Cauliflower Fry is a simple curry made with cauliflower & Kasuri methi (dried fenugreek leaves). Serve this vegan cauliflower recipe packed with aromatic spices & flavors for a quick weeknight dinner. Gobi Methi (Indian Cauliflower curry) is a quick, easy & tasty dish to make under 30 minutes!
Cauliflower Fry - Lunch box recipe!
Lunch box recipes are always in demand. Every morning, nearly every homemaker goes through this constant struggle of deciding what to make or pack for lunch! I have seen my mom, my MIL and all my friends go through it. 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 for lunch. I somehow like this dilemma of mine as it keeps me motivated to keep trying out new dishes. And when I share such recipes, I love hearing back from readers telling me how much they enjoyed making it for their respective families. After all, everyone wants an easy-to-make lunch box recipe!
Gobi Methi is one such recipe. Gobi is the Indian name for Cauliflower and Methi means Fenugreek. In this curry, Cauliflower is grilled first and then mildly tempered with Indian spices and fenugreek leaves. I have also added potatoes to the mix for extra flavor. This dish is vegan friendly and gluten-free. Bookmark it now!
Why is cauliflower good for us
Cauliflower has always been consumed by Indians. It's only now that the west has gone crazy over this vegetable and discovering different ways of using it. While cauliflower rice or cauliflower pizza is good, even a simple preparation like this Indian cauliflower curry tastes amazing.
- It's the greatest low-carb vegetable ever.
- It has a similar texture to potatoes, minus the carbs.
- A good source of fiber.
- Slows down digestion and promotes a feeling of fullness.
- This vitamin C rich vegetable is also neutral in flavor which means that you can cook and season it any way you like.
Some favorite cauliflower recipe
What is Kasuri methi?
The other main ingredient in this recipe is fenugreek leaves. You can use fresh ones or dried ones, depending on what is available to you at the moment. It tastes great with either. Kasuri methi is actually dried fenugreek leaves. It is generally used as a condiment for flavoring various curries and gravies. It's known for giving a distinct aroma and flavor to any dish. Fresh methi leaves are dried in the sun for weeks and then stored as Kasuri methi. It is easily available in Indian grocery stores or on Amazon. It is a good pantry staple to have especially if you love cooking Indian food. It stores well.
Tip - Always crush them between your palm and add them to the dish at the end of cooking.
Trending now
Some recipes to make using fenugreek leaves
How to make Indian Cauliflower Curry
Gobi Methi Curry is my version of Aloo Gobi Tuk.
- Cut potato (with skin) in wedges. Heat oil
in a skillet and fry them till they turn light golden. Transfer it to a plate. - Cut cauliflower florets and fry them in the same manner and keep it aside.
- In the same skillet, heat oil. Temper cumin seeds. Once they crackle, add the minced ginger and garlic along with chopped jalapeno. Saute till the raw smell goes away. This could take a minute.
- Next, add the frozen green peas and spinach.
- Saute for two minutes and then add the roasted cauliflower florets, potatoes and, salt. Fry for 5-6 more minutes.
- Then add dried fenugreek leaves/kasoori methi, turmeric powder, paprika, coriander-cumin powder, chaat masala, and amchur powder. Mix them all together and continue to cook for another 5 minutes. Lastly, sprinkle garam masala and take it the pan off the flame.
in a 
, 
and 
. Mix them all together and continue to cook for another 5 minutes. Lastly, sprinkle 
Serving suggestions
Garnish the chopped cilantro and lemon juice. Serve this vegan cauliflower recipe warm with any Indian flatbread. It also tastes good when paired with Dal and rice. This can also be made ahead and packed in lunchbox. It stays good. The methi/fenugreek leaves give this curry a unique taste.
Tips to make this vegan cauliflower recipe
Use fresh or frozen cauliflower florets for this recipe. If you are following a keto diet, skip the potatoes. You can also roast the veggies in the oven or fry them if you are in the mood to indulge. Adding spinach is optional. I like adding some greens in my curries (it's beneficial to include leafy vegetables in our day-to-day diet), but you can skip it if you want. If using fresh methi leaves, add them instead of spinach. If using dried fenugreek leaves, always add them towards the end and crush them between your palms before adding. That helps release the aroma and flavor of Kasuri methi. This is a dry sabzi, but you can add water or stock to make it a gravy.
You can prepare this dish in advance and store it in the fridge for 2-3 days.
If you’ve tried this Indian Fenugreek Cauliflower Fry or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.
Indian Fenugreek Cauliflower Fry
Equipment
- skillet
Ingredients
To fry the veggies
- 1 tbsp oil
- 2 potatoes
- 1 tbsp oil
- 1 head cauliflower
To prepare the curry
- 1/2 tbsp oil
- 1 tsp cumin seeds
- 5 cloves garlic minced
- 1 tbsp ginger minced
- 1 jalapeno finely chopped
- 1 cup green peas frozen or fresh
- 1 cup kasuri methi
- salt
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp coriander cumin powder
- 1 tsp chaat masala
- 1 tsp amchur powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro
Instructions
- Cut potato (with skin) in wedges. Heat oil in a skillet and fry them till they turn light golden. Transfer it to a plate.
- Cut cauliflower florets and fry them in the same manner and keep it aside.
- In the same skillet, heat oil. Temper cumin seeds. Once they crackle, add the minced ginger and garlic along with chopped jalapeno. Saute till the raw smell goes away. This could take a minute.
- Next, add the frozen green peas and spinach.
- Saute for two minutes and then add the roasted cauliflower florets, potatoes and, salt. Fry for 5-6 more minutes.
- Then add dried fenugreek leaves/kasoori methi, turmeric powder, paprika, dhania jeera powder, chaat masala, and amchur powder. Mix them all together and continue to cook for another 5 minutes. Lastly, sprinkle garam masala and take it the pan off the flame.
- Garnish with chopped cilantro and lemon juice.
- Serve it warm with any Indian flatbread. It also tastes good when paired with Dal and rice.
Notes
Nutrition
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
I just become hungryyyy. Loved this
Wow, what a totally delicious blend of flavors. Those spices! I can think of so many things I'd love to serve this with and my whole family loves cauliflower!
What a delicious recipe! I am adding this to my dinner line up for the week! Yum!
This looks so flavorful and delicious! I can't wait to try it!
Wow! I can imagine the complex flavor happening in this number! What a beautiful recipe…thanks for sharing!
I love love love Aloo Gobi!! Thanks for this great recipe!