Thoroughly wash & slice the potatoes into wedges without removing their peel.
3 Medium Sized Potatoes
Heat some oil in a pan & shallow fry the potatoes till they turn light golden brown. Set the fried potatoes aside.
2 Tablespoon Oil
In the same pan add small cauliflower florets.
1.5 Cup Cauliflower Florets
Fry them till they start turning brown. Set these aside as well.
Add a little more oil to the pan if required. When it gets hot, add cumin seeds & asafoetida (heeng).
1 Teaspoon Cumin Seeds (Jeera), 1/4 Teaspoon Asafoetida (Heeng)
When the cumin seeds start to splutter, add ginger and green chillies paste.
1/2 Inch Ginger, grated, 1-2 Green Chillies (Hari Mirch), finely chopped
Finely chop the fenugreek leaves (methi) and add them to the pan. Saute for a couple of minutes.
1 Cup Fenugreek Leaves (Methi)
Then add the fried potato wedges and cauliflower florets to the pan and mix them with the fenugreek leaves.
Add red chilli powder, coriander powder, turmeric powder, chaat masala, amchur powder and rock salt and mix well to coat.
1/2 Teaspoon Red Chilli Powder (Lal Mirch), 1/4 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhania Powder), 1 Teaspoon Chaat Masala, 1/2 Teaspoon Dry Mango Powder (Amchur), 1 Teaspoon Rock Salt (Kala Namak), or according to taste
Cover the pan with a lid and cook for around 7-8 minutes till the potatoes and cauliflower are cooked. You can add very little water also if required, but the curry should be dry in the end.
Aloo Gobi Methi Tuk is now ready. Serve it hot with fresh chapati or paratha. You can also serve it along with some raita and dal.