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Gobhi Methi (cauliflower with fenugreek)

User Rating 5 Star Rating (1 Review)

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Team this dish with plain boiled rice or hot chapatis (Indian flatbread).

Ingredients:

  • 1/2 kg cauliflower florets
  • 250 gms fenugreek leaves stalks removed
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 cup yogurt
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large onion chopped fine
  • 3 large tomatoes chopped fine
  • Salt to taste
  • Juice of 1 lime
  • Chopped coriander leaves to garnish

Preparation:

  • Mix the yogurt, ginger and garlic pastes and all the spices well.
  • Add the cauliflower florets to this mixture and marinate for an hour.
  • Heat the cooking oil in a pan, add the onions and fry till soft.
  • Add the tomatoes and fry till soft.
  • Add the cauliflower and yogurt marinade and mix well.
  • Add the fenugreek leaves and mix well. Add salt to taste.
  • Cook till the cauliflower is done (but not too soft), stirring occassionally.
  • Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).
User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy, healthy and yummy!, Member msweet23

This dish was so very easy to make and tasted wonderful. I served it with lamb sprinkled with Cavendar's (avail at most grocery stores) and a boxed rice pilaf. Fresh fenugreek leaves were not available in Cincinnati, so I bought the dried version at an Indian Grocer and used 1/3 the amount called for in the recipe. Every time we eat cauliflower, this is how it will be prepared in our home!

8 out of 8 people found this helpful.

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