Recipe ingredients
- 4 (500 g) large potatoes with skin
- 200 g fenugreek
- Salt to taste
- 5 tbs (75 ml) 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 (9 g) yellow chilli powder
- 1 tsp (9 g) amchur powder
- 1/2 tsp (2 g) cummin powder
- 1/2 tsp (1.5 g) fresh black pepper powder, coarsely ground
- A generous pinch of kasuri methi
- For the garnishing: 30 g fresh pomegranate seeds
Recipe method
- 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.
- 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.
- To serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.
Other indian recipes:
Aloo gobhi methi ka tuk recipe
|
