Wednesday, September 2, 2009

Aloo Methi Gobi

Wishing all the people of Kerela - A Happy Onam(A State Festival, commemorating the generosity of King Mahabali).

Aloo Methi Gobi is a dry dish from the kitchens of Punjab both( India and Pakistan).This is a dish you could prepare in a jiffy,(especially when you are back home tired from work )if you have the boiled vegetables handy. Tastes really good with roti/pita/khubs/any flat bread.


1 cup boiled cauliflower florets
2 large potatoes boiled and cubed
1 bunch fenugreek(methi)leaves
2-3 (kashmiri) red chillies
1 tsp each of finely chopped ginger-garlic
2 tbs tomato puree
1/4 tsp asafoetida
salt as required
2 tsp coriander powder(dhanya)
1/4 tsp turmeric powder(haldi)
1 tsp cumin seeds
2 tbs oil

Clean and wash the fenugreek leaves add some salt and leave them for sometime (around half an hour).Then squeeze out the water thoroughly and reserve for later use.
Heat oil in a wok or kadai add the cumin seeds,kashmiri chillies, ginger- garlic,asafoetida, and let them sizzle, fenugreek leaves and cook till they wilt and lose their shape.Now, add the tomato puree and let it cook for a minute or two on a low flame.Then,add the boiled vegetables and coriander seed powder and toss till they are coated with the spice mixture.Add salt and sprinkle some water and simmer on a low flame for about 8 minutes.At the end, add finely chopped green chillies.You could use kasuri methi if you don't have fresh fenugreek leaves at hand.

variation:Aloo(potato) methi/gobi cauliflower)methi


  1. Assalamvalekum......Ramadan karim to you and u r family.....nice to know that u r also from Andhra....Iam also from Andhra....Take time to participate in the event running in my blog....coming to the is a yum and delectable combo....

  2. Thank u so much for taking time to visit my blog...of course I will join ur events.


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