हॉस्टल के कितने सालों बाद बनाई पालक-आलू? | पत्ता गोभी की भुजिया | Dinner Vlog

Today’s Cooking Vlog is all about a simple and delicious homemade dinner. After so many years, I finally made Palak Aloo again, just like I used to make during my hostel days. Since I also had some cabbage in the fridge, I decided to make a simple and tasty Cabbage Bhujia along with it. Today’s simple dinner includes Palak Aloo, Cabbage Bhujia, Salad and hot Rotis. ❤️ INGREDIENTS Spinach (पालक) – 100 g Potatoes (आलू) – 3 Mustard Oil (सरसों का तेल) – 2 tbsp Tomatoes (टमाटर) – 2 medium Green Chillies (हरी मिर्च) – 2 Garlic (लहसुन) – 10–12 cloves Cumin Seeds (जीरा) – ½ tsp Asafoetida (हींग) – ¼ tsp Turmeric Powder (हल्दी पाउडर) – ⅓ tsp Coriander Powder (धनिया पाउडर) – 1 tsp Red Chilli Powder (लाल मिर्च पाउडर) – ½ tsp Kitchen King Masala (किचन किंग मसाला) – 1 tsp Salt (नमक) – As per taste Amchur Powder (आमचूर पाउडर) – 1 tsp CABBAGE BHAJIA Cabbage (पत्ता गोभी) – 100–150 g Mustard Oil (सरसों का तेल) – A little Ajwain + Kalonji (अजवाइन + मंगरेला) – ½ tsp Green Chilli (हरी मिर्च) – 1 Turmeric Powder (हल्दी पाउडर) – A little Red Chilli Powder (लाल मिर्च पाउडर) – ½ tsp Amchur Powder (आमचूर पाउडर) – ½ tsp Salt (नमक) – As per taste METHOD First, wash the spinach thoroughly and chop it finely. Peel the potatoes and cut them into slightly thick, long pieces. Heat mustard oil in a pan and fry the potatoes on medium to high flame until they are about 60% cooked and lightly golden brown. Remove the potatoes and keep them aside. In the same pan, add cumin seeds and asafoetida. Add chopped garlic and green chillies and sauté lightly until the raw smell goes away. Add chopped tomatoes and all the spices. Cook everything on low to medium flame until the tomatoes become soft and the masala releases a little oil. Add the chopped spinach and mix well. Then add the fried potatoes and mix everything together. Cover and cook on low to medium flame for about 5–7 minutes. Remove the lid and mix well. Since I wanted a little gravy, I added water as required. If you prefer dry Palak Aloo, you can skip the water. Add amchur powder and mix well. Palak Aloo is ready. For the Cabbage Bhujia, heat a little mustard oil in the same pan. Add ajwain, kalonji and green chilli and sauté lightly. Add the chopped cabbage and a little turmeric powder. Sauté on medium to high flame for 2–3 minutes. Do not overcook the cabbage; keeping it slightly crunchy makes the bhujia more delicious. Add salt, red chilli powder and amchur powder. Mix everything well and cook for a little while. Our simple and tasty Cabbage Bhujia is ready. Serve both sabzis hot with fresh rotis and salad. ❤️ If you enjoyed this simple homemade cooking vlog, please Like the video, Subscribe to my channel and let me know in the comments how you liked the Palak Aloo and Cabbage Bhujia. Thank you for watching! ❤️ #PalakAloo #CabbageBhujia #CookingVlog