Bengali style okra sabzi recipe | Bengali style bhindi | sukha healthy bhindi sabzi | with 20 amazing images.
Bengali style okra sabzi recipe is a dry healthy Bengali vegetable. Learn how to make Bengali style bhindi.
When something can be cooked quickly and easily, and is also too tasty to resist, it appeals to everybody! such is the case with the Bengali style okra.
A fine powder of mustard and poppy seeds lends a unique flavour to this Bengali style okra, which features only simple ingredients that can be found in anybody's spice rack. So, you can prepare it anytime you need a semi-spicy, hot accompaniment for fluffy fresh rotis!
Main ingredients for Bengali style okra.
Bhindi (okra, ladies finger). Add washed, chopped in half ladies finger (bhindi). The B9 (vitamin Folate) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity.
Mustard oil. Heat mustard (rai/sarson) oil in a kadhai to a smoking point, which delivers a strong, pungent mustard flavor with a nutty hint. The okra develops a crispy exterior and tender interior. The strong aroma of mustard oil is a signature characteristic of Bengali cuisine. Mustard oil imparts a distinct and pungent flavor to the dish, which perfectly complements the earthy taste of okra.
Looking for a nutritious and light dish? Look no further than Bengali style okra which is rich in Folic acid and vitamin C. With only 48 calories per serving of Bengali Style Okra, it is suitable for weight loss, good for pregnant women and diabetic diet.
Tips for Bengali style okra sabzi.
Add poppy seeds (khus-khus). Poppy seeds have a distinct nutty flavor that complements the earthy taste of okra beautifully. When ground or made into a paste, poppy seeds add a subtle creaminess to the dish.
Add coarsely crushed roasted peanuts. Roasting the peanuts intensifies their flavor. The crushed peanuts provide a delightful crunch amidst the soft okra. Peanuts contain Vitamin B1, Thiamine which helps form ATP (Adenosine triphosphate) which the body uses for energy.
Enjoy Bengali style okra sabzi recipe | Bengali style bhindi | sukha healthy bhindi sabzi | with step by step photos.
vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | with 47 amazing images.
vegetable kadai is a vibrant and aromatic Indian sabzi that's perfect for those who love a hearty and flavorful meal. Learn how to make vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry |
A melange of veggies in a masaledar gravy, this kadai vegetable curry recipe is an all-time favourite. With colourful and crunchy veggies like coloured capsicums, carrots, beans and paneer, it has an appetizing appearance and an even more appealing taste.
restaurant style veg kadhai is a vibrant and flavorful dish featuring a medley of colorful vegetables cooked in a rich, aromatic gravy. The secret to its authentic taste lies in the tempering of whole spices like cumin and bay leaf, followed by a sautéed base of onions, tomatoes, and ginger-garlic paste. The vegetables are cooked to perfection, retaining their crunch while absorbing the luscious gravy. A generous sprinkling of garam masala and a touch of cream elevate the dish to restaurant-quality, making it a delightful treat for any palate.
It accompanies most Indian flatbreads and rice dishes very well, so you do not have to think twice about including it in any menu! You can also try your hand at making other veg dishes like Mixed Vegetable Subzi and Mili Jhuli Subzi.
pro tips to make vegetable kadai recipe: 1. Don't just add ginger-garlic paste, but sauté them in hot oil till fragrant. This releases their full aromatic potential. 2. After adding chopped onions, let them caramelize slightly for a deeper, richer flavor. This adds complexity to the base. 3. You can add any other veggies of your choice to make this recipe.
Enjoy vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | with detailed step by step photos.
bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with 29 amazing images.
bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices is a common sabzi from the land of Gujarat.
To make bhindi sambhariya, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally. Serve hot.
Stuffed okra with coconut, coriander and spices is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice.
Succulent and perfectly cooked ladies finger has withstood the test of time and continues to be hot favourite with people of all age groups. Bhindi sambhariya is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!
This dish is a good fit for any occasion, and any meal! Traditionally Gujarati style stuffed bhindi is served with roti, Gujarati kadhi and a glass of buttermilk.
Tips for bhindi sambhariya. 1. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. 2. You can also add 2 tbsp of coarsely ground peanuts to the filling. 3. Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly. 4. If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well. 5. The filling can be used to stuff other veggies like potato and onion also.
Enjoy bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with step by step photos.
badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | with 35 amazing images.
paneer badami curry is a delectable dish cooked in a rich, creamy almond sauce, cooked in the microwave. Learn how to make badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry |
microwave badami paneer sabzi is a quick and convenient way to enjoy this rich, creamy dish. While traditional Badami Paneer relies on stovetop cooking for its depth of flavor, the microwave offers a speedy alternative. By carefully combining aromatic spices, a smooth almond paste, and tender paneer, you can achieve a surprisingly flavorful gravy in minutes.
Although the almond paste seems similar to the cashew-onion paste that is used in a lot of Mughlai the use of almonds gives it a totally different taste and texture, which sets the Badami Paneer a class apart.
A dash of cream further accentuates the richness of this microwave badami paneer sabzi, making it a perfectly royal treat, which can be cooked easily in the Microwave oven, without any fuss.
Garnish with fresh coriander leaves and serve hot with roti, parathas or rice. This microwave version of Badami Paneer is a time-saving way to enjoy a rich and flavorful dish without compromising on taste.
pro tips to make badami paneer in a microwave recipe: 1. For a smoother texture, blend the masala paste until smooth. 2. Use firm paneer that holds its shape well when microwaved. Do not use malai paneer. 3. You can add the dried fenugreek leaves towards the end to enhance the taste of the dish.
Enjoy badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | with detailed step by step photos.
Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with 47 amazing images.
Malvani chana masala is a famous Maharashtrian dish that has to be experienced to understand its full worth! Learn how to make Maharashtrian chana gravy.
Malvani chana masala is boiled hara chana along with tamarind pulp, fresh cream and spices cooked in Malvani chana masala.
To make Malvani chana masala, first make the Malvani paste. Combine the Kashmiri chillies, cumin seeds, coriander seeds, cloves, caraway seeds, cardamom, black cardamom, poppy seeds, star anise, cinnamon and dry coconut in a non-stick pan and dry roast on a medium flame for 3 minutes or till the masalas release an aroma. Keep aside to cool slightly. Blend in a mixer to a smooth paste using ½ cup of water. Keep aside. Then blend 1 cup of hara chana in a mixer to a coarse mixture and keep aside. Heat the oil in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds. Add the malvani masala paste and sauté on a medium flame for another 2 minutes. Add the coarsely crushed hara chana, remaining 1 cup of whole boiled hara chana, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tamarind pulp, fresh cream, coriander and sugar, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally. Serve hot.
There are several interesting things about this Malvani style green chana masala. The hara chana is cooked and crushed to a very convenient consistency before being used in the gravy. Then, there is the use of tamarind instead of tomatoes, which adds to the flavour and pungency without toning down the effect of the spices.
Above all what makes this Maharashtrian chana gravy more interesting is its authentic paste of dry coconut with a host of khada masala, which means whole Indian spices. The perfect proportion of each of these masalas is very important to lend a fantastic taste to this sabzi which can be combined with most Indian breads like roti, chapati and paratha.
The use of fresh cream in this Malvani hara chana masala is not very traditional, but it will help get a creamy texture and balance the spiciness as well. You can also try other chana recipes like Chana Ghassi and Kabuli Chana Stir- Fry.
Tips for Malvani chana masala. 1. As a variation to Malvani style green chana masala, you can replace hara chana with kala chana which is commonly also known as brown chick peas. 2. Use of Kashmiri chillies is a must for the bright red colour of this sabzi.
Enjoy Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with step by step photos and video below.
cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry | with 20 amazing images.
cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry is a crunchy delicacy which is pleasant in flavour and texture both. Learn how to make Indian patta gobi stir fry.
To make cabbage stir fry, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the green chillies and sauté on a medium flame for 30 seconds. Add the cabbage, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately.
Here’s an everyday recipe that your whole family will love. Flavoured with a simple tempering of cumin seeds and green chillies, this Indian patta gobi stir fry gets a nice South Indian touch from the addition of grated coconut.
The pleasant but appetizing flavour of the Cabbage Stir-Fry, together with the nice crunch of cabbage and the flakiness of coconut makes this quick cabbage fry an awesome recipe, which is easy to make but sure to please.
This can be enjoyed as kobi nu shaak without the use of coriander. It is often served with Gujarati dal, bhaat and roti to make a complete meal.
Tips for cabbage stir fry. 1. Do not shred the cabbage very thinly, else you may lose the crunch. 2. Serve cabbage stir fry with bjara roti, jowar roti or roti.
You can also try other stir-fry recipes like Stir Fry Whole Wheat Noodles with Paneer and Bean Sprouts or Potato and Mushroom Stir Fry.
Enjoy cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry | with step by step photos.
bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with 29 amazing images.
bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi is an all-time favourite Maharashtrian sabzi that tastes great with both rice as well as rotis. Learn how to make Maharashtrian style bharli vangi.
To make bharli vangi, make criss-cross slit on each brinjal taking care not to separate the segments. Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes. Pat them dry. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use. Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally. Serve hot garnished with coriander.
This Maharashtrian style bharli vangi is a semi-dry subzi which is quite easy to make but wonderfully tasty. It is made by cooking small brinjals stuffed with masala. The masala not only gives the dish its characteristic taste but also imparts an awesome mouth-feel.
Masala bharli vangi from the land of Maharashtra is similar to sambhariyu shaak of Gujarat which also has brinjals as one of its main ingredients. But this Maharashtrian style bharli vangi has peanuts and tamarind pulp along with coconut as a part of its stuffing.
Enjoy this traditional stuffed brinjal Indian sabzi hot and fresh with rice or rotis. You can also try other Maharashtrian recipes like tendli bhaat or Masala Bhaat.
Tips for bharli vangi. 1. Make sure you select small brinjals so that they will cook uniformly up to the core. Larger ones might remain hard in the middle. 2. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. 3. While making criss-cross slits, do so only till 3/4th of the brinjal, else they will open up while cooking.
Enjoy bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with step by step photos.
shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with 49 amazing images.
shahi paneer is a super popular paneer dish where paneer is cooked in a rich and creamy gravy. Learn how to make shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi |
shahi paneer is a rich and creamy paneer sabzi that translates to "Royal Paneer." This luxurious curry features soft, cubed paneer (cottage cheese) simmered in a velvety onion tomato-based gravy infused with a medley of aromatic spices like cardamom, cloves, and cinnamon. This Punjabi shahi paneer gravy has a very luscious mouth-feel that is complemented beautifully by succulent malai paneer.
To add a touch of indulgence, the gravy is thickened with cashew nuts, curd and fresh cream, imparting a luscious texture and a hint of sweetness. restaurant style shahi paneer sabzi is a popular choice for special occasions and is often served with tandoori roti, naan or jeera rice.
pro tips to make shahi paneer: 1. You can use malai paneer for the best texture and flavour to make this recipe. 2. Instead of sugar you can add a little honey to balance the flavours of the sabzi. 3. The gravy should be thick and creamy but not too heavy. Adjust the consistency by adding more or less milk as needed.
Enjoy shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with detailed step by step photos.
Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with 30 amazing images.
Kathiyawadi sev tameta nu shaak recipe is a simple Gujarati sabzi ready in just 10 minutes. Learn how to make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi |
Indulge in the flavors of Kathiyawadi cuisine with this simple yet delectable sev tameta nu shaak recipe. This dish combines the tanginess of tomatoes with the crunchiness of sev (crispy chickpea flour noodles). Deep-fried sev is added to give a crispy texture to the sev tameta sabzi.
You can make this dhaba style sev tamatar nu shaak without onions and garlic so, even Jains can relish it. This is very common in many Gujarati households during the festival of Paryushan and a popular Paryushan recipe.
This recipe is for a delicious and perfect for a quick and easy Gujarati meal. Enjoy the symphony of flavors and textures in this Kathiyawadi sev tameta nu shaak with warm rotla.
Try similar Kathiyawadi recipes like Kathiyawadi adad ni dal or Gathiya sabzi.
pro tips to make Kathiyawadi sev tameta nu shaak: 1. Do not make very small cubes of tomatoes, else the sabzi will become very soggy. 2. You can add jaggery to balance the tanginess of tomatoes. 3. You can make the sev tameta nu shaak and keep it ready, but add the sev just before reheating and serving.
Enjoy Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with step by step photos below.
kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with 50 amazing images.
kachhe kele ke kofte recipe is a raw banana sabzi made with kofta curry. Learn how to make kela kofta curry.
The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This kachhe kele ke kofte as the name suggests uses raw bananas to make the kofta.
Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. kela kofta curry, a must try for everyone!
You can also try other kofta recipes like Nawabi Kesar Koftas or Palak Makai Kofta.
Pro tips for Mughlai raw banana kofta curry. 1. Add 3 tbsp cornflour. This will help in binding the koftas. 2. Mix well with your hands. Note the mixture is sticky. 3. Grease your hands and then shape into round koftas. 4. You will need 1 1/2 cups chopped onions to make 1 cup onion pureé.
Enjoy kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with step by step photos.
In a rush but want to have something nutritious and tasty? Go for this Turai Aur Nariyal, a quick and easy subzi made in the microwave oven.
In this mouth-watering recipe, the ridge gourd is cooked with a traditional tempering and flavoured with ginger and green chillies.
Enhanced with coconut, lemon juice and coriander, this subzi has a very appetizing aroma and flavour that nobody can resist. Amazingly, this recipe uses only common, everyday ingredients that you don’t have to think twice about.
Relish this tasty subzi with phulkas , parathas or even rice and dal .
matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with 39 amazing images.
matar paneer is super easy and perfect to make when you are in a mood to make something restaurant style at home. Learn how to make matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi |
Punjabi style mutter paneer masala is a classic North Indian vegetarian dish made with green peas (matar) and cottage cheese (paneer) cooked in a flavorful tomato-based gravy. It's a delicious and creamy dish that is often enjoyed with parathas">paratha, naan, or jeera rice.
The key to a good matar paneer is the gravy. The gravy should be thick and creamy, with a deep flavor from the tomatoes and spices. The paneer should be soft and tender, and the green peas should be cooked through but still have a bite to them. mutter paneer sabzi is a creamy and delightful dish that's sure to be a hit at your dinner table.
pro tips to make matar paneer : 1. Instead of fresh green peas you can use frozen green peas also. 2. For richer and creamier flavour, instead of cashews you can add little yoghurt. 3. Adding shallow fried paneer in warm water prevents it from getting chewy and rubbery.
Enjoy matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with detailed step by step photos.
aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with 26 amazing images.
aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi is an Indian main course that has a delightful appearance and an even more interesting flavour and texture. Learn how to make dry aloo matar sabzi.
To make aloo matar ki sukhi sabzi, heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the potatoes, green peas and little salt and sauté on a medium flame for 8 minutes. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add ¼ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dried mango powder, chaat masala and coriander, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot.
While green peas was seasonal at one time, we are now able to buy it throughout the year. Even in seasons when fresh peas are expensive, we can easily buy frozen green peas, defrost it and use. So making quick Indian aloo matar is a matter of choice and not availability of ingredients any more.
The dry aloo matar sabzi is an everyday sabzi with a timeless appeal. From young to old, Indians love this sabzi even if they have it every alternate day. And we are sure many more generations will continue to enjoy it!
The evergreen combo of potato cubes and green peas, is flavoured with a simple tempering of cumin seeds and everyday spice powders. The addition of garam masala, chaat masala and amchur powder gives the potato peas sabzi an upbeat flavour! Serve it hot with dal and rice, or any rotis or puri of your choice.
Tips for aloo matar ki sukhi sabzi. 1. For this recipe, we do not recommend the use of boiled green peas. Fresh green peas are the best. But if you wish you can add frozen green peas. 2. Learn how to make garam masala can be made at home. 3. Learn how to make chaat masala at home.
Enjoy aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with step by step photos.
chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with 15 amazing images.
chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi is a simple daily fare. Learn how to make chawli ke patte ki sabzi.
To make chawli leaves sabzi, heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 3 minutes. Add the chawli leaves and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the chawli leaves sabzi hot garnished with coconut.
Picked up some chawli leaves from the market? Cook them right away, to enjoy the splendid freshness. Here is a quick and easy chawli ke patte ki sabzi that will take you just minutes to prepare. These leaves are a good source of iron which is necessary for building haemoglobin levels and for the supply of oxygen in our body.
The plentiful amount of vitamin A and vitamin C from amaranth greens sabzi can be beneficial for eye and skin health. These vitamins along with quercetin from onions act as an antioxidant and help reduce inflammation in the body and fight the harmful free radicals which can otherwise be a cause of chronic disease like cancer.
Traditionally this sabzi is made with little extra oil, but we have used less oil to make chaulai saag to make it suitable for health conscious people like heart patients,diabetics and weight-watchers. Made with minimal ingredients, this sabzi gives you an opportunity to experience and appreciate the fresh flavour of the leaves without hiding it under loads of spices.
Tips for chawli leaves sabzi. 1. Green chawli leaves can be substituted with chopped red chawli leaves. 2. We have not used any spice powders in this sabzi. But if you wish, you can add turmeric powder and chilli powder. 3. This sabzi can be packed and carried to work.
Enjoy chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with step by step photos.
tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with 29 amazing images.
tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji is flavoured with a tongue-tickling combo of spice powders including Kitchen King Masala and Chaat Masala. Learn how to make Indian style sukhi masaledar gobhi aloo ki sabzi.
This is an ideal winter subzi made with the season’s best veggies and nice spicy masalas that warm your taste buds! Of course, since cauliflower and potatoes are available all through the year, you can make this Indian style sukhi masaledar gobhi aloo ki sabzi any time you want.
A dash of curds together with crunchy and flavourful veggies like capsicum and onions further add to the taste and texture of this aloo gobi ki sabji. This dry sabzi tastes best when it is served hot and fresh immediately after cooking.
Serve this tandoori aloo gobhi ki sukhi sabzi with paratha and dal to make a complete fare. Top it with a tall glass of chaas for a finishing touch to the Punjabi meal.
Tips for tandoori aloo gobhi ki sukhi sabzi. 1. Ensure the curd is thick so it coats the veggies well. 2. We suggest you make the vegetable mixture in a broad pan so the vegetables get cooked uniformly. 3. For an authentic taste, you can also add Tandoori masala to the vegetable mixture. 4. The Tandoori vegetable mixture can be made in advance and refrigerated.
Enjoy tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with step by step photos.