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.
or 140 to 150 grams aloo
small head cauliflower
or 100 to 125 grams gobi
fresh fenugreek leaves
(methi leaves) - tightly packed
green chili + ½ inch ginger
- made into a paste in a mortar-pestle or about 1.5 teaspoon ginger - green chili paste
kashmiri red chili powder
dry mango powder
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.
full recipe -