- QUARTER the potatoes and then halve each quarter lengthwise. Blanch in salted boiling water until al dente (almost cooked, but not soft and squishy)
- Drain and keep aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Wash in running water, drain and keep aside.
- Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry leaves. Stir for some time. Add the ginger paste and garlic paste.
- Stir-fry until the moisture evaporates. Then add fenugreek and stir for a few seconds.
- Add cauliflower, yellow chilli powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al dente. Uncover and increase to medium heat.
- Add potatoes and stir-fry for five minutes. Sprinkle amchur powder, cummin powder, pepper powder and kasuri methi. Stir well.
- Check the seasoning and remove from heat.
- To serve:Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.
Aloo Gobhi Methi Ka Tuk
#myrecipe
By Unnati Pandit
Apr, 15th
573
Servings
2 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- 4 (500 g) large potatoes with skin
- 200 g fenugreek
- Salt to taste
- 5 tbs (75 ml) oil
- 2 g mustard seeds
- 24 curry leaves
- 20 g ginger paste, strained
- 10 g garlic paste, strained
- 800 g cauliflower, cut into medium sized flowerett
- 1 tsp (9 g) yellow chilli powder
- 1 tsp (9 g) amchur powder
- 1/2 tsp (2 g) cummin powder
- 1/2 tsp (1.5 g) fresh black pepper powder, coarsel
- A generous pinch of kasuri methi
- For the garnishing: 30 g fresh pomegranate seeds
