Air Fried Cauliflower | Gobi Methi

Lunch box recipe

Lunch box recipes are always in demand. Every morning, nearly everyone goes through this constant struggle on deciding what to make or pack for lunch! I have readers who write to me asking for easy lunchbox or weekday recipes. Gobi Methi Fry is one such recipe.

Gobi is the Hindi name for Cauliflower and Methi means Fenugreek. In this Indian stir-fry, cauliflower is grilled first and then mildly tempered with Indian spices and fenugreek leaves. Methi with its mildly bitter flavor helps balance this spicy savory curry.

Gobi Methi is a popular weekday meal that's made with simple everyday ingredients. I sometimes also added potatoes to this dry spiced curry for extra flavor and call it my healthier version of Aloo Gobi Tuk where the veggies are deep fried.

Cauliflower is 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.

Why make it

• It's vegan and gluten-free
• Great way to include cauliflower to the diet
• Air Fryer recipe
• Healthy and tasty

1. Cut cauliflower into florets and transfer to a bowl
2. Add sliced garlic, chopped jalapeno, fenugreek leaves, onions and green peas.

3. Drizzle oil. Then add the spices like turmeric, chilly powder, coriander powder, cumin powder, amchur powder, garam masala and chaat masala along with salt.
4. Toss it all together till the veggies are well coated with all the masala. Meanwhile, Preheat the air fryer to 390°F (200°C).

5. In a tadka pan, heat oil, temper cumin seeds, then fry the ginger paste and sliced garlic. You can also add Kashmiri chilly powder here.
6. Pour this on top of the cauliflower.

7. Garnish with cilantro and season with salt.
8. Spread the mixture in a single layer (cook in batches if required). Cook it for 12-15 minutes or until slightly brown and crisp. Toss them around halfway through.

Stovetop version

1. Cut potato (with skin) in wedges. Heat oil in a skillet and fry them till they turn light golden. Transfer it to a plate.
2. Cut cauliflower florets and fry them in the same manner and keep it aside.
3. 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.
4. Next, add the frozen green peas and spinach.
5. Saute for two minutes and then add the roasted cauliflower florets, potatoes and, salt. Fry for 5-6 more minutes.
6. 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. 

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 or Jeera Rice. This can also be made ahead and packed in lunchbox. It stays good. The methi/fenugreek leaves give this curry a unique taste.