Ingredients :
- Large potatoes with skin - 4 (500 g)
- Fenugreek - 200 g
- Salt to taste
- Oil - 5 tbs (75 ml)
- Mustard seeds - 2 g
- Curry leaves
- Ginger paste, strained - 20 g
- Garlic paste, strained - 10 g
- Cauliflower - 800 g (cut into medium sized flowerettes)
- Yellow chilli powder - 1 tsp (9 g)
- Amchur powder - 1 tsp (9 g)
- Cummin powder - 1/2 tsp (2 g)
- Fresh black pepper powder, coarsely ground - 1/2 tsp (1.5 g)
- A generous pinch of kasuri methi
- For the garnishing : 30 g fresh pomegranate seeds
Method:
- 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 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.
- To serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.
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