Cooking Index - Cooking Recipes & IdeasAloo Gobhi Methi Ka Tuk Recipe - Cooking Index

Aloo Gobhi Methi Ka Tuk

Cuisine: Indian
Type: Vegetables
Courses: Vegetarian
Serves: 1 people

Recipe Ingredients

4   Potatoes with skin (large)
1 tablespoon 15mlFenugreek
  Salt - to taste
1/3 cup 78mlOil
1/8 oz 3.6gMustard seeds
24   Curry leaves
2/3 oz 18gGinger paste - strained
1/3 oz 9.5gGarlic paste - strained
1 3/4 lbs 794g / 28ozCauliflower (cut into medium-sized flowerets)
1 teaspoon 5mlYellow chile powder
1 teaspoon 5mlAmchur powder
1/2 teaspoon 2.5mlCumin powder
1/2 teaspoon 2.5mlFresh black pepper powder - coarsely ground
  Generous pinch of kasuri methi
  For The Garnishing
1 1/8 oz 31gFresh pomegranate seeds

Recipe Instructions

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 chile 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, cumin 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.

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