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Indian Fenugreek Cauliflower Fry

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!
Course Main Course, Side Dish
Cuisine Asian, Indian, sindhi
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 193.22kcal

Equipment

  • skillet

Ingredients

To fry the veggies

  • 1 tbsp oil
  • 2 potatoes
  • 1 tbsp oil
  • 1 head cauliflower

To prepare the curry

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

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. Add 2 cups of fresh leaves. 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. 

Nutrition

Calories: 193.22kcal | Carbohydrates: 20.07g | Protein: 7.91g | Fat: 10.45g | Saturated Fat: 0.85g | Sodium: 630.02mg | Potassium: 592.89mg | Fiber: 6.58g | Sugar: 5.26g | Vitamin A: 632.71IU | Vitamin C: 90.56mg | Calcium: 76.7mg | Iron: 3.85mg