|
Ingredients
|
Quantity
|
|
Potatoes with skin
|
4 large
|
|
Fenugreek
|
1 tbsp
|
|
Salt
|
to taste
|
|
Oil
|
1/3
oil
|
|
Mustard seeds
|
1/8 oz
|
|
Curry leaves
|
24
|
|
Ginger paste – strained
|
2/3 oz
|
|
Garlic paste – strained
|
1/3 oz
|
|
Cauliflower (cut into medium – sized
flowerets )
|
1 ¾ pounds
|
|
Yellow chilli powder
|
1 tsp
|
|
Amchur powder
|
1tsp
|
|
Cumin powder
|
½ tsp
|
|
Fresh black powder – coarsely ground
|
½ tsp
|
|
Generous pinch of kasuri methi
|
|
|
For
garnishing :
|
|
|
Fresh pomegranate seeds
|
1 1/8 oz
|
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, 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.