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
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 !