evenly. Stir everything together.
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Simmer and cook: Cover the pan with a lid and let the sabzi cook on low-medium heat for about 15 to 20 minutes. Stir the sabzi occasionally to prevent it from sticking to the pan.
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Finish and garnish: Once the potatoes and cabbage are tender, remove the pan from the heat. Garnish the sabzi with freshly chopped coriander leaves for added flavor and a touch of freshness.
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Serve: Serve your Aloo Gobi Ki Sabzi with a side of Boondi Raita and Tawa Paratha for a fulfilling meal that everyone will enjoy.
Serving Suggestions
- This sabzi pairs wonderfully with a variety of Indian breads such as chapati, paratha, or naan.
- For a cooling side, Boondi Raita complements this dish perfectly.
- You can also serve it with steamed basmati rice for a complete meal.
Nutritional Information (per serving)
(Approximate values)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Fat | 6g |
| Sodium | 240 mg |
| Potassium | 600 mg |
Tips for the Best Aloo Gobi Ki Sabzi
- Adjust the spice levels: You can increase or decrease the amount of red chili powder and garam masala based on your spice preference.
- Add a twist with peas: You can also add a handful of peas for a pop of color and sweetness in the dish.
- For extra flavor: Some people like to finish the sabzi with a squeeze of lemon juice for a tangy kick.
Enjoy this simple yet flavorful Aloo Gobi Ki Sabzi that is sure to be a hit at your lunch table.
