Phool gobhi aur kasoori methi ki sabzi (cauliflower curry with dry fenugreek leaves)

(2.50/5 - 2 votes)


- 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


Step 1

Add oil in a pan and let rai and jeera splutter in it. Add onions and fry them till translucent.

Step 2

Add califlower, tomato, haldi, namak, lal mirch, dhaniya powder and amchur and mix well. Let it fry for 2 minutes.

Step 3

Add little water and cover and simmer till cauliflowers are well done.

Step 4

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.

Step 5

Cover the lid and let it cook for 2 more minutes. Now mix them well and turn the heat off.

Step 6

Serve it with Roti/Paratha/Naan/Poori anything.


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