Now for cooking aloo gobi dry recipe heat 2 tablespoons of oil in a pan then sprinkle 1 teaspoon cumin seed, and saute them till splutter. 2. Next add 3 chopped green chili and 1 tablespoon chopped ginger-garlic then saute them for 1 min.
The delicious flavors from the cauliflower, when combined with garam masala powder along the fresh tomatoes brings out a rich texture and flavour of the aloo gobi sabzi. Each region of India makes different variations of this recipe and it takes no effort to make these two vegetables taste good.
drain off the gobi and keep aside. in the same oil add 2 potato and fry on medium flame. fry until potatoes turn golden and crip. drain off the aloo and keep aside. in a large kadai, heat 3 tsp oil and saute 1 tsp cumin and 1 tsp kasuri methi until they turn aromatic. further, add 1 onion and saute well.
drain off the aloo and keep aside. in a large kadai, heat 3 tsp oil and saute 1 tsp cumin and 1 tsp kasuri methi until they turn aromatic. further, add 1 onion and saute well. now add 1 tsp ginger garlic paste, 1 chilli and saute for a minute.