Phool gobhi aur kasoori methi ki sabzi (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
• Tomato - 1/2 cup chopped (add more if you like)
• Haldi (Turmeric Powder) - 1 teaspoon
• Lal Mirch (Red Chilli) Powder - 1 teaspoon
• Dhaniya (Coriander) Powder - 1 teaspoon
• Amchur (Dry Mango Powder) - 1/2 teaspoon
• Kasoori Methi (Dry Fenugreek Leaves) - 2 -3 teaspoons
• Garam Masala - 1 teaspoon
• Rai (Mustard Seeds) - 1 teaspoon
• Jeera (Cumin Seeds) - 1 teaspoon
• Salt - as per taste
• Oil - 1 teaspoon

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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 minutes.
• 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 minutes. Now mix them well and turn the heat off.
• Serve it with Roti/Paratha/Naan/Poori anything.

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