Aloo Gobhi Methi Ka Tuk

dum gobi recipe
AuthorMeher Lulia
RatingDifficultyBeginner

Preparation of Aloo Gobhi Methi Ka Tuk

dum gobi recipe
Yields4 Servings
Cook Time30 minsTotal Time30 mins
 2000 g large potatoes with skin
 200 g fenugreek
 Salt to taste
 5 tbsp 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 tsp yellow chilli powder
 1 tsp amchur powder
 0.50 tsp cummin powder
 0.50 tsp fresh black pepper powder, coarsely ground
 A generous pinch of kasuri methi
 For the garnishing: 30 g fresh pomegranate seeds

1

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.

2

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 six 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.

3

To serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.

Nutrition Facts

Servings 4

Ingredients

 2000 g large potatoes with skin
 200 g fenugreek
 Salt to taste
 5 tbsp 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 tsp yellow chilli powder
 1 tsp amchur powder
 0.50 tsp cummin powder
 0.50 tsp fresh black pepper powder, coarsely ground
 A generous pinch of kasuri methi
 For the garnishing: 30 g fresh pomegranate seeds

Directions

1

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.

2

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 six 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.

3

To serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.

Aloo Gobhi Methi Ka Tuk

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