Restaurant Style Kadai Aloo,Gobi and Methi

Name: Restaurant Style Kadai Aloo,Gobi and Methi
Cuisine: Indian
Ingredients: 3 bunches Methi leaves; 1 cauliflower cut into florets; 1 potato cut into big cubes; 1 bowl fresh malai (cream); 3 onions chopped finely; 3 tomatoes chopped finely; 3-4 green chilles; 1 piece ginger; 8-10 cashews soaked in milk; 7-8 cloves garlic; 3-4 pepper corns; 3-4 lavang and dalchini; 6 tbsp ghee; 1 tsp haldi; 1 tsp garam masala powder; 1 tsp red chilli powder; 1 tsp dhania powder; 1 tsp kitchen king masalas; oil for frying; salt

Vandana Hasija @vandy1970

#Anniversary
Tongue - tickler to the core ;the Aloo Gobi Methi is a tasty sabzi featuring deep fried veggies perked up with a traditional tempering and fenugreek leaves.It is a rare combination of fenugreek and cauliflower . Fenugreek (methi) on the other hand , work perfectly with subtly flavoured veggies like potatoes and cauliflower. The combo raises this sabzi to a very high rank on the flavour scale. It is very healthy and tasty vegetable dish.

Vandana Hasija @vandy1970

Saved

Ingredients

3 bunchesMethi leaves
1cauliflower cut into florets
1potato cut into big cubes
1 bowlfresh malai (cream)
3onions chopped finely
3tomatoes chopped finely
3-4green chilles
1 pieceginger
8-10cashews soaked in milk
7-8 clovesgarlic
3-4pepper corns
3-4lavang and dalchini
6 tbspghee
1 tsphaldi
1 tspgaram masala powder
1 tspred chilli powder
1 tspdhania powder
1 tspkitchen king masalas
oil for frying
salt

Saved

Steps

1

Chop and soak Methi leaves for 15mins.
2

Wash under running water 3-4 times.
3

Blanch Methi leaves.
4

Drain and squeeze extra water.
5

Grind and keep it aside.
6

Heat 4 tbsp ghee in a kadai.
7

Add whole garam masalas and onions.
8

Saute onions till transparent.
9

Add tomatoes ;ginger ;garlic and green chilli paste.
10

Mix well.
11

Add all the dry masalas and malai.
12

Saute till oil leaves the sides of the pan.
13

Keep it aside and allow it to cool.
14

Grind onions,tomatoes,ginger ;garlic,green chillies and Kaju to a smooth paste.
15

Boil Gobi florets for 10mins.
16

Drain and check no worms are there.
17

Keep it aside to cool.
18

Meanwhile in a kadai heat oil.
19

Sprinkle little salt on Gobi.
20

Sprinkle little salt on aloo
21

Mix and fry separately till they are soft,tender and golden in colour.
22

Keep it aside.
23

In a kadai, heat remaining 2tbsp ghee and add methi paste.
24

Saute for 10mins and add onion and tomato paste.
25

Saute for 10mins.
26

Add 2 cups of water.
27

Boil for 10-15 mins.
28

Add aloo and gobi.
29

Boil for more 10-15mins.
30

Adjust the taste.
31

Transfer in a serving dish.
32

Serve hot with kulchas,parathas or rotis.