Aloo gobi methi tuk recipe is a dry curry from Sindhi cuisine. You can easily make flavor packed potatoes, cauliflower and fenugreek leaves curry in 20 minutes. Also you do not require much of spices or seasoning for this curry. All the flavor comes from methi leaves. Here is how to make easy aloo gobi methi tuk recipe with step by step photos.
Methi is the Indian name for fresh fenugreek leaves and it grows abundantly in winter. Again gobi or cauliflower is a winter vegetable. Tuk recipes are signature of Sindhi cuisine where the veggies are usually deep fried once or twice.
Here in this aloo gobi methi tuk recipe we first deep fry the par boiled veggies. They are them sauteed with fresh fenugreek leaves and a simple seasoning.
Aloo gobi methi tuk recipe is a celebration of fresh winter produce. As I see fresh methi leaves and gobi everywhere it is natural that I cook a lot with them during winter. This Aloo methi gobi tuk is a family favorite and make it often during the methi season.
I deep fry the aloo and gobi for this recipe and I highly recommend the same. This curry is supposed to be dry, crispy and rustic that you can only achieve with deep frying.
You can air fry or grill the veggies in oven but sauteing the steamed or par boiled veggeies in oil will only make them soggy. The special curry will be yet another sabzi with methi leaves. So if you don’t ave any health reasons, please go with deep frying for this recipe 🙂
This is a wholesome nourishing dish that even toddlers and kids will love. As it is a dry curry it is also mess free for them to eat.
This aloo gobi methi tuk tastes best with a mild pulao. You can also wrap this roti or phulka for toddlers and kids. This curry also goes very well with rice and dal.
Recipe Notes and Tips
Potatoes are usually unpeeled for this recipe but I prefer to peel them.
I prefer to par boil the veggies instead of steaming or pressure cooking. Sometimes steamed potatoes soak up oil and turn soggy on frying. So par boil the potatoes for just 5-6 minutes and rinse under cold water.
Then pat them dry on a clean kitchen towel before deep frying.
Along with fresh fenugreek leaves you can also use a dash of kasuri methi for intense flavor.
Aloo gobi meti tuk is a no onion garlic recipe traditionally but you can saute some finely chopped onions along with methi leaves.
More side dish recipes you might like
How To Make Aloo Gobi Methi Tuk Recipe Step by Step
Clean and separate cauliflower into bite size florets and par boil in salted water for 4-6 minutes. Drain and set aside.
Peel and cut the potatoes into wedges. Par boil them in water for 5-6 minutes. Drain and pat dry on a kitchen towel.
Pick and rinse the fenugreek or methi leaves thoroughly of any grit, mud and dirt.
Heat oil for deep frying. Deep fry the potatoes and cauliflowers until crispy and golden. Drain excess oil and set aside.
Remove excess oil from the same pan retaining 3 teaspoons. Temper with cumin seeds, slit green chilies and ginger.
Add the cleaned methi leaves and saute well for 2 minutes.
Add the fried aloo and gobi. Season wit salt, chili powder and turmeric powder. Mix well and saute for 3-4 minutes.
Sprinkle chaat masala powder and serve aloo gobi methi tuk warm with rice or roti.
I hope you will try this easy coriander powder recipe and enjoy as much as we did.
Aloo Gobi Methi Tuk Recipe
Aloo Gobi Methi Tuk
1 CUP = 250 ml
Ingredients
- 1.5 cups cauliflower florets 1 small head cauliflower
- 2 large potatoes
- 1.5 cups fresh fenugreek leaves methi leaves
- 3 teaspoons oil more for deep frying
- 1 teaspoon cumin seeds
- 2 green chilies slit
- 1/2 teaspoon minced ginger
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- salt to taste
Instructions
- Clean and separate cauliflower into bite size florets and par boil in salted water for 4-6 minutes. Drain and set aside.
- Peel and cut the potatoes into wedges. Par boil them in water for 5-6 minutes. Drain and pat dry on a kitchen towel.
- Pick and rinse the fenugreek or methi leaves thoroughly of any grit, mud and dirt.
- Heat oil for deep frying. Deep fry the potatoes and cauliflowers until crispy and golden. Drain excess oil and set aside.
- Remove excess oil from the same pan retaining 3 teaspoons. Temper with cumin seeds, slit green chilies and ginger.
- Add the cleaned methi leaves and saute well for 2 minutes.
- Add the fried aloo and gobi. Season wit salt, chili powder and turmeric powder. Mix well and saute for 3-4 minutes.
- Sprinkle chaat masala powder and serve aloo gobi methi tuk warm with rice or roti.
Mayura says
Hi Harini, I had bookmarked this recipe sometime back as it was new to me. Today I tried and I really wanted to share few words with you. First of all this recipe turned out yummy. I am recently wed and my cousin referred your blog to me. I fond your recipes very easy and I make them well every time. I have already tried vatha kuzhambu, garlic rasam and potato fry any times from your blog. Yum 🙂 Can you add simple north Indian dal recipes please?
Dhivya says
Hi Harini, I am a silent reader of your blog and I just wanted to thank you today. My son who never eats veggies other than okra and potato is a big fan of this gobi methi recipe. I have been this two ties a week and I ain’t complaining. Thank you so much for your easy recipes