| • | Peel the skin of the potatoes and cut them lengthwise into thick wedges.
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| • | Heat oil in a pan and first fry the cauliflowers until done.
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| • | Take out the cooked cauliflowers and put some more oil. Now fry the potatoes and take them out in a separate plate.
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| • | Now take two tablespoons of oil in a nonstick pan or kadhai.
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| • | Add to it cumin seeds and a pinch of hing.
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| • | When the seeds start spluttering, add the chilli paste and ginger paste.
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| • | Saute for a while and then add the chopped methi leaves.
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| • | Saute till the leaves turn light brown.
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| • | Now add the fried cauliflower and potato pieces.
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| • | Saute properly and then add salt and chat masala.
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| • | Mix well and serve hot Aloo Gobi Methi Tuk with parathas. |
