Yona Onstage, a social media influencer from Finland, welcomed aloo gobhi. After tasting the dish at a Nepalese restaurant, the Instagram digital creator couldn’t keep calm as she clearly didn’t like the taste at all.
“Aloo gobhi is a gift sent from heaven. I had some aloo gobhi in Finland. Excuse my language. Apparently I feel very strongly about this dish,” Yona wrote while sharing the video.
Yona, whose boyfriend is Indian, refers to herself as the “Finnish Bhabhi” on Instagram. Her handle says “Findustani”.
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“I just got home. I went to this restaurant. I had aloo gobhi. I looked at the menu. I looked at the vegan options. I looked at the aloo gobhi. It’s the best shit,” she says in the video.
“That’s my favorite dish. My friend makes it. But it wasn’t aloo gobhi. It was like aloo gobhi or something. I don’t know. To be fair, it was a Nepalese restaurant. So we could always blame it on that,” he continues.
“I really really miss the real thing. Someone send me aloo gobhi as soon as possible,” she adds.
Indian social media users apparently loved her affection for the dish. Many of them also submitted other proposals.
“Loveeee aloo gobi too. Also try the Gobi Masala if you can anywhere.. it’s Yummy!” wrote one of them.
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One of them commented, “Yes, not everyone can make Aloo gobhi and neither should be allowed. Most restaurants do it when the gobhi is still hard, aloo just doesn’t add much flavor and too much masala! Yuck.”
“I like aloo and gobi but both should be cooked separately,” wrote another user.
“Oh the one my mom makes, just with turmeric, chilly powder, green peppers and garlic,” wrote another.
Another user exclaimed, “Never in a million years did I think I’d see gori pakoori enjoying aloo gobi.”
“I make the best Aloo Gobhi – all my friends, my siblings and their friends – all approved. It has the best zing with a burst of flavors from the different spices,” chimed in another.
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Aloo gobi recipe
Then, if you’re wondering how to make the best aloo gobhi, here’s what chef Sanjeev Kapoor recommends.
First, peel and cut the potatoes, then wash the cauliflower and divide it into small florets. Heat some oil in a kadai and add cumin, ginger and green chillies. Add the potatoes, cauliflower and salt, then mix well with the turmeric.
Cover the kadai and cook on low heat, stirring occasionally and allowing the vegetables to soften in their own steam. After ten minutes add coriander powder, red chilli and garam masala.
Stir again, cover and cook until the vegetables are tender. Serve the dish hot, topped with fresh cilantro.
