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    Home » Side Dish » Aloo-Gobhi WIth Methi/Potato-Cauliflower With Fenugreek

    Aloo-Gobhi WIth Methi/Potato-Cauliflower With Fenugreek

    Published: Nov 25, 2017 · Modified: Mar 17, 2018 by Bhawana ·

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    This write up is from my old days when I blogged in 2007. Keeping it as it is.Its a long time now that I found this recipe. I just copied it from internet and was with me from the time I started blogging :). Initially I was hesitant to try this as could not think of methi/fenugreek leaves mix with cauliflower/gobhi. But before two months I made this in dinner and was amazed. It was wonderful :). My husband liked it very much. We had this with paratha/flatbread and raita and really it was heavenly taste :)). Now whenever cauliflower comes home 🙂 I make this with kasoori methi :). Try this once I am sure you will love it :D.

    aloo gobhi methi ke sath

    Ingredients Sufficient For 3-4 People

    1 Head Cauliflower (phool gobhi), washed,Cut into small florets
    2 Medium sized Potatoes/aloo, chopped into 8 pieces
    2-3 fistful fresh fenugreek/methi leaves
    1 teaspoon mustard seeds
    1 teaspoon Cumin seeds
    1 Medium sized onion finely chopped
    1 teaspoon ginger finely chopped
    Salt to taste
    2 Green chillies finely chopped
    1 teaspoon Dry mango powder (amchur) (optional)
    1 teaspoon lemon (nimbu) juice (optional)
    Cooking oil for frying

    Method : Soak the cauliflower/gobhi florets in turmeric water for 5 minutes. Remove and wash again. Doing so if any insect is there in cauliflower, will come out :). Drain and keep aside.

    Fenugreek/methi leaves can be used directly but if its bitter taste is not suitable than sprinkle and rub salt on the fenugreek/methi leaves. Keep aside for 5 minutes and then wash properly.(This is done to reduce the bitterness of the fenugreek). Shake, dry and keep aside.

    Heat enough oil in a pan and deep fry the potatoes on medium heat then on high heat until they fully cooked and with a crunchy and golden outer crust. Sprinkle with salt and keep aside.

    Heat the oil in another pan and add mustard & cumin seeds. Once they start spluttering add chopped onion. Fry this until onion changes its color to golden brown. To this mix ginger and fenugreek/methi leaves. Stir well and cook for about 2-3 min. Add cauliflower and salt. Cook covered on low heat for about 4-5 min. Stir occasionally. Add green chillies and continue to stir until the cauliflower is soft and the moisture has dried. Now add potatoes and mix well. Add mango powder and lemon juice; cook for 2-3 min on low flame. Remove from heat and serve hot garnished with fresh coriander leaves.

    I loved its taste....

     

    If you try this recipe then we would love to hear from you. Do share a picture with us on code2cook2017@gmail.com or tag me at @code2cook using hashtag #code2cook.

    Also if you liked this recipe, Do not forget to rate us at the end of the post. You can follow me on Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

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    Comments

    1. Neeraj Kumar

      August 31, 2018 at 11:51 pm

      Taste bhi health bhi!

      Reply
    2. Divya Agrawal

      December 21, 2017 at 10:15 am

      Tempting ????

      Reply
    3. Divya Agrawal

      December 21, 2017 at 10:15 am

      Tempting 🙂

      Reply
    4. Pavani N

      November 29, 2017 at 9:12 pm

      Simple, flavorful and delicious cauliflower curry. Love the addition of methi.

      Reply

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