| Indian food Recipes |
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We have bought you hundreds of original Indian
recipes and that too completely free.
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Please note that Indian sweets usually contain
a high dose of sugar and fats and may not be
suitable for people who suffer from health conditions
like diabetes, high blood pressure etc.
We strongly suggest you to check the ingredients
and find out by yourself about the suitability
of those items to your health conditions. Since
each and every one of us have different health
conditions its impossible for us to generalize
and tell an opinion on this matter.
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Aloo Gobhi Methi Ka Tuk recipe.
Items Required:
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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
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How to Make:
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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.
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| Serves: Four
Time required: 35 minutes |
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