Dec 9, 2013

Gobi Methi

Gobi Methi - A tasty side dish with rotis, made of cauliflower florets, fenugreek leaves and spices !!

Serves: 2


For gobi (cauliflower):

20 cauliflower florets (approximately 150 – 200 g)

2 cups hot water

½ teaspoon salt

¼ teaspoon turmeric powder


Wash  and clean cauliflower florets. Boil 2 cups of water with salt and turmeric powder.  Switch off the heat. Add cauliflower florets. Cover with a lid and keep aside for 10 minutes. Drain out water completely.

Other ingredients

1 tablespoon oil

1 onion, thinly sliced

1 teaspoon ginger – garlic paste

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

1  bunch methi leaves (fenugreek leaves / uluvayila)

Cauliflower florets

½ teaspoon garam masala powder

½ teaspoon salt (or to taste)

2 tablespoon water


Wash and clean methi leaves. Drain out water completely and chop finely.

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix). Keep aside.

Heat oil in a karahi / frying pan. Add thinly sliced onion and fry on  a medium to low heat until golden color and crisp.

Add ginger – garlic paste and stir on a low heat for 1 – 2 minute until the raw smell goes.

Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the raw smell goes and water dries up / well combined with onion.

Add chopped methi leaves. Fry on a low heat for 3 – 4 minutes.

Add cauliflower florets, garam masala powder, salt to taste and sprinkle 2 tablespoon water. Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for  10 minutes until done / cauliflower well cooked. Serve as a side dish with rotis .

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