Phool Gobhi aur Kasoori Methi Ki Sabzi (Cauliflower Curry with Dry Fenugreek Leaves)

Hello friends,


Did you ever notice how many of us use potato in almost every other curry (at least I used to till few years back)? Especially in our family, we used to use potato a lot. I noticed it like 2 years back and then one fine day thought of totally stopping potato altogether, of course for health reasons as well. So, we stopped bringing potato completely and specially the sacks of potato (the way we get it here in USA). We would buy it for special occassions and only like 2-3, i.e., enough for a meal and that's all, so that we don't get tempted by it later and use them. Anyways, it was all going well till few months ago when suddenly my 4 year old started growing his love for potato and potato made things. So, now we are back to including potatoes in our regular grocery list... arghhhhh.... So, I am cutting on potatoes again (at least for hubby and me) and make potato only like a special occassion item. 


OK, that was a whole different topic, I just felt like sharing. So, I had this cauliflower staring at me to be cooked and starting to get browned as I had ignored it for a while. If had it been a previous Priya (who used to add potato in everything), I would have immediately thought of "Aloo - Gobhi". But, then I said, nope, let's make it with a very commonly used spice rack ingredient from Rajasthan and that is "Kasoori Methi", which is nothing but dried fenugreek leaves. As you know being in Rajasthan (a dessert area), most of the times we use dry things more than fresh ones. Thus, the use of kasoori methi. Anyways, here is the recipe of cauliflower cooked with the dry fenugreek leaves.


Phool Gobhi aur Kasoori Methi Ki Sabzi -  फूल गोभी और कसूरी मेथी की सब्जी (Cauliflower Curry with Dry Fenugreek Leaves)

Ingredients 
Cauliflower - 1 whole medium sized cut into desired sized florets
Onion - 1 cup chopped or sliced as you may prefer (I slice them thin)
Tomato - 1/2 cup chopped (add more if you like)
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Amchur (Dry Mango Powder) - 1/2 tsp
Kasoori Methi (Dry Fenugreek Leaves) - 2 -3 tsps
Garam Masala - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 1 tsp (you can totally avoid this if you want a healthier version and want to eat an extra bowl without any guilt)
Preparation
Add oil in a pan and let rai and jeera splutter in it.
Add onions and fry them till translucent.
Add califlower, tomato, haldi, namak, lal mirch, dhaniya powder and amchur and mix well.
Let it fry for 2 min.
Add little water and cover and simmer till cauliflowers are well done.
Take the lid off, add garam masala and kasoori methi (crush them between your palms right before adding them in) - don't mix them in yet.
Cover the lid and let it cook for 2 more min.
Now mix them well and turn the heat off.
Serving
Serve it with Roti/Paratha/Naan/Poori anything. I even like to eat it with rice :)


I am sending this for Health Nut Challenge 5 event hosted by Yasmeen. Please do check her Cauliflower Tabbouleh recipe as it is super yummy.

That's all for now. Till next post, take care.