Gobi Methi Subzi
by Tarla Dalal
Methi is a fabulous ingredient, which adds josh to even humble veggies like the cauliflower. With a splash of spice powders, and peppy ingredients like ginger and garlic, the Gobi Methi Subzi is a real treat for your palate.
It is quite simple to make, and if you follow the instructions properly, you can enjoy a subzi that has a fabulous texture apart from a fascinating flavour.
We have parboiled the gobi initially, so that it comes to the right texture, without getting mushy, after being sautéed with the flavour-givers. Relish the Gobi Methi Subzi hot and fresh.
Serve Gobi Methi Subzi hot and fresh with dal and rotis or parathas .
Gobi Methi Subzi recipe - How to make Gobi Methi Subzi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
2 cups cauliflower florets , cut into halves vertically
3 cups finely chopped fenugreek (methi) leaves
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp sugar
1 tsp finely chopped green chillies
- Method
- Boil a vesselful of water, add the salt, turmeric powder and cauliflower, mix well and cook on a medium flame for 6 to 8 minutes or till the cauliflower florets are parboiled.
- Drain the cauliflower and keep aside.
- Combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 15 minutes.
- Squeeze out all the excess water and keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 minutes.
- Add the fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the cauliflower, chilli powder, garam masala, coriander-cumin seeds powder, sugar, green chillies and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
| Energy | 136 cal |
| Protein | 2.8 g |
| Carbohydrates | 7.8 g |
| Fiber | 4.5 g |
| Fat | 10.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 760.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 44.7 mg |
| Folic Acid | 29.4 mcg |
| Calcium | 137.2 mg |
| Iron | 1.3 mg |
| Magnesium | 33.7 mg |
| Phosphorus | 39.1 mg |
| Sodium | 48.3 mg |
| Potassium | 104.7 mg |
| Zinc | 0.4 mg |
Love both the cauliflower and the Methi as vegetables. Hence enjoyed this dish. Must try as it''s very healthy.
I have tried this recipe twice and it has been a super hit although my family does not eat very spicy food but they enjoyed the combination of methi and cauliflower very tasty
I made a version of this recipe last night. Boiled the cauliflower florets in boiling salted water with turmeric for only five minutes. That was more than enough otherwise it will get mushy. I used other ingredients as per recipe except for I didn''t have fresh leaves. I used dried methi. I turned out alright. I am afraid to use too much salt or spices to start with so it was kind of bland. Next time I have to use more salt and spices. Thanks for this recipe.
Quick Gobhi methi. Really tasty. Ideal for my tiffin box. Methi gives an amazing flavour