Gobi Methi in a plate with a fork and spoon set in it

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.
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Course: Main Course, Side Dish
Cuisine: Asian, Indian, sindhi
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Author: Priya Lakshminarayan


  • 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


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