Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 lg Potatoes with skin; (500 g.)
- 200 g Fenugreek
- 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
- A generous pinch of kasuri
- Salt to taste
Preparation
MMMMM---------------------FOR THE GARNISHING-------------------------- 30 g Fresh pomegranate seeds. 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
