Gobi - Methi ki Subzi ( Cauliflower- fenugreek leaves Curry )

I used to have this dish in a restaurant called 'Carnival' a long time ago. & I used to order it every time I went there! The dish had the most wonderful aroma & tasted divine.
So.. eventually I tried it out at home & to my surprise, found that it was an awfully simple dish to make. The whole secret was in the use of kasuri methi. Thats it !!

I have used kasuri methi of course, but those of you who have the patience to wash, clean & cut up fresh methi leaves can do so of course. It is definitely more healthy, & just a little bit more work.






Ingredients

Cauliflower - medium sized, washed & cut into small florets
potato - 1 or 2 ( peeled, & diced into medium sized pieces - optional )
kasuri methi ( dried fenugreek leaves ) - 2 tbsp
tomato - chopped
oil - 1 1/2 - 2 tbsp
cumin seeds - 1/2 tsp
turmeric powder - 1/4 tsp
chilli powder - 1/2 tsp
salt to taste

Method

1. Heat the oil in the kadhai & add the cumin seeds & allow it to turn golden.
2. Now add the cauliflower florets & potato pieces , salt & turmeric & stir well . Sprinkle a little water ( maybe a tbsp) & cover & cook on medium flame for 7-8 minutes until the vegetables are nearly done.
3. In another kadhai, add just a tsp of oil & saute the chopped tomato until slightly soft & squishy & then add to the cauliflower.
4. Add the chilli powder & kasuri methi & stir. Cook for for another 4-5 minutes on medium flame.
5. The Gobhi- Methi is now ready. Serve hot.

P.S - If using fresh methi, use about 1 cup of chopped methi & add it along with the cauliflower itself in Step 2.

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