Skip to main content

Gobi Methi/Cauliflower with Fenugreek leaves - Dry Version(No onion-garlic)


After 2 months of break,I am here with a simple cauliflower curry with no onion and garlic for the Blogging Marathon#46.
The recipe,I noted down from a friend of mine and  its so flavorful and simple,a perfect pair of soft phulkas.The highlight of the recipe is the fresh fenugreek leaves.Today I made a dry version,to make the semi dry version add around 1/2 cup of tomato puree after the tempering.Off to the recipe..........................





Gobi Methi/Methi Gobi


   Basic Information

    Preparation time 15 minutes
    Cooking time 25 minutes
    Serves 2-3

  

   Ingredients


Ingredient
Quantity
Cauliflower florets
21/2 cups(approximately)
Fresh Fenugreek leaves/methi
1 cup
Ginger/inji(grated)
1 tsp
Green chilly/pachamilagai
1-2 (finely chopped)
Red chilly powder/milagai podi
1/2 tsp
Coriander powder/dhaniya podi
1 tsp
1/4 tsp
Aamchur powder
1/2 tsp
Turmeric powder/manjal podi
1/4 tsp
Cumin seeds/jeeragam
1/2 tsp
Coriander leaves/kothamalli
1 -2 tbs(finely chopped)
Oil
1 tbs
Salt
1 tsp

  
   Method 
    
  • Put the cauliflower florets in boiling water and blanch it.(No need to cook it).Drain the water and keep it aside.
  •  Heat a pan with oil and crackle the cumin seeds,add in the grated ginger and chopped green chilly.Add in the fenugreek leaves and saute it till it wilts.Now add in the blanched cauliflower florets,give it a mix.Add in the red chilly powder,salt and turmeric powder,mix it well.
  • Sprinkle couple of tbs of water and cook it covered in a medium flame.Once the cauliflower becomes tender and cooked add in the coriander powder,garam masala powder and aamchur powder.Mix it well and keep it in a high flame for a minute.Finally add in the chopped coriander leaves and mix it well.

  • Serve it warm with pulkhas and roti.


    Enjoy......................................

    • D not add too much of water and the cauliflower should be slightly crunchy.
    • For the semi dry version use about 1/2 cup of fresh tomato puree and saute it well.
    Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Pakoda Kadi - Chhatisgargh Special

    Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
    Post a Comment
    Read more

    Cauliflower Masala/Gobi Masala - No tomato Version

    Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
    Post a Comment
    Read more

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
    Post a Comment
    Read more