sindhi aloo gobi methi tuk

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Sindhi aloo gobi methi tuk recipe with step by step photos. This is a dry spiced curry made with sauteed potatoes, cauliflower and fresh fenugreek leaves. An easy and delicious recipe from the sindhi cuisine.

aloo gobi methi tuk recipe

I did check this recipe in tarla dalal’s book. But then made my own variations as per the Aloo tuk i often make. The original recipe calls for deep frying of the potatoes and cauliflower. I have partly steamed them first and then sauteed them later. this is also a no onion no garlic recipe.

Aloo gobi methi tuk goes very well with chapatis, phulkas or bread accompanied with a bowl of yogurt or cucumber raita or vegetable raita.

Simple food and healthy too. you can also serve it as a side dish with some steamed basmati rice along with sindhi dal or dal tadka or dal fry.

How to make sindhi aloo gobi methi tuk

Preparation

1. Rinse, peel and dice 2 potatoes. chop into small pieces so that they are quick to cook.

aloo gobi methi tuk recipe

2. Rinse and chop or break 1 small head of cauliflower (gobi) into small florets.

aloo gobi methi tuk recipe

3. Rinse fresh methi (fenugreek leaves) very well in water.

aloo gobi methi tuk recipe

4. Drain and then chop them finely.

aloo gobi methi tuk recipe

5. In a pan take enough water and add salt. Bring the water to a boil.

aloo gobi methi tuk recipe

6. Add the cauliflower and potatoes to the hot boiling water.

aloo gobi methi tuk recipe

7.  cook them for 3-4 minutes.

aloo gobi methi tuk recipe

8. Switch off the stovetop. Cover the pan with the lid.

aloo gobi methi tuk recipe

9. Keep both the veggies immersed in the hot water for about 4 to 5 minutes.

aloo gobi methi tuk recipe

10. Later drain and keep aside.

aloo gobi methi tuk recipe

11. Measure all the spices and keep ready.

aloo gobi methi tuk recipe

Making aloo gobi methi tuk

12. Heat 2.5 tablespoon oil in a non-stick pan or in a thick bottomed pan or kadai. Add ½ teaspoon cumin seeds (jeera).

aloo gobi methi tuk recipe

13. Let them crackle.

aloo gobi methi tuk recipe

14. Then add ¼ teaspoon asafoetida (hing).

aloo gobi methi tuk recipe

15. Stir well.

aloo gobi methi tuk recipe

16. Then add 1.5 teaspoons ginger-green chili paste.

aloo gobi methi tuk recipe

17. Saute for about 15-20 seconds on a low flame.

aloo gobi methi tuk recipe

18. Then add the drained and partly cooked potatoes and cauliflower (gobi).

aloo gobi methi tuk recipe

19. Start sauteing them. Stirring often saute, till light golden spots are seen on cauliflower and the potatoes.

aloo gobi methi tuk recipe

20. Then add 1 cup of chopped fenugreek leaves or methi.

aloo gobi methi tuk recipe

21. Stir well.

aloo gobi methi tuk recipe

22. Then add the following spice powders one by one 1 pinch of turmeric, ¼ teaspoon red chili powder and ½ teaspoon coriander powder.

aloo gobi methi tuk recipe

23. Also add ¼ teaspoon amchur powder (dry mango powder).

aloo gobi methi tuk recipe

24. Mix well.

aloo gobi methi tuk recipe

25. Season with ¼ teaspoon salt or as required.

aloo gobi methi tuk recipe

26. Stir well. Keep on stirring and sauteing the veggies, till the methi leaves are cooked well and become crisp.

aloo gobi methi tuk recipe

27. In the meantime, aloo and gobi would also become crisp and golden.

aloo gobi methi tuk recipe

28. Lastly, before serving add 1.5 teaspoon chaat masala powder.

aloo gobi methi tuk recipe

29. Stir well. Check the seasoning and add more salt, red chili powder, chaat masala or dry mango powder (amchur), if required.

aloo gobi methi tuk recipe

30. serve Sindhi Aloo gobi methi tuk hot or warm with chapatis, rotis or bread.

aloo gobi methi tuk recipe
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aloo gobi methi tuk recipe

sindhi aloo gobi methi tuk

4.84 from 6 votes
This sindhi aloo gobi methi tuk is a dry spiced curry made with sauteed potatoes, cauliflower and fresh fenugreek leaves. A delicious recipe from the sindhi cuisine.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Indian, Sindhi
Course: Side Dish

Servings 3 to 4
Units

Ingredients

  • 2 medium potatoes or 140 to 150 grams aloo
  • 1 small head cauliflower or 100 to 125 grams gobi
  • 1 cup fresh fenugreek leaves (methi leaves) - tightly packed
  • 1 green chili + ½ inch ginger - made into a paste in a mortar-pestle or about 1.5 teaspoon ginger - green chili paste
  • ½ teaspoon cumin seeds
  • 1 pinch turmeric powder
  • ¼ teaspoon kashmiri red chili powder
  • ¼ teaspoon asafoetida powder (hing)
  • ¼ teaspoon dry mango powder (amchur powder)
  • ½ teaspoon coriander powder (ground coriander)
  • 1.5 teaspoon chaat masala
  • 2.5 tablespoon oil
  • rock salt or black salt as required

Instructions

preparation

  • Rinse, peel and dice the potatoes. Chop into small pieces so that they are quick to cook.
  • Rinse and chop or break the cauliflower into small florets.
  • Rinse the fresh methi/fenugreek leaves very well in water. Drain and then chop them finely.
  • Boil enough water with salt in a pan. Add the cauliflower and potatoes to the hot boiling water and cook them for 3-4 minutes.
  • Switch off the stove top. Cover the pan with the lid and keep both the veggies immersed in the hot water for about 4 to 5 mins. Later drain and keep aside.

making sindhi aloo gobi methi tuk

  • Heat oil in a non-stick pan or in a thick bottomed pan or kadai.
  • Add the cumin seeds. when they crackle, add the asafoetida.
  • Stir and then add the ginger-green chili paste.
  • Saute for about 15 to 20 seconds on a low flame.
  • Then add the drained and partly cooked potatoes and cauliflower.
  • Saute stirring often till light golden spots are seen on cauliflower and the potatoes.
  • Then add the chopped fenugreek leaves or methi.
  • Stir well and then add the following spice powders one by one - turmeric, red chili powder, coriander powder and dry mango powder.
  • Season with 1/4 teaspoon salt and stir well.
  • Keep on stirring and sauteing the veggies, till the methi leaves are cooked well and become crisp.
  • In the meantime the potatoes and cauliflower would also become crisp and become golden.
  • Lastly, before serving add the chaat masala and stir well.
  • Check the seasoning and add more salt, red chili powder, chaat masala or dry mango powder if required.
  • Serve sindhi aloo gobi methi tuk hot or warm with chapatis, rotis or bread.

Nutrition Info Approximate values

Nutrition Facts
sindhi aloo gobi methi tuk
Amount Per Serving
Calories 194 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 932mg41%
Potassium 292mg8%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 50IU1%
Vitamin C 25mg30%
Calcium 339mg34%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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12 Comments

  1. Yet another amazing recipe. I have now made probably a dozen or so recipes from this website and they have all been delicious. This is without doubt the best food website I have found. This recipe is great, the chat masala adds a really nice flavour. Will be making it again (and again).5 stars

  2. Hi! I am from the UK and I spent some time in india last year, eating so many delicious foods which we don’t see in our Indian restaurants. I have been following your recipes to try and recreate the dishes I ate at home and having great success. Thanks so much! It’s not easy to get hold of fresh fenugreek here. Could I use the dried kind?4 stars

    1. thanks a lot kelly. you can use dried fenugreek leaves. but just add 1 to 2 tablespoons of it.

  3. I m having Methi leaves at home and was not in a mood to eat aloo methi or methi paratha..
    dish really sounds tasty I’ll make this today itself and will share my views… hope my husband and daughter likes it 😉

  4. Absolutely love your recipes. Have tried few and they all came out excellent. What I like about your style is you keep it healthy yet flavorful.5 stars

  5. I absolutely love all the recipes! Simple to follow and turns out fantastic 🙂 thanks a million- I am new to cooking and this is turning out to be a great guide.

  6. Thankyou for another lovely recipe. I made it today and it has come out real good. I must have added more amchur powder so I omitted chat masala. It still tastes very nice!