Aloo Gobi Dry is an all time favorite combination and a quickly made Side dish to serve with Roti, Dal and Rice. Aloo and Gobi are cooked with Tomatoes and all tri colored bell peppers. It is a traditional Indian dish seasoned with typical Indian spices and spruced up with common ingredients like onion, green chilies and tomatoes.
I have made different variations of aloo gobi such as Aloo Gobi Fry, Dry Aloo Gobi Fry and Aloo Gobi Masala, but this Punjabi Recipe of Aloo Gobi is different from others and here I have given a unique touch of all colored bell peppers, which brings an ultimate flavor in this dish. The spice powders are the common India masala that we use in our regular cooking at home.
The magic of the garam masala and the dry mango powder is evident in aloo gobhi, as these spice powders really perk up the flavor of the subzi. Aloo Gobi Dry can be served with Indian roti, Vegetable Pulao or with Sindhi Bhuga Chawal. It is always as good as you like.
If you do not get yellow and red bell pepper then go ahead with green bell pepper (capsicum) only, the flavor of bell pepper is important here and this ingredient has brought lot of taste in simple aloo gobi dish. So let’s start making it.
If you do not want to shallow fry aloo and gobi, then you can first saute it in little oil and then mix in veggies and spices, in such case, you will need to cook it for some more time.
Another way of making this dish with less calories is, you can steam aloo and gobi and then cook with vegetables and spices.
Tasty Indian Recipes
Adjust the spices as per your taste.
Cut the gobi in big florets, it tastes good with aloo and bell pepper.