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Ingredient
Restaurant Style Kadai Aloo,Gobi and Methi
Introduce
Chef :
Vandana HasijaRestaurant Style Kadai Aloo,Gobi and Methi
#Anniversary
Tongue - tickler to the core ;the Aloo Gobi Methi is a tasty sabzi featuring deep fried veggies perked up with a traditional tempering and fenugreek leaves.It is a rare combination of fenugreek and cauliflower . Fenugreek (methi) on the other hand , work perfectly with subtly flavoured veggies like potatoes and cauliflower. The combo raises this sabzi to a very high rank on the flavour scale. It is very healthy and tasty vegetable dish.
Ingredient
3 bunches
Methi leaves
1 bowl
fresh malai (cream)
3-4
green chilles
1 piece
ginger
7-8 cloves
garlic
3-4
pepper corns
6 tbsp
ghee
1 tsp
haldi
1 tsp
garam masala powder
1 tsp
red chilli powder
1 tsp
dhania powder
1 tsp
kitchen king masalas
Cooking instructions
* Step 1
Chop and soak Methi leaves for 15mins.
* Step 2
Wash under running water 3-4 times.
* Step 3
Blanch Methi leaves.
* Step 4
Drain and squeeze extra water.
* Step 5
Grind and keep it aside.
* Step 6
Heat 4 tbsp ghee in a kadai.
* Step 7
Add whole garam masalas and onions.
* Step 8
Saute onions till transparent.
* Step 9
Add tomatoes ;ginger ;garlic and green chilli paste.
* Step 10
Mix well.
* Step 11
Add all the dry masalas and malai.
* Step 12
Saute till oil leaves the sides of the pan.
* Step 13
Keep it aside and allow it to cool.
* Step 14
Grind onions,tomatoes,ginger ;garlic,green chillies and Kaju to a smooth paste.
* Step 15
Boil Gobi florets for 10mins.
* Step 16
Drain and check no worms are there.
* Step 17
Keep it aside to cool.
* Step 18
Meanwhile in a kadai heat oil.
* Step 19
Sprinkle little salt on Gobi.
* Step 20
Sprinkle little salt on aloo
* Step 21
Mix and fry separately till they are soft,tender and golden in colour.
* Step 22
Keep it aside.
* Step 23
In a kadai, heat remaining 2tbsp ghee and add methi paste.
* Step 24
Saute for 10mins and add onion and tomato paste.
* Step 25
Saute for 10mins.
* Step 26
Add 2 cups of water.
* Step 27
Boil for 10-15 mins.
* Step 28
Add aloo and gobi.
* Step 29
Boil for more 10-15mins.
* Step 30
Adjust the taste.
* Step 31
Transfer in a serving dish.
* Step 32
Serve hot with kulchas,parathas or rotis.
Note: if there is a photo you can click to enlarge it
Tag
methi leaves
cauliflower, cut into florets
potato cut into big cubes
fresh malai/ cream
Onions chopped finely
tomatoes chopped finely
green chilles
ginger
cashews soaked in milk
garlic
Pepper Corns
lavang and dalchini
Ghee
Haldi
garam masala powder
red chilli powder
dhania powder
kitchen king masalas
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