This write up is from my old days when I blogged in 2007. Keeping it as it is.Its a long time now that I found this recipe. I just copied it from internet and was with me from the time I started blogging :). Initially I was hesitant to try this as could not think of methi/fenugreek leaves mix with cauliflower/gobhi. But before two months I made this in dinner and was amazed. It was wonderful :). My husband liked it very much. We had this with paratha/flatbread and raita and really it was heavenly taste :)). Now whenever cauliflower comes home 🙂 I make this with kasoori methi :). Try this once I am sure you will love it :D.
|aloo gobhi methi ke sath|
Ingredients Sufficient For 3-4 People
1 Head Cauliflower (phool gobhi), washed,Cut into small florets
2 Medium sized Potatoes/aloo, chopped into 8 pieces
2-3 fistful fresh fenugreek/methi leaves
1 teaspoon mustard seeds
1 teaspoon Cumin seeds
1 Medium sized onion finely chopped
1 teaspoon ginger finely chopped
Salt to taste
2 Green chillies finely chopped
1 teaspoon Dry mango powder (amchur) (optional)
1 teaspoon lemon (nimbu) juice (optional)
Cooking oil for frying
Method : Soak the cauliflower/gobhi florets in turmeric water for 5 minutes. Remove and wash again. Doing so if any insect is there in cauliflower, will come out :). Drain and keep aside.
Fenugreek/methi leaves can be used directly but if its bitter taste is not suitable than sprinkle and rub salt on the fenugreek/methi leaves. Keep aside for 5 minutes and then wash properly.(This is done to reduce the bitterness of the fenugreek). Shake, dry and keep aside.
Heat enough oil in a pan and deep fry the potatoes on medium heat then on high heat until they fully cooked and with a crunchy and golden outer crust. Sprinkle with salt and keep aside.
Heat the oil in another pan and add mustard & cumin seeds. Once they start spluttering add chopped onion. Fry this until onion changes its color to golden brown. To this mix ginger and fenugreek/methi leaves. Stir well and cook for about 2-3 min. Add cauliflower and salt. Cook covered on low heat for about 4-5 min. Stir occasionally. Add green chillies and continue to stir until the cauliflower is soft and the moisture has dried. Now add potatoes and mix well. Add mango powder and lemon juice; cook for 2-3 min on low flame. Remove from heat and serve hot garnished with fresh coriander leaves.
I loved its taste....