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Methi Gobi: Indian Cauliflower With Ginger and Fenugreek [Vegan]

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The lively colors of this dish work well, particularly with the somewhat duller rainy skies, it pairs perfectly with almost anything I can think of. The flavors perky enough to hold their own with a heavier and bold flavoring and light enough to be served with something light and simple like tofu.

Methi Gobi: Indian Cauliflower With Ginger and Fenugreek [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4 - 6

Cook Time

30

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 medium sized red onion, diced
  • 11/2 teaspoons freshly grated ginger
  • 1 medium sized cauliflower chopped
  • 1/2 cup frozen green peas (optional)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 2 tomatoes, chopped
  • 1 tablespoon dried fenugreek
  • 2 tablespoons vegan yogurt
  • 1/2 teaspoon sugar
  • Cilantro to garnish

Preparation

  1. Heat the oil on medium heat for about 1 minute.
  2. Add the mustard seeds and heat until the seeds begin to crackle.
  3. Add in the onion and the ginger and saute the onion for 3 to 4 minutes.
  4. Add in the cauliflower and cover and cook for 3 minutes.
  5. Stir in the green peas if using.
  6. Mix in the turmeric, chili powder and salt and stir well.
  7. Add in the tomatoes and cover and cook for five minutes.
  8. Remove the cover and stir well.
  9. Mix in the dried fenugreek, yogurt and the sugar and cover and cook for another five minutes until the vegetables are nice and soft.
  10. Stir in the cilantro and serve.

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AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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