Kasoori Methi Gobi/ Cauliflower with Fenugreek Leaves

I love to make cauliflower as many ways as possible. Most of the time we prepare the way every Bengali household make “Phulkopi Aloo er Tarkari” aka Cauliflower Potato Curry. My mother never liked onion in her vegetables, probably because it was not consider as sattivk, probably she grew up in a conservative Hindu Brahmin family or maybe she disliked smell of onion. So I ended up eating cauliflower & other vegetables with freshly grated ginger, tomato & cumin paste. Devour of richly taste of onion, I decided to use them whenever I cooked alone. Hostel days were assorted with different types of cuisine, someone bringing Aloo paratha( stuffed Indian flat bread) with Chana masala (Chickpeas curry) or Rajma (kidney bean curry), sometimes Bagare baingan (Eggplant in rich gravy) with Hyderbadi biriyani or kesari bath ( semolina dessert) and many more. My house was far away in West Bengal and I am the one who occasionally (read rarely) brought Narkel naru( coconut ball prepared with winter jaggery) , Luchi (deep fried flat bread) and Aloo-er- dum (Bengali style pressure cooked potato in rich gravy)and Kasha mangsho (spicy mutton cooked without water) . Here I found my next best friend Cauliflower with Kasoori methi form one of my North Indian class mate.

Though the love affair of onion and kasoori methi started late but ended in a tasty journey. And they never failed to uplift my gastronomical soul. I have omitted garam masala (Indian fragrant spice mix) for this particular dish to make room for distinct flavor of kasoori methi (dried fenugreek leaves). This dish is so versatile that you can only replace cauliflower with chicken, potato, paneer or any other vegetable of your choice and follow the recipe and voila; you got another delicious North Indian style dinner.


Kasoori Methi Gobi ( Cauliflower cooked with Fenugreek Leaves)

Cauliflower 1 large (Medium sized florets)
Onion 1 large (Chopped)
Tomato – 2 small size (Cut in halved)
Ginger paste – 1teaspoon
Green Chillies – 4/5 (silted)
Cumin seeds 1 teaspoon
Whole Red Chillies - 3
Turmeric 1 tablespoon
Red Chili powder 1 ½ tablespoon (you can reduce depending on how much hot you want)
Kasoori Methi Leaves (dry fenugreek leaves) – 2 teaspoon (grounded)
Coriander leaves for garnish

How to Make:
Wash and dry cauliflower. Heat oil in a large sauteing pan or kadhai. Add Whole red chillies, cumin seeds. When the spices start sizzling add cauliflower florets.

After 5 mins of frying, add chopped onion, turmeric and red chilli powder to cauliflower. Fry on medium heat for another 6-7 mins with lid closed. Add ginger paste and tomato, seasoned with salt.

Usually I don’t add water for this recipe but if you feel the cauliflower is burning or the spices are sticking at the bottom of the pan sprinkle little water. When cauliflower is almost done add kasoori methi( ground fenugreek leaves) and cook for 2 mins.

Garnish with chopped coriander leaves & green chillies. Savor the cauliflower curry with poori, roti, paratha or rice.

Facts of Kasoori Methi/ Fenugreek leaves:

Fenugreek is probably the earliest herb used by mankind for medicinal purpose. Fenugreek starts its journey as amber yellow colored seeds from which young, robust green plant emerges. The tender leaves are eaten as regular leafy vegetable in India and they are harvested when 3-4 leaved stage after which it became bitter in taste. The dried leaves are used as flavor inducer in Indian curry and have a pungent and spicy smell.

Fenugreek seeds have numerous valuable applications which include whole or ground seeds for preparing curry, pickle and tempering. Young sprouts are eaten as green salad & paste of seeds and yogurt makes excellent hair conditioner particularly for dandruff. The fenugreek seeds are given to breastfeeding mother to increase the milk production. Though it is not sure how but surely helps within 24-72 hours of taking this herb. In the treatment of diabetes, bronchitis, cough, respiratory problem fenugreek is used as herbal medicine.

(Information: Wiki & everyday use)

I always wanted to participated in JFI event initiated by Mahanandi, hosted this month by Paajaka . This recipe used cauliflower as main ingredient made me realized that I can certainly send this recipe for JFI- March 2009.


Its is a cauliflower season, so I am sending this recipe for Eating with the Season-February event hosted by Maninas.