Cauliflower with flavour!

Gobi Methi (Cauliflower with dried fenugreek leaves)


This recipe I just had to post! It is a bit similar to my post of a few days ago and yet different. Curd to make it slightly tangy. Ginger and garlic for extra flavour.

Cauliflower                              4 cups when separated into florets

Oil                                           2 Tbls + 1

Salt to taste

Dried fenugreek leaves              3 Tbls

Onion                                     1med, ½ cup chopped

Garlic paste                            1 Tbl

Ginger paste                           1 Tbl

Chilli powder                          1 tsp or to taste

Turmeric powder                     ½ tsp

Green chillies (opt)                   2 or more

Curd                                        ½ cup, well mixed

Hot water

Ghee                                        2 – 3 tsps

Method

 Clean cauliflower. Separate into florets.  Soak in cold water for about half an hour. This helps to plump it up. Drain really well. I put it through a salad spinner. Water clinging to the vegetable will affect the browning process.

Heat 2 Tbls of the oil in a wok and fry the cauliflower until it looks slightly singed all over. Remove from wok and set aside. In the same wok, add the dried fenugreek leaves and sauté for a bit until crisp, taking care not to let them char. This should take under a minute. Mix this into the cauliflower.

Add the remaining oil to the wok and sauté the chopped onions until limp. Add the next four ingredients along with the green chillies and 2 Tbls of curds. Blend well and cook on low heat, stirring all the time. The liquid will evaporate. Continue adding the curds in this way until everything is used up and the masala (spice mixture) is well fried.

Stir in the fried cauliflower and blend until the vegetable is well coated with the spice mixture. Continue cooking over low heat, partially covered. You might need a sprinkling of hot water from time to time in order to prevent excessive browning.

Cook until a little bit of crunch remains.  Mix in the ghee and remove from heat.

This is the way I like it.

 However, if somebody prefers the vegetable to be really well done then it is their choice! Continue cooking until fork tender.

Serve with chapattis, dhal and a raitha (yogurt salad).