Everyone enjoys the party meal of Aloo Gobi, and because it’s so easy to prepare at home, you should definitely try it.
I will tell you about a party-style vegetable that is made of potatoes and cabbage today.
Even though there are several ways to cook cabbage curry that include onions and garlic, I assure you that I have made this vegetable without these additions, and it still turns out to be quite delicious since I included some party-approved hidden ingredients. In the following post, I will tell you that.
The wonderful thing about this vegetable is that you can cook it and serve it any time of the day, which is why everyone in my family likes it so much—especially my kids, who devour it with great gusto, in fact.
This vegetable may be cooked even during a fast because it doesn’t use onion or garlic. All you need to do is add rock salt to make this vegetable.
This veggie tastes well with everything, so feel free to make it and serve it with roti, puri, or naan.
So let’s get creating. You may also try this dish and let us know in the comment section how you enjoyed it as well as what other recipes you’d like to see.
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minutesI’m going to share with you today a party-style vegetable meal of potatoes and cabbage that is gravy-free. Making this veggie just takes ten to fifteen minutes. It is only when you are running late for work that you can whip up this veggie fast. It will only take you five to seven minutes to prepare this dish in the morning if you boil the potatoes the night before cut the cabbage and set it aside.
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Ingredients
Cabbage – 1 kg
Potato – 500 grams
Peas – 1 cup
Green chilli – 2
Tomato – 2
Mustard oil – 4 teaspoons
Salt – ½ teaspoon (as per taste)
Panch Phoran – 1 tsp
Asafoetida – ¼ tsp
Cumin – 1 teaspoon
Ghee – 2 spoons
Garam masala powder – 1 tsp
Coriander powder – ½ tsp
Turmeric powder – ⅓ tsp
Red chilli powder – 1 tsp
Whole red chilli – 3
Bay leaves – 2
Long – 3
Cinnamon stick – ½ piece
Black pepper – 2
Mace – 1
Cardamom – 1
Directions
- Cut the cabbage first, give it a good wash with two or three drops of water, and set it aside.
- The potatoes should be boiled, peeled, and broken into little pieces with your hands before setting them aside.
- Put two spoonfuls of mustard oil in a pan and set it over gas. Fry all of the cabbage pieces in the heated mustard oil and remove them.
- Now pour all of the leftover oil into the same pan and heat it to the appropriate temperature. Add two spoons of water to all the spices in a ball and blend into a paste while the oil is cooking. Don’t forget to cover and remove the garam masala. Will pay taxes separately.
- Now, add the panchphoron, cardamom, cloves, cinnamon stick, and black pepper as soon as the oil is heated, and sauté them gently. To prevent anything from burning, reduce the flame. Add the whole grains, bay leaves, and asafoetida right away after a few seconds. Will use red chilli as a way to increase spiciness.
- Stir in the chopped tomatoes and green chillies after a minute of toasting the spices. Add the spices and tomatoes and cook until the oil appears. We’ll add the potatoes and cabbage as soon as the oil begins to surface. Combine the potatoes and cabbage with all of the seasonings. After mixing everything together and stirring it for five minutes, we will add the ghee and garam masala, toss again, cover, and cook for another two minutes to let the spices combine. Finally, we will turn off the heat and transfer it to a dish. Yes, I’ll serve.
Did you make this recipe?
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