A simple everyday curry made with cauliflower and fenugreek leaves is an ideal lunch box recipe. Quick, easy and tasty dish to make. Serve with roti/dal and rice.
Lunch box recipes are always in demand. Every morning, nearly every homemaker goes through the struggle of deciding what to make for lunch! I have seen my mom go through it and now my MIL too. I face this problem too but for an entirely different reason. For me, it’s more about what I need to make for my blog that we can also eat as lunch. I somehow like this dilemma of mine as it keeps me motivated to keep trying out new dishes.
Ever since I shared the Simple Potato Fenugreek Curry/Aloo Methi, I have had readers write to me saying how much they enjoyed making it for their families. My readers expect more such similar recipes from me. After all, everyone wants an easy lunch box recipe for busy mornings. Cauliflower Fenugreek Curry is from the same league of recipes. Cauliflower is mildly tempered with Indian spices and fenugreek leaves.
As promised, the recipe is very basic and simple to make. Heat oil
in a pan
and temper mustard seeds
and cumin seeds
. Once they crackle, add the minced ginger and garlic. Saute till the raw smell goes away. Then add the chopped onions. Continue to saute till the onions turn translucent. Next add the frozen green peas and cauliflower florets along with salt. Fry for 5-6 minutes. Then add dried fenugreek leaves/kasoori methi
, turmeric powder, chilly powder
, dhania jeera powder and amchur powder
.
Mix them all together and continue to cook the cauliflower till its done. Cover with lid while cooking. Lastly sprinkle garam masala and take the pan off the flame. Serve with any Indian bread or Dal and rice. This can be made ahead and packed in lunch box. It stays good.
At work, one does get tired eating the canteen food and very soon we begin to crave for some fresh home cooked simple meal. Gobi Methi Dry/Cauliflower Fenugreek Curry is just that. The methi/fenugreek gives this curry a unique taste. Plus its beneficial to include this leafy vegetable in your day-to-day diet.
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 large onion, finely chopped
- 1/2 cup frozen peas, thawed
- 1 cauliflower
- 5 tbsp kasoori methi
- Salt as required
- 1 tsp turmeric powder
- 1 tbsp chilly powder
- 1 tsp dhania jeera powder
- 1 tsp amchur powder
- 2 tsp garam masala
- Heat oil in a pan and temper mustard seeds and cumin seeds. Once they crackle, add the minced ginger and garlic. Saute till the raw smell goes away. Then add the chopped onions. Continue to saute till the onions turn translucent. Next add the frozen green peas and cauliflower florets along with salt. Fry for 5-6 minutes. Then add dried fenugreek leaves/kasoori methi, turmeric powder, chilly powder, dhania jeera powder and amchur powder.
- Mix them all together and continue to cook the cauliflower till its done. Cover with lid while cooking. Lastly sprinkle garam masala and take the pan off the flame. Serve with any Indian bread or Dal and rice.
- You can also use fresh fenugreek leaves in this recipe. It tastes great.
I would love to hear from you your innovative lunch box recipes and feature them here. Some recipes that you can try are Butternut Squash & Edamame Curry, Shahi Parwal/Royal Ivy Gourd Curry, Creamy Tofu Spinach Mushroom Curry, Black Eyed Peas and Dill Curry, Paneer Capsicum Curry and Paruppu Usili Curry.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
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