Gobi Methi/Cauliflower with Fenugreek leaves - Dry Version(No onion-garlic)
After 2 months of break,I am here with a simple cauliflower curry with no onion and garlic for the Blogging Marathon#46.
The recipe,I noted down from a friend of mine and its so flavorful and simple,a perfect pair of soft phulkas.The highlight of the recipe is the fresh fenugreek leaves.Today I made a dry version,to make the semi dry version add around 1/2 cup of tomato puree after the tempering.Off to the recipe..........................
Gobi Methi/Methi Gobi
Basic Information
Preparation time 15 minutes
Cooking time 25 minutes
Serves 2-3
Ingredients
Ingredient | Quantity |
|---|---|
Cauliflower florets | 21/2 cups(approximately) |
Fresh Fenugreek leaves/methi | 1 cup |
Ginger/inji(grated) | 1 tsp |
Green chilly/pachamilagai | 1-2 (finely chopped) |
Red chilly powder/milagai podi | 1/2 tsp |
Coriander powder/dhaniya podi | 1 tsp |
1/4 tsp | |
Aamchur powder | 1/2 tsp |
Turmeric powder/manjal podi | 1/4 tsp |
Cumin seeds/jeeragam | 1/2 tsp |
Coriander leaves/kothamalli | 1 -2 tbs(finely chopped) |
Oil | 1 tbs |
Salt | 1 tsp |
Method
- Put the cauliflower florets in boiling water and blanch it.(No need to cook it).Drain the water and keep it aside.
- Heat a pan with oil and crackle the cumin seeds,add in the grated ginger and chopped green chilly.Add in the fenugreek leaves and saute it till it wilts.Now add in the blanched cauliflower florets,give it a mix.Add in the red chilly powder,salt and turmeric powder,mix it well.
- Sprinkle couple of tbs of water and cook it covered in a medium flame.Once the cauliflower becomes tender and cooked add in the coriander powder,garam masala powder and aamchur powder.Mix it well and keep it in a high flame for a minute.Finally add in the chopped coriander leaves and mix it well.
- Serve it warm with pulkhas and roti.
- D not add too much of water and the cauliflower should be slightly crunchy.
- For the semi dry version use about 1/2 cup of fresh tomato puree and saute it well.
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