Indian Gobi Methi Dry | Cauliflower Fenugreek Curry

A simple everyday curry made with grilled cauliflower & fenugreek leaves is an ideal lunch box recipe. Vegan Gobi Methi is quick, easy & tasty dish to make.

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. 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 respective families. I know you as readers expect more such similar recipes from me. After all, everyone wants an easy lunch box recipe for busy mornings. Gobi Methi is from the same league of recipes. 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. 

The inspiration behind this dish is my Sindhi friend. I first met him on Orkut (the first and only social media in those days) many years ago. We both became instant friends because we both loved the evergreen sitcom – F.R.I.E.N.D.S! He was and still is based out of UK but his childhood was in my neighborhood and our schools were just separated by a wall. Apart from these things being common, we were also poles apart. But I really found a true friend in him and am glad to say that this friendship has managed to survive all these years. He is my first Sindhi friend. Thanks to social media, despite being miles away, we are still in touch. Back then, since he was alone and away from home, he would often talk about the few things he missed about Bombay. Even though he despised the overgrowing crowd and pollution of this city, he would miss his nani (mom’s mom) a lot. In fact, when she passed away, he was heart broken. He used to tell me how much he missed her smile and her food. She was an awesome cook and he would love the fact that she would fuss over him all the time. She made Aloo Gobi Tuk for him because it was his favorite dish! 

He had told this to me about 8 years ago but I had long forgotten about it. Few days ago, while browsing through Pinterest (best way to kill time when bored), I came across this dish called Aloo Gobi Tuk and that is when I remembered. Since none of our conversations revolved around recipes back then, I never noted down his grandma’s recipe. I so wish I could have gotten my hands on her recipe! When I checked with him if he could somehow get me the recipe, he told me that no one makes it like her anymore and there was no way he could get her original recipe. Disappointed, I then took it up as an assignment and began reading and comparing many Sindhi recipes. Then using me own sensibilities and taste palate, I decided to make my own version of Aloo Gobi Tuk. This dish is not just for vegans, its also keto friendly. We all know that Cauliflower is the greatest low-carb vegetable ever. What makes cauliflower so popular is that it has a similar texture to potatoes, minus the carbs. This vitamin C rich vegetable is also neutral in flavor which means that you can cook and season it any way you like.

Gobi Methi Curry is my version of Aloo Gobi Tuk. Cut potato (with skin) in wedges. Heat oil in a pan 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 pan, 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. Next add the frozen green peas and fresh methi/fenugreek leaves. Saute for a 2 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. Serve with any Indian bread or Dal and rice. This can be made ahead and packed in lunch box. It stays good. The methi/fenugreek leaves gives this curry a unique taste. Plus its beneficial to include this leafy vegetable in your day-to-day diet. Don’t you agree with me?

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!

Indian Gobi Methi Dry | Cauliflower Fenugreek Curry

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Prep Time: 10 minutes

Cook Time: 20 minutes

Course: Main Course, Side Dish

Cuisine: Asian, Indian, sindhi

Servings: 4 people

Author Priya Lakshminarayan

Ingredients

• 1 tbsp oil
• 2 potatoes
• 1 tbsp oil
• 1 small cauliflower
• 1 tbsp oil
• 1 tsp cumin seeds
• 5-6 cloves garlic
• 1 inch ginger
• 1 jalapeno
• 1 cup frozen green peas
• 3 cups methi/fenugreek leaves
• salt as required
• 2 tbsp kasoori methi
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp dhania jeera/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 skiin wedges. Heat oil in a pan 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 pan, 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.
• Next add the frozen green peas and fresh methi/fenugreek leaves. Saute for a 2 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. Squeeze lime juice and chopped cilantro on top. Serve with any Indian bread or Dal and rice.

Notes

Since chaat masala and amchur powder have a salty taste, add salt accordingly. 

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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. Here are some gobi/cauliflower recipes that you can try – Cauliflower & Broccoli Stir Fry in Chimichurri Sauce, Simple Cauliflower & Kale Curry Recipe, Vegan Cauliflower Pepper Fry Recipe, Vegan Cauliflower Tikka Masala, Cauliflower and Tomato Rassa, Cilantro and Garlic flavored mashed Cauliflower and Cauliflower and Black Rice Fritters.