Fenugreek leaves are in season. Homemade meals sparkle green with a fenugreek dish on the menu every day: methi parathas with imli chutney for Sunday brunch, methi chhole with jeera rice for the Monday lunchbox.
Make hay while the sun shines, they say. I make recipe replacements of kasoori methi (dried fenugreek) with fresh fenugreek while the greens are in lush supply. This is one such recipe: methi gobhi, a variant of gobhi kasoori methi (cauliflower with dried fenugreek) that uses fresh fenugreek instead of dry.
Fresh fenugreek has a significantly stronger flavor than dried. Which explains why the ingredient order is switched in the recipe names: in gobhi kasoori methi, gobhi (cauliflower) takes centerstage, while in methi gobhi, methi (fresh fenugreek) occupies that place.
- Fresh fenugreek leaves – 1 bunch (to give 1 packed cup of plucked leaves)
- Cauliflower – 1
- Tomatoes – 2
- Raisins – 2 tablespoons
- Green chili – 1
- Red chili powder – 1/4 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – to taste
- Asafoetida – 1/4 teaspoon
- Mustard seeds – 1/2 teaspoon
- Mustard oil – 1 tablespoon
How To Make Methi Gobhi:
Cut the cauliflower into bite-sized florets.
How do you get rid of green worms that sometimes infest cauliflower? The surest way I have found is to dip the cauliflower florets in hot salted water for five minutes. Wash and drain before cooking. This not only cleans the cauliflower but also reduce cooking time.
Pluck fenugreek leaves from the stems. Wash the leaves well in changes of water till the water is clear. Roughly tear the fenugreek leaves.
Chop tomatoes and green chili finely.
In a skillet or kadhai, heat a tablespoon of mustard oil to smoking point. Set heat to low. Add mustard seeds and asafoetida to the hot oil. When the seeds splutter and burst (this will take just a couple of seconds), add chopped tomatoes, green chili and fenugreek leaves. Stir.
Add the dry spices: turmeric powder, cumin powder, coriander powder, red chili powder, along with salt. Cook covered on medium heat till the tomatoes have softened. Stir, 1/4 cup of water to the tomato fenugreek mixture, drop in two tablespoons of raisins and cook covered for another 3-4 minutes.
Add the cauliflower florets. Stir to coat the florets well with the tomato fenugreek mixture.
Cook covered on medium heat, stirring every alternate minute, till the curry has thickened and the cauliflower cooked.
Methi gobhi is ready to eat.