Recipe - Aloo Gobhi Methi Ka Tuk

4 lg Potatoes with skin; (500 g.)
200 g Fenugreek
Salt to taste
5 tablespoon Oil; (75 ml.)
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 teaspoon Yellow chilli powder; (5 g.)
1 teaspoon Amchur powder; (5 g.)
One half teaspoon Cummin powder; (2 g.)
One half teaspoon Black pepper powder; (1.5
g.)
A generous pinch of kasuri
methi

FOR THE GARNISHING
30 g Fresh pomegranate seeds.

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 and season
with mustard seeds. When they crackle, add curry leaves. Stir for
some time. Add the ginger paste and garlic paste. Stirfry 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 stirfry for five
minutes. Sprinkle amchur powder, cummin powder, pepper powder and
kasuri methi. Stir well. Check the seasoning and remove from heat.
Garnish with pomegranate and serve with tandoori paratha or bidari
paratha or puri.

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