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Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
Variations include parore aloo ki bhujia, bhindi aloo ki bhujiya, karele aloo ki bhujiya, kundru ki bhujiya, and chathail / kantola ki bhujiya. [22] Rasili bhaaji – wet vegetable preparations which essentially include some gravy or soup. Examples include aloo gobhi ki rasili bhaaji, kathal ki rasili bhaaji, and aloo parwal ki rasili bhaaji.
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Puri bhaji (sometimes spelled poori bhaji) is a dish, originating from the Indian subcontinent, of puri (deep-fried rounds of flour) and aloo bhaji (a spiced potato dish which may be dry or curried). [1] It is a traditional breakfast dish in North India. [2] Fresh puris made at home
Makes. 4 servings. Ingredients. 1 tablespoon olive oil. 1 teaspoon cumin seeds. 1 medium red onion, thinly sliced. 2 large plum tomatoes, chopped. 2 teaspoons minced fresh gingerroot
Chole bhature Hindi pronunciation: [t͡ʃʰoː.leː bʱə.ʈuː.ɾeː] is a food dish popular in the northern areas of the Indian subcontinent. [1] It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
It is prepared using stuffing of Urad dal paste and paired with Mathura's Dubki Aloo jhor. [8] Another variant of puri is "Khameere/Ambliyaan" bread originating from Dogra cuisine of Jammu region. It is a deep fried leavened bread prepared with naturally fermented sour dough called Ambleya Atta in Dogri language. [9]