Aloo Gobi Methi Tuk Recipe

Ingredients

• 1 1/2 cups potato wedges
• 1 1/2 cups cauliflower florets
• 1 cup finely chopped fenugreek leaves (methi)
• 1 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 1/2 tsp ginger-green chilli paste
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp chaat masala
• 1/2 tsp dried mango powder (amchur)
• salt (namak) to taste
• oil for deep-frying

Steps

1. To make aloo gobi methi tuk, 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, turmeric powder, coriander-cumin seeds powder,chaat masala, amchur powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Serve the aloo gobi methi tuk hot.