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]

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4 - 6

Cooking Time



  • 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


  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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