Gobi - Methi ki Subzi ( Cauliflower- fenugreek leaves Curry )

I used to have this dish in a restaurant called 'Carnival' a long time ago. & I used to order it every time I went there! The dish had the most wonderful aroma & tasted divine.
So.. eventually I tried it out at home & to my surprise, found that it was an awfully simple dish to make. The whole secret was in the use of kasuri methi. Thats it !!

I have used kasuri methi of course, but those of you who have the patience to wash, clean & cut up fresh methi leaves can do so of course. It is definitely more healthy, & just a little bit more work.






Ingredients

Cauliflower - medium sized, washed & cut into small florets
potato - 1 or 2 ( peeled, & diced into medium sized pieces - optional )
kasuri methi ( dried fenugreek leaves ) - 2 tbsp
tomato - chopped
oil - 1 1/2 - 2 tbsp
cumin seeds - 1/2 tsp
turmeric powder - 1/4 tsp
chilli powder - 1/2 tsp
salt to taste

Method



P.S - If using fresh methi, use about 1 cup of chopped methi & add it along with the cauliflower itself in Step 2.