aloo gobi methi tuk recipe, how to make aloo gobi methi tuk recipe

by dassana amit updated April 1, 2014

aloo gobi methi tuk recipe – this recipe of aloo gobi methi tuk was in the drafts from some time and an easy one to post. i do have some navratri fasting recipes that i made these days and will post them soon. need to work on all the images.

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 sauted 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.

if you are looking for more dry veggies then do check aloo gobi, aloo methi, aloo capsicum, aloo baingan, aloo french beans and aloo matar recipe.

aloo gobi methi tuk recipe

Author: dassana

Recipe type: side

Cuisine: indian, sindhi

• 2 medium potatoes/aloo – 140 to 150 gms
• 1 small head cauliflower/gobi – 100 to 125 gms
• 1 cup fresh fenugreek leaves/methi, tightly packed
• 1 green chili + ½ inch ginger, made into a paste in a mortar-pestle, about 1.5 tsp ginger – green chili paste
• ½ tsp cumin seeds/jeera
• a pinch of turmeric powder/haldi
• ¼ tsp kashmiri red chili powder/kashmiri lal mirch
• ¼ tsp asafoetida powder/hing
• ¼ tsp dry mango powder/amchur powder
• ½ tsp coriander powder/dhania powder
• 1.5 tsp chaat masala
• 2.5 tbsp oil
• rock salt or black salt as required

1. rinse, peel and dice the potatoes. chop into small pieces so that they are quick to cook.
2. rinse and chop or break the cauliflower into small florets.
3. rinse the fresh methi/fenugreek leaves very well in water.
4. drain and then chop them finely.
5. boil enough water with salt in a pan.
6. add the cauliflower and potatoes to the hot boiling water and cook them for 3-4 mins.
7. 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.
8. heat oil in a non-stick pan or in a thick bottomed pan or kadai.
9. add the cumin seeds.
10. when they crackle, add the asafoetida.
11. stir and then add the ginger-green chili paste.
12. saute for about 15-20 seconds on a low flame.
13. then add the drained and partly cooked potatoes and cauliflower.
14. saute stirring often till light golden spots are seen on cauliflower and the potatoes.
15. then add the chopped fenugreek leaves or methi.
16. stir well and then add the following spice powders one by one – turmeric, red chili powder, coriander powder and dry mango powder.
17. season with ¼ tsp salt and stir well.
18. keep on stirring and sauting the veggies, till the methi leaves are cooked well and become crisp.
19. in the meantime the potatoes and cauliflower would also become crisp and become golden.
20. lastly before serving add the chaat masala and stir well.
21. check the seasoning and add more salt, red chili powder, chaat masala or dry mango powder if required.
22. serve aloo gobi methi tuk hot or warm with chapatis, rotis or bread.

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