aloo gobi methi tuk recipe
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4.67 from 3 votes

sindhi aloo gobi methi tuk

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 Time20 mins
Cook Time20 mins
Total Time40 mins
Course: side dish
Cuisine: indian, sindhi
Servings: 3 to 4
Calories: 194kcal
Author: Dassana Amit


  • 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



  • 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.


Calories: 194kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 932mg | Potassium: 292mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 25mg | Calcium: 339mg | Iron: 6.8mg