Aloo Gobhi Kitchen Tips: It is necessary to cook in the right way to make potato cabbage vegetable crunchy and delicious. By boiling the cabbage lightly, deep frying or cooking in less water, you can save you from mashing. Learn easy tips to make potato cabbage vegetable.
How to Cook Aloo Ghobhi Sabji: Winter season is about to begin and cabbage flowers have started appearing in the market. Cabbage vegetables often try to make crunchy but as soon as we open the lid of the embroidery, we get mashed vegetables. This is not the one but for many reasons. Cabbage flower cooks very quickly in steam, due to this, special care has to be taken in cooking the vegetables. Let us know what to do to avoid mashing cabbage vegetables.
Use cabbage by boiling a little
If you put potatoes and cabbage together after frying the spices while making potato cauliflower vegetable, then it also cooks more, so that the vegetable is not crunchy. You should cook a little by adding cabbage in hot water. After this, it should be mixed with cooked potatoes. When boiled cabbage is mixed with ripe potatoes, it will not be mash.
Make potato cabbage vegetable by deep frying
If you want to make crunchy cabbage, you can adopt another way of making potato and cabbage vegetables. You first deep fry the potatoes in the oil. After this, fry the chopped cabbage in oil. Now potatoes and cabbage are fully cooked. Run them with onion and add the necessary spices and prepare the vegetable of crispy cabbage.
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Do not use too much water
If you are making dry vegetable of potato cabbage, then avoid adding more water to it. If the vegetable sticks to the bottom of the pan, you can only add one to two teaspoons of water. By adding too much water, it ripens rapidly in steam and then mashes.
Cook vegetables in oil heat
When the cabbage- potato vegetable is cooked, then for some time you should run the vegetable in high heat. By doing this, the extra water of the vegetable will dry up and the tasty vegetable will be prepared.
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