I like to balance bitter with a hint of sweet: some jaggery in methi chhole, sauteed pineapple on the side with methi chawal. In this gobhi kasoori methi (cauliflower and dried fenugreek) recipe, I turn to dried cranberries for the balancing act. I love the result! Do you?
- Cauliflower – 1
- Tomatoes – 2
- Kasoori methi – 1/2 tablespoon
- Dried cranberries – 1/2 tablespoon
- Salt – to taste
- Red chili powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Asafoetida powder – a pinch
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Vegetable oil – 2 teaspoons
How To Make Gobhi Kasoori Methi:
Cut the cauliflower into bite-sized florets. Wash well and drain.
Heat oil in a pan. When hot, add asafoetida powder, cumin seeds and mustard seeds. Let the seeds splutter.
Add turmeric powder and cauliflower florets immediately after. Stir to get the flavored oil to coat the cauliflower.
After two minutes, add cumin powder, coriander powder, red chili powder to the cauliflower and give it a good mix.
After another two minutes, stir in chopped tomatoes and salt.
Cook covered on medium heat till the tomatoes have turned mushy [4-5 mins].
Add dried cranberries and kasoori methi to the pan.
Mix well. Cook covered on medium heat; check and stir around in between if you find the vegetables sticking to the bottom of the pan or charring. [If necessary, sprinkle a few drops of water to prevent charring.]
Take the pan off the heat when the cauliflower is almost soft enough for your liking. Keep the lid on to allow gobhi kasoori methi to absorb all the flavors as the pan cools.
Serve gobhi kasoori methi with dried cranberries, with any Indian meal.
My meal today: gobhi kasoori methi, cucumber raita, dal and chapatis.