Methi Gobi: Indian Cauliflower With Ginger and Fenugreek
[Vegan]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
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 country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which 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! Read more about Rinku Bhattacharya
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Methi Gobi: Indian Cauliflower With Ginger and Fenugreek [Vegan]
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...
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.
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Ingredients You Need for Methi Gobi: Indian Cauliflower With Ginger and Fenugreek [Vegan]
How to Prepare Methi Gobi: Indian Cauliflower With Ginger and Fenugreek [Vegan]
- Heat the oil on medium heat for about 1 minute.
- Add the mustard seeds and heat until the seeds begin to crackle.
- Add in the onion and the ginger and saute the onion for 3 to 4 minutes.
- Add in the cauliflower and cover and cook for 3 minutes.
- Stir in the green peas if using.
- Mix in the turmeric, chili powder and salt and stir well.
- Add in the tomatoes and cover and cook for five minutes.
- Remove the cover and stir well.
- Mix in the dried fenugreek, yogurt and the sugar and cover and cook for another five minutes until the vegetables are nice and soft.
- Stir in the cilantro and serve.
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