Ingredients:

Potatoes – 4-5 cut into cubes

Cauliflower – 1 cut into small florets

Fresh Fenugreek (Methi) Leaves – 1 cup finely chopped

Green Chillies – 3

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Cumin Seeds – 1 tbsp

Turmeric Powder – 1 tsp

Red Chilly Powder – 1 tsp

Coriander Powder – 1 tsp

Curry Leaves – 1 sprig

Coriander Leaves – 1/2 bunch finely chopped

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a cooker boil water and add potatoes and cauliflower and half cook for 3-4 minutes. Drain the water and keep it aside.

In a mixie, grind green chillies, fennel seeds and poppy seeds into a fine paste.

In a kadai, heat ghee/oil and once hot add cumin seeds, curry leaves, methi leaves, and the green chilli paste one after the other and saute for a few minutes.

Now add the half cooked potatoes and cauliflower – add turmeric powder, red chilli powder, coriander powder and salt and mix well and cook on a medium flame till the potatoes/cauliflower become crisp and golden.

Garnish with chopped coriander leaves and the yummy Aloo Gobi Methi Dry subji is ready to taste !

 

 

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