How to make Aloo Gobhi Methi Tuk - Potato, cauliflower and fresh fenugreek leaves cooked together.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Fresh fenugreek leaves (methi) (ताज़ी मेथी)

Cuisine : Indian

Course : Main Course Vegetarian

Aloo Gobhi Methi Tuk Recipe Card

Aloo Gobhi Methi Tuk

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Aloo Gobhi Methi Tuk checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Honey Glazed Beans, Malaysian Vegetable Curry, Shakkarkand aur Palak ki Sabzi, Spiced Coconut Sweet Potato.

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Aloo Gobhi Methi Tuk Recipe

  • Potatoes diced 2 medium

  • Fresh fenugreek leaves (methi) washed 1 cup

  • Cauliflower florets 8-10

  • Oil 3 tablespoons

  • Cumin seeds ½ teaspoon

  • Ginger-green chilli paste 2 teaspoons

  • Asafoetida a pinch

  • Turmeric powder ¼ teaspoon

  • Chaat masala ¼ teaspoon

  • Dried mango powder ¼ teaspoon

  • Black salt (kala namak) ¼ teaspoon

  • Red chilli powder ¼ teaspoon

  • Coriander powder ½ teaspoon

  • Salt to taste

  • Fresh coriander sprigs for garnish


Step 1

Heat a little water in a non-stick pan, add potatoes and cauliflower and cook till the potatoes are three fourth done. Drain.

Step 2

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.

Step 3

Add potatoes and cauliflower and sauté till golden brown.

Step 4

Add turmeric powder, chaat masala, dried mango powder, black salt, red chilli powder and coriander powder and mix well.

Step 5

Add half cup water and mix well. Cook for two to three minutes.

Step 6

Add fenugreek leaves and mix well. Cook for two to three minutes.Add salt mix well.

Step 7

Transfer into a serving plate, garnish with coriander sprigs and serve hot.