Aloo Gobi Methi Tuk


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Crispy potaotes and cauliflower make a wonderful combination with methi leaves. This tasty vegetable is sure to perk up any meal and it is one of my personal favourites.

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

Other ingredients
oil for deep-frying

  1. Cut the potatoes into thick wedges (lengthwise) with the skin on.
  2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.
  3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.
  4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.
  5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.
  6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.
  7. Serve hot.

  1. An easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 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.