Time required: 35 minutes
4 (500 g) large potatoes with skin
200 g fenugreek
Salt to taste
5 tbs (75 ml) oil
2 g mustard seeds
24 curry leaves
20 g ginger paste, strained
10 g garlic paste, strained
800 g cauliflower, cut into medium sized flowerettes
1 tsp (9 g) yellow chilli powder
1 tsp (9 g) amchur powder
1/2 tsp (2 g) cummin powder
1/2 tsp (1.5 g) fresh black pepper powder, coarsely ground
A generous pinch of kasuri methi
For the garnishing: 30 g fresh pomegranate seeds
QUARTER the potatoes and then halve each quarter lengthwise. Blanch in salted
boiling water until al dente (almost cooked, but not soft and squishy). Drain and keep
aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of
the bitterness. Wash in running water, drain and keep aside.
Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry leaves.
Stir for some time. Add the ginger paste and garlic paste.
Stir-fry until the moisture evaporates. Then add fenugreek and stir for a few seconds.
Add cauliflower, yellow chilli powder and salt. Stir well.
Lower the heat. Cover and cook (for about six minutes) until al dente.
Uncover and increase to medium heat. Add potatoes and stir-fry
for five minutes.
Sprinkle amchur powder, cummin powder, pepper powder and kasuri methi.
Stir well. Check the seasoning and remove from heat.
Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.