| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Potatoes with skin; (500 g.) |
| 200 |
g |
Fenugreek |
|
|
Salt to taste |
| 5 |
tb |
Oil; (75 ml.) |
| 2 |
g |
Mustard seeds |
| 24 |
|
Curry leaves |
| 20 |
g |
Ginger paste; strained |
| 10 |
g |
Garlic paste; strained |
| 800 |
g |
Cauliflower; cut into medium |
|
|
; sized flowerettes |
| 1 |
ts |
Yellow chilli powder; (5 g.) |
| 1 |
ts |
Amchur powder; (5 g.) |
| 1/2 |
ts |
Cummin powder; (2 g.) |
| 1/2 |
ts |
Black pepper powder; (1.5 g.) |
|
|
A generous pinch of kasuri methi |
| 30 |
g |
Fresh pomegranate seeds. |
INSTRUCTIONS
FOR THE GARNISHING
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 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 chilli 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, cummin powder, pepper powder and
kasuri methi. Stir well. Check the seasoning and remove from heat.
Garnish with pomegranate and serve with tandoori paratha or bidari
paratha or puri.
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