Ingredients Jump to Instructions ↓

  1. 4 Potatoes with skin (large)

  2. 1 tablespoon 15ml Fenugreek Salt - to taste

  3. 1/3 cup 78ml Oil

  4. 1/8 oz 3.6g Mustard seeds

  5. 24 Curry leaves

  6. 2/3 oz 18g Ginger paste - strained

  7. 1/3 oz 9 1/2g Garlic paste - strained

  8. 1 3/4 lbs 794g / 28oz Cauliflower (cut into medium-sized flowerets)

  9. 1 teaspoon 5ml Yellow chile powder

  10. 1 teaspoon 5ml Amchur powder

  11. 1/2 teaspoon 2 1/2ml Cumin powder

  12. 1/2 teaspoon 2 1/2ml Fresh black pepper powder - coarsely ground Generous pinch of kasuri methi For The Garnishing

  13. 1 1/8 oz 31g Fresh pomegranate seeds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions QUARTER the potatoes and then halve each quarter lengthwise. Blanch in salted boiling water until al dente (almost cooked, but not soft and squishy). Drain and keep aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Wash in running water, drain and keep aside. Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry leaves. Stir for some time. Add the ginger paste and garlic paste. Stir-fry until the moisture evaporates. Then add fenugreek and stir for a few seconds. Add cauliflower, yellow chile powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al dente. Uncover and increase to medium heat. Add potatoes and stir-fry for five minutes. Sprinkle amchur powder, cumin powder, pepper powder and kasuri methi. Stir well. Check the seasoning and remove from heat. To Serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.


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