Charishmas Methi Aloo Ki Sabzi Food

CHARISHMA'S MASALA GOBHI ALOO SABZI

Steps:

• Heat oil in a skillet.
• Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
• Allow to sizzle.
• Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
• Add chopped ginger and green chillies.
• Continue to stir-fry until the raw smell of ginger is gone.
• Fold in the cauliflower florets.
• Add the masala powders and toss to coat the florets in the same.
• Stir in the tomato paste and salt.
• Cover and cook for 10 minutes until the cauliflower florets become tender.
• Uncover and toss in the boiled and drained potatoes.
• Remove from flame.
• Stir in the beaten yoghurt.
• Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice.
• Enjoy!

CHARISHMA'S METHI ALOO KI SABZI

Steps:

• Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
• Heat oil in a pot.
• Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
• Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
• Once they stop crackling, add the prepared masala paste and stir well.
• Cook till the oil separates from the masala.
• Add the chopped fenugreek leaves and boiled potatoes.
• Mix well, then fold in salt to taste.
• Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
• Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
• We enjoyed this with roasted pappadams.