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!
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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 in the Air Fryer
It's been some time that I have stopped making this cauliflower curry on the stovetop. I prefer to bake it in the oven and now in the Air Fryer. It's just more convenient. Plus I make it using less oil and that makes it healthier. Air Frying also gives the cauliflower a crispy texture.
Why make it
- It's vegan and gluten-free
- Great way to include cauliflower to the diet
- Air Fryer recipe
- Healthy and tasty
Ingredients needed 🧾
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. It's known for giving a distinct aroma and flavor to any dish.
How to make it 🔪
- Cut cauliflower into florets and transfer to a bowl
- Add sliced garlic, chopped jalapeno, fenugreek leaves, onions and green peas.
- Drizzle oil. Then add the spices like turmeric, chilly powder, coriander powder, cumin powder, amchur powder, garam masala and chaat masala along with salt.
- Toss it all together till the veggies are well coated with all the masala. Meanwhile, Preheat the air fryer to 390°F (200°C).
- 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.
- Pour this on top of the cauliflower.
- Garnish with cilantro and season with salt.
- 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
- 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.
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. 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 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.
Top recipe tips 💭
Use fresh or frozen cauliflower florets for this recipe. 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.
Recipe FAQs 📖
Add potatoes to this if you want but if you are following a keto diet, skip the potatoes.
You can prepare this dish in advance and store it in the fridge for 4-5 days. It will however loose its crispiness even after reheating. This cauliflower stir-fry can also be frozen for 3 months.
No problem. I make it on the stovetop and also bake it in the oven depending on my mood.
More cauliflower recipes
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Recipe 📖
Indian Fenugreek Cauliflower Fry
Equipment
Ingredients
- 1 head cauliflower
- 2 tablespoon oil
- 5 cloves garlic
- 1 jalapeno
- ⅓ cup green peas
- ⅓ cup fenugreek leaves
- ½ onion
- ½ teaspoon turmeric powder
- 1 teaspoon chilly powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon amchur powder
- 1 teaspoon garam masala
- salt
For tempering
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger paste
- 2 cloves garlic
For garnish
- 2 tablespoon chopped cilantro
- 1 tablespoon lemon juice
Instructions
- Cut cauliflower into florets and transfer to a bowl
- Add sliced garlic, chopped jalapeno, fenugreek leaves, onions and green peas
- Drizzle oil. Then add the spices like turmeric, chilly powder, coriander powder, cumin powder, amchur powder, garam masala and chaat masala along with salt.
- Toss it all together till the veggies are well coated with all the masala. Preheat the air fryer to 390°F (200°C).
- 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.
To make the tempering
- 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.
- Pour this on top of the cauliflower.
- Garnish with chopped cilantro and lemon juice. Mix it all together and serve.
Notes
Nutrition
I made this for dinner and it was just as beautiful as the one you have pictured! I found this recipe because I was hungry for something with kasuri methi and it's perfect. I will surely be making again and again. Thank you for sharing.
Thank you so much. So glad you liked the recipe! It's our favorite too! 🙂
I would love to read your blogs and it gives me the inspiration to cook even more better with better recipes. One thing I want to share is I’m in love with your blog. Thanks for sharing such a blog that made my day.
thank you so much
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!