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Ingredients

• 4 lrg Potatoes with skin, (500 g.)
• 200 gm Fenugreek
•     Salt to taste
• 5 Tbsp. Oil, (75 ml.)
• 2 gm Mustard seeds
• 24 x Curry leaves
• 20 gm Ginger paste, strained
• 10 gm Garlic paste, strained
• 800 gm Cauliflower, cut into medium sized flowerettes
• 1 tsp Yellow chilli pwdr, (5 g.)
• 1 tsp Amchur pwdr, (5 g.)
• 1/2 tsp Cummin pwdr, (2 g.)
• 1/2 tsp Black pepper pwdr, (1.5 g.)
•     A generous healthy pinch of kasuri methi
• 30 gm Fresh pomegranate seeds.

Description

Quarter The Potatoes And Then Halve Each Quarter Lengthwise. Blanch In Salted Boiling Water Till Al Dente (almost Cooked, But Not Soft And Squishy). Drain And Keep Aside. Sprinkle…

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