Band Gobi Aloo Sabzi

Introduction:

Band Gobhi Aloo Sabzi is a simple and delicious dish that is perfect for a weeknight meal. It is made with cabbage, spring onions, and potatoes, which are good sources of vitamins, minerals, and fiber. The dish is also low in calories and fat, making it a healthy option for those looking for a nutritious meal.

Nutritional value of 100 grams serving:

A 100-gram serving of Band Gobhi Aloo Sabzi provides the following nutrients:

• Calories: 80
• Fat: 4 grams
• Saturated fat: 1 gram
• Carbohydrates: 12 grams
• Fiber: 3 grams
• Protein: 2 grams
• Vitamin C: 20% of the Daily Value (DV)
• Potassium: 10% of the DV
• Manganese: 15% of the DV
• Folate: 10% of the DV

Cooking time:

Band Gobhi Aloo Sabzi takes about 30 minutes to cook. The majority of the cooking time is spent simmering the dish on low heat.

Tips and tricks:

• For a richer flavor, add 1 tablespoon of ghee to the pan along with the oil.
• If you don’t have garam masala powder, you can substitute a combination of ground cumin, coriander, turmeric, red chili powder, and black pepper.
• To make the dish ahead of time, cook it according to the instructions and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat it in a pan over medium heat until warmed through.
• Serve Band Gobhi Aloo Sabzi with roti, or naan. You can also enjoy it as

Ingredients:

• 125ml oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• Salt according to taste
• 500 grams of cabbage, shredded
• 250 grams hari piyaz(Spring Onions) chopped(Optional)
• 1 medium potato, cubed
• 2 teaspoons ginger, garlic paste
• 2 medium-sized tomatoes cut into pieces
• 5–7 green chilies
• 1/2 cup coriander chopped
• 1/4 cup water

Instructions:

1. Heat the oil in a pan over medium heat. Add the cumin seeds and cook until it starts popping.
2. Add the tomatoes, garlic, and ginger paste and cook for 1 minute more. Add turmeric powder, garam masala powder, red chili powder, and salt. Cook for 1 minute, stirring constantly until oil separates from masala.
3. Add the cabbage,hari piyaz (Spring Onions), green chilies, and potatoes and cook(Bhunain) for 5 minutes, stirring occasionally.
4. Add the water and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the potatoes are tender.
5. Garnish with coriander.
6. Serve hot with naan or roti.