Aloo Gobi Methi Tuk
by Tarla Dalal
aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | with 27 amazing images.
aloo gobi methi tuk is a flavorful and simple Sindhi recipe that combines the goodness of potatoes, cauliflower, and fenugreek leaves. Learn how to make aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe |
The crispy texture of the fried vegetables, combined with the aromatic spices and the slightly bitter taste of fenugreek leaves, creates a delightful flavor profile. The aloo gobi methi tuk sabzi is known for its unique taste and aroma. The crispy, golden-brown vegetables, combined with the aromatic spices, create a symphony of flavors that will tantalize your taste buds.
This simple yet satisfying recipe is perfect for a quick weeknight meal or a special occasion. The crispy fried vegetables, tossed in a flavorful masala, create a mouthwatering combination that will leave you wanting more. Serve potato cauliflower and fenugreek sabzi hot with fluffy phulkas or Sindhi koki.
pro tips to make aloo gobi methi tuk: 1. Use fresh fenugreek leaves for the best flavor. If using dried, soak them in warm water to rehydrate before adding to the dish. 2. Soaking the cut potatoes in water for 10-15 minutes can help remove excess starch and prevent them from discoloration. 3. Deep frying partially cooks the vegetables, reducing the cooking time required. They absorb the flavors of the spices more effectively.
Enjoy aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | with detailed step by step photos.
Aloo Gobi Methi Tuk recipe - How to make Aloo Gobi Methi Tuk
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Aloo Gobi Methi Tuk
1 1/2 cups potato wedges
1 1/2 cups cauliflower florets
1 cup finely chopped fenugreek leaves (methi)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chaat masala
1/2 tsp dried mango powder (amchur)
salt to taste
Other Ingredients For Aloo Gobi Methi Tuk
oil for deep-frying
For aloo gobi methi tuk
- For aloo gobi methi tuk
- To make {span class="bold1"}aloo gobi methi tuk{/span}, heat the oil for deep-frying in a deep non-stick pan and fry the potatoes till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
- Deep-fry the cauliflower till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the fenugreek leaves and sauté on a medium flame for 2 minutes.
- Add the fried potato and cauliflower pieces, turmeric powder, coriander-cumin seeds powder,chaat masala, amchur powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve the {span class="bold1"}aloo gobi methi tuk{/span} hot.
like aloo methi tuk recipe
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aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | then do try other sindhi recipes also:
- Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast |
- aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk |
what is aloo methi tuk recipe made of?
- See the below image of list of ingredients for making aloo methi tuk recipe.
how to make aloo methi tuk
- To make aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | heat the oil for deep-frying in a deep non-stick pan and add 1½ cups potatoes wedges.
- Deep fry the potatoes till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper. Keep aside.
- Add 1½ cups of cauliflower florets.
- Deep-fry the cauliflower till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper. Keep aside.
- Heat 1 tbsp oil in a broad non-stick pan.
- Add 1 tsp cumin seeds (jeera).
- Add a pinch of asafoetida.
- Sauté on a medium flame for a few seconds.
- When the seeds crackle, add 1½ tsp ginger-green chilli paste. Ginger-green chili paste is an essential ingredient in Aloo Gobi Methi Tuk, elevating the dish from simple to flavorful and delicious.
- Sauté on a medium flame for a few seconds.
- Add 1 cup finely chopped fenugreek leaves (methi). Methi has a distinctive, slightly bitter taste that complements the blandness of potatoes and cauliflower, adding a complex flavor dimension.
- Sauté on a medium flame for 2 minutes.
- Add the fried potato. The golden-brown color of the fried potato wedges adds a visually appealing element to the dish.
- Add the cauliflower florets. Frying gives the cauliflower a crispy exterior, which provides a delightful contrast to the soft interior of the vegetable.
- Add ¼ tsp turmeric powder (haldi). Turmeric is a natural yellow coloring agent, giving the dish a vibrant and appetizing appearance.
- Add 1 tsp coriander (dhania) cumin seeds (jeera) powder. By adding coriander and cumin powder, the Aloo Gobi Methi Tuk becomes more flavorful, aromatic, and well-rounded. These spices work together to create a harmonious blend of flavors that elevate the dish to a new level.
- Add ½ tsp chaat masala. Chaat masala in aloo gobi methi tuk recipe enhances the flavor profile with its complex blend of spices.
- Add ½ tsp amchur powder. Amchur powder, also known as dry mango powder, adds a tangy and slightly sweet flavor to the Aloo Gobi Methi Tuk recipe.
- Add salt to taste.
- Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve the aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | hot.
pro tips to make aloo methi tuk
- Use fresh fenugreek leaves for the best flavor. If using dried, soak them in warm water to rehydrate before adding to the dish.
- Soaking the cut potatoes in water for 10-15 minutes can help remove excess starch and prevent them from discoloration.
- Deep frying partially cooks the vegetables, reducing the cooking time required. They absorb the flavors of the spices more effectively.
| Energy | 151 cal |
| Protein | 2 g |
| Carbohydrates | 15.6 g |
| Fiber | 2.7 g |
| Fat | 9 g |
| Cholesterol | 0 mg |
| Vitamin A | 265.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 29.8 mg |
| Folic Acid | 31.7 mcg |
| Calcium | 43 mg |
| Iron | 1 mg |
| Magnesium | 28.1 mg |
| Phosphorus | 44.3 mg |
| Sodium | 26.9 mg |
| Potassium | 194.2 mg |
| Zinc | 0.5 mg |
Takes more time to make as compared to the time mentioned. But its worth all the efforts. Superb and a unique taste. Loved it
Edited after original posting.
Love this recipe.
Aloo gobi methi tuk, the deep fried veggies and methi combination gives a awesome taste to the subzi, with a tangy chaat masala and spiced with green chilli.
Good recipe for cauliflower sabzi! the methi, aloo go well with it. A good alternative to the routine recipe.