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Main Ingredients | Potatoes, Fresh fenugreek leaves (methi) |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 0-5 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 medium potatoes, diced
- 1 cup fresh fenugreek leaves (methi) washed
- 8-10 cauliflower florets
- 3 tablespoons oil
- ½ teaspoon cumin seeds
- 2 teaspoons ginger-green chilli paste
- A pinch asafoetida
- ¼ teaspoon turmeric powder
- ¼ teaspoon chaat masala
- ¼ teaspoon dried mango powder
- ¼ teaspoon black salt (kala namak)
- ¼ teaspoon red chilli powder
- ½ teaspoon coriander powder
- Salt to taste
- Fresh coriander sprigs for garnish
Method
- Heat a little water in a non-stick pan, add potatoes and cauliflower and cook till the potatoes are three fourth done. Drain.
- Heat oil in a non-stick pan, add cumin seeds, ginger-green chilli paste and asafoetida and saute on low heat till cumin seeds change colour.
- Add potatoes and cauliflower and sauté till golden brown.
- Add turmeric powder, chaat masala, dried mango powder, black salt, red chilli powder and coriander powder and mix well.
- Add half cup water and mix well. Cook for two to three minutes.
- Add fenugreek leaves and mix well. Cook for two to three minutes.Add salt mix well.
- Transfer into a serving plate, garnish with coriander sprigs and serve hot.
Nutrition Info
Calories | 704 |
Carbohydrates | 60 |
Protein | 10.2 |
Fat | 47.3 |
Other Fiber | Fiber- 12.5gm |
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