Tari Wali Aloo Gobhi Vadiya Home Style Aloo Gobhi Chef Harpal Singh

Today we are in front of you with one more special, tasty and yummy recipe. #Tariwalialoogobhivadiya is a simple dish made with potatos, cauliflower, vadiyan and herbs.

Frying vadiya
Ingredients Quantity
Vadiya readymade 2 nos
Oil 3tbsp
Water as required

Ingredients for making tari wali aloo gobhi vadiya

Ingredients Quantity
Potatoes (large cubes) 2 nos
Asafoetida 1 pinch
Cumin 1 tsp
Onion (fine chopped) 2 nos
Cauliflower (floret) 1 whole
Ginger and garlic (paste) 1 tbsp
Tomatoes (fine chopped) 2 nos
Salt as per taste
Coriander powder 1 tbsp
Red chilli powder tsp
Turmeric powder tsp
Garam masala powder 1 tsp
Water as required
Ginger (julienne cut) tsp
Green chilli (slits) 3 nos
Water 3 cups
Coriander chopped 3 to 4 tbsp
Kasuri methi 1 tsp
Lemon (juice) 1 tsp
Ingredient for Garnish
Coriander chopped for Garnish
Ginger julienne cut for Garnish
Method
1. In a kadhi ,add oil meanwhile take a potatoes pill it and cut it in cubes and keep it in water
2. After heating shallow fry the Panjabi vadiya in the oil and remove it in bowl.
3. In the same kadhi add Hing, cumin and chopped onion and saut it.
4. Meanwhile take the vadiya bowl add water in it.
5. Take the Cauliflower and remove floret and keep it with potatoes.
6. After the onion are sauted add ginger garlic paste and saute it for 2 mins.
7. Then Add chopped tomato saute it.
8. Add salt and saute it for a while
9. Next add Coriander powder ,Red chilli powder ,Turmeric and garam masala and saute for 30 sec.
10. Add little bit of water for masala to cook.
11. Then add the Cauliflower, potatoes mix it well.
12. Add ginger julienne cut, chilli slits and water in it and mix it well.
13. Then break the vadi add vadi in it and cook it for 20 mins.
14. Cover it and cooked it for 15 to 20 mins
15. After its cooked for 15 to 20 mins it is ready and crush the vadi in it.
16. Add chopped coriander, kasuri methi and lemon juice mix it well
17. Remove in a serving bowl and garnish with Coriander, Ginger julienne on top and serve it hot.

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