Aloo Gobi Methi Tuk
by Tarla Dalal
Added to 375 cookbooks
This recipe has been viewed 66317 times
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.
- 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.
- Deep-fry the cauliflower till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
- 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.
- When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the fenugreek leaves and sauté on a medium flame for 2 minutes.
- 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.
- Serve hot.
Nutrient values per serving
|Vitamin A||571.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2 mg|
|Vitamin C||49.2 mg|
|Folic Acid||21.2 mcg|
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