Thursday, November 3, 2016

Cauliflower With Fenugreek Leaves, Methi Gobi


          I get organic greens 3 days a week, and it's methi/fenugreek leaves one day, so every week I have to cook something with it, sometimes I make sambar, kootu or parathas and then I try to make curries with it along with other vegetables. As much as I like Aloo Methi, now I have started making this Methi Gobi and I like it even better, and we get a good serving of vegetables. It's a simple curry, cleaning the fresh fenugreek leaves and preparing the cauliflower takes the most time, otherwise the curry gets done fast. This goes well with phulkas and rotis or even as a side with some rice and dal/sambar..

Need To Have

  • Chopped Cauliflower - 3 cups
  • Chopped Fenugreek Leaves - 2 cups
  • Fresh Or Frozen Green Peas - 1 cup
  • Onion - 2 large, chopped
  • Garlic Cloves - 5, chopped
  • Tomato - 1 medium, chopped
  • Cumin Seeds - 1 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 2 teaspoons
  • Turmeric Powder - 1 teaspoon
  • Garam Masala - 1/2 teaspoon
  • Salt to taste

Method


          Separate the cauliflower into big florets, wash and add it to boiling water, leave it for 5 minutes, then remove and chop it into small pieces. Heat some oil, add the cumin seeds, when it starts sizzling, reduce the heat completely, add the turmeric powder, chilly and coriander powders and mix.


          Then add the chopped garlic, mix for 1/2 a minute, then add the onion and saute well, till the raw smell of garlic goes away and the onions turn translucent. Then add the chopped fenugreek leaves.


          Saute the methi/fenugreek leaves for about 5 minutes, then add the green peas, salt and mix. Cover and cook for 5 minutes, then add the cauliflower and mix.


          Add the tomatoes, mix, cover and cook till the cauliflower is cooked and the tomato breaks down. Open the lid, add the garam masala and keep sauteing for another 7 to 8 minutes and switch off.


Note
The chilly powder that I have is less spicy, so I have added 2 teaspoons, if not 1 to 1+1/2 teaspoon will be enough.
At the end, if needed, if the curry is a little bitter because of the fenugreek leaves, then add some sugar along with garam masala, if you saute the methi/fenugreek well, then it will not taste bitter.
The cauliflower will be half cooked when we clean and cook in the hot water.
The final curry will have a semi-dry texture.
If you don't like green peas, then add 1+1/2 cups of fenugreek leaves for 3 cups of cauliflower.
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2 comments:

  1. interesting combo.. Looks perfect for roti / rice

    ReplyDelete
  2. wow...never thought of this combination...

    ReplyDelete