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Gobhi Methi (cauliflower with fenugreek)

User Rating 5 Star Rating (1 Review)


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


  • 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


  • 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

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 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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