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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.
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For example, aloo rassewale or aloo jhol. Sometimes peas or chhena pieces are added to make aloo matar jhol or aloo chhena jhol . Bhariya / kalauji (stuffed vegetables) – vegetables like karela ( bitter gourd ), baingan ( aubergine ), parwal , bhindi (okra), or capsicum are stuffed with a special spice-mix and then cooked.
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
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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]
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