aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe |
by Tarla Dalal
Added to 384 cookbooks
This recipe has been viewed 103924 times
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.
For aloo gobi methi tuk- To make aloo gobi methi tuk, 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 aloo gobi methi tuk hot.
Aloo Gobi Methi Tuk recipe with step by step photos
-
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 |
-
See the below image of list of ingredients for making aloo methi tuk recipe.
-
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.
-
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.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 151 cal |
| Protein | 2 g |
| Carbohydrates | 15.6 g |
| Fiber | 2.7 g |
| Fat | 9 g |
| Cholesterol | 0 mg |
| Sodium | 26.9 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe