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Methi Gobi: Indian Cauliflower With Ginger and Fenugreek

by Rinku Bhattacharya
The lively colors of this dish work well, particularly with the somewhat duller rainy skies, it pairs perfectly with almost anything I can think of. The flavors perky enough to hold their own with a heavier and bold flavoring and light enough to be served with something light and simple like tofu.
Total Time
30 min

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Simple Tasty Recipes

Ingredients for 4 - 6 Servings

  • 2 tbsp
  • 1 tsp
    mustard seeds
  • 1
    medium sized red onion, diced
  • 11/2 tsp
    freshly grated ginger
  • 1
    medium sized cauliflower chopped
  • 1/2 cup
    frozen green peas (optional)
  • 1/2 tsp
    tsp tumeric
  • 1/2 tsp
    red chili powder
  • Salt to taste
  • 2
    tomatoes, chopped
  • 1 tbsp
    dried fenugreek
  • 2 tbsp
    vegan yogurt
  • 1/2 tsp
  • Cilantro to garnish


  • Preparation Time
    15 min
  • Cooking Time
    15 min
  • Total Time
    30 min

Goes Great with


  1. Heat the oil on medium heat for about 1 minute.
  2. Add the mustard seeds and heat until the seeds begin to crackle.
  3. Add in the onion and the ginger and saute the onion for 3 to 4 minutes.
  4. Add in the cauliflower and cover and cook for 3 minutes.
  5. Stir in the green peas if using.
  6. Mix in the turmeric, chili powder and salt and stir well.
  7. Add in the tomatoes and cover and cook for five minutes.
  8. Remove the cover and stir well.
  9. Mix in the dried fenugreek, yogurt and the sugar and cover and cook for another five minutes until the vegetables are nice and soft.
  10. Stir in the cilantro and serve.


About The Author

Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture ...   Load More

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