Aloo Gobi Methi Tuk


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Tongue-tickler to the core, the Aloo Gobi Methi Tuk is a tasty subzi featuring deep-fried veggies perked up with a traditional tempering and fenugreek leaves. Deep-frying the potato wedges with the peels on, gives it a rustic flavour that you will thoroughly enjoy. Fenugreek and chaat masala, on the other hand, work perfectly with subtly flavoured veggies like potatoes and cauliflower. The combo raises this subzi to a very high rank on the flavour scale.

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Preparation Time:    Cooking Time:     Makes 2 servings
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Ingredients

1 1/2 cups potato wedges (unpeeled)
1 cup cauliflower florets
1 cup finely chopped fenugreek (methi) leaves
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1 1/2 tsp chaat masala
salt to taste

Other Ingredients
oil for deep-frying

Method
  1. Heat the oil for deep-frying in a deep non-stick pan and fry the potatoes till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
  2. Deep-fry the cauliflower till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  4. When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.
  5. Add the fenugreek leaves and sauté on a medium flame for 2 minutes.
  6. Add the fried potato and cauliflower pieces, chaat masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Serve hot.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 30 Apr 15 02:46 PM


Love this recipe.
 on 29 Apr 15 05:18 PM


Aloo gobi methi tuk, the deep fried veggies and methi combination gives a awesome taste to the subzi, with a tangy chaat masala and spiced with green chilli.
 on 06 Dec 10 05:52 PM


Good recipe for cauliflower sabzi! the methi, aloo go well with it. A good alternative to the routine recipe.