Methi Gobi: Indian Cauliflower With Ginger and Fenugreek
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.
30 min
Easy
Simple Tasty Recipes
Ingredients for 4 - 6 Servings
Time
Goes Great with
Method
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Heat the oil on medium heat for about 1 minute.
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Add the mustard seeds and heat until the seeds begin to crackle.
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Add in the onion and the ginger and saute the onion for 3 to 4 minutes.
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Add in the cauliflower and cover and cook for 3 minutes.
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Stir in the green peas if using.
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Mix in the turmeric, chili powder and salt and stir well.
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Add in the tomatoes and cover and cook for five minutes.
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Remove the cover and stir well.
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Mix in the dried fenugreek, yogurt and the sugar and cover and cook for another five minutes until the vegetables are nice and soft.
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Stir in the cilantro and serve.
Notes:
About The Author
Rinku Bhattacharya
See My RecipesRinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture ... Load More
Goes Great with
20 mins
