Aloo gobhi methi ka tuk
Aloo gobhi methi ka tuk recipe in the indian category
Recipe ingredients:
- 4, 500 g., large potatoes with skin
- 200 g. fenugreek
- Salt to taste
- 5 tablespoons, 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 flowerettes
- 1 teaspoon, 9 g., yellow chilli powder
- 1 teaspoon, 9 g., amchur powder
- 1/2 teaspoon, 2 g., cummin powder
- 1/2 teaspoon, 1.5 g., fresh black pepper powder, coarsely ground
- A generous pinch of kasuri methi
- 30 g. fresh pomegranate seeds, for garnish
Recipe method:
- 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 6 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.