Authentic Sindhi Style Aloo Gobi Methi Tuk Recipe: Flavorful Blend of Potatoes, Cauliflower, and Fenugreek Leaves
Indulge in the rich culinary heritage of Sindhi cuisine with our tantalizing Aloo Gobi Methi Tuk recipe. This traditional dish brings together the earthy flavors of potatoes (aloo), cauliflower (gobi), and the distinct bitterness of fenugreek leaves (methi) for a mouthwatering experience that will transport your taste buds to the streets of Sindh.
Aloo Gobi Methi Tuk Recipe is a simple and very flavourful dish from the Sindhi Cuisine. Traditionally, the recipe calls to deep fry the potatoes and cauliflower florets in oil, but here we have shallow fried for a healthier version.
Prepared with a medley of aromatic spices and cooked to perfection, our Sindhi Style Aloo Gobi Methi Tuk is a celebration of textures and flavors. Each bite offers a delightful crunch from the fried potatoes and cauliflower, balanced by the subtle bitterness and nuttiness of fenugreek leaves.
Serve Aloo Gobi Methi Tuk Recipe with Phulka, Sindhi Kadhi and Lauki raita to make a complete meal.
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4 Servings
Ingredients
- 2 Potato (Aloo) , cut into wedges
- 1 cup Cauliflower (gobi) , cut into florets
- 1 cup Methi Leaves (Fenugreek Leaves) , finely chopped
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 inch Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 1 teaspoon Chaat Masala Powder
- Salt , to taste
How to make Authentic Sindhi Style Aloo Gobi Methi Tuk Recipe: Flavorful Blend of Potatoes, Cauliflower, and Fenugreek Leaves
To begin making Aloo Gobi Methi Tuk Recipe, heat oil in a wide pan in low flame, add the potato wedges, sprinkle and shallow fry them till golden brown, occasionally stir them in between. Cover the pan to help in cooking the potatoes faster. Once done, drain on an absorbent paper and keep them aside.
In the same oil shallow fry the cauliflower florets, sprinkle a little salt and cook them till golden brown and keep them aside.
Add a little oil in the same wide pan and add the cumin seeds and let it sputter. Add the asafoetida as well.
Add the chopped ginger and green chilli and sauté for two minutes.
To this add the finely chopped methi leaves and sauté on a low flame for a couple of minutes until the methi shrinks and reduces in size.
Once the fenugreek leaves are cooked, add the cooked potato wedges and cauliflower florets and mix it well.
Add the chaat masala and stir to combine the Aloo Gobi Methi Tuk. Stir fry for another 3 to 4 minutes so the flavours are well absorbed. Once done, check the salt and adjust to taste accordingly. Turn off the heat and transfer the Aloo Gobi Methi Tuk to as serving bowl and serve hot.
Serve Aloo Gobhi Methi Tuk Recipe with Phulka, Sindhi Kadhi and Lauki raita to make a complete meal.
