Gobi Kasuri, How To Make Gobi Kasuri Recipe


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Gobi Kasuri

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 61 cookbooks   This recipe has been viewed 21515 times

A dish that's truly remarkable and a must try for all lovers of Punjabi food. Using Kasuri methi instead of the regularly used fresh methi gives this dish its unique flavour.


The bitter taste of the kasuri methi is reduced when it is soaked in water. Methi plays a very important part in kitchens in the Punjab especially in winter. Bright green peas add a lovely green colour and yummy flavour to this subzi.


You can serve this dry subzi with Parathas , Rice and popular Punjabi dals like Dal Amritsari or Rajma Curry .

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Gobi Kasuri, How To Make Gobi Kasuri Recipe

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
  1. Combine the dried fenugreek leaves and 2 cups of water in a deep bowl, mix well and keep aside to soak for 30 minutes. Drain and keep aside.
  2. Heat the oil in deep non-stick pan, add the soaked dried fenugreek leaves and milk, mix well and cook on a medium flame for 5 minutes or till the mixture becomes completely dry, while stirring occasionally.
  3. Add the sugar, chilli powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Add the cauliflower, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the green peas, garam masala and dried mango powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. Serve immediately.

Nutrient values (Abbrv) per serving
Energy185 cal
Protein6.7 g
Carbohydrates12.5 g
Fiber5.5 g
Fat10.9 g
Cholesterol8 mg
Sodium28.3 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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Reviews

Gobi Kasuri
5
 on 15 Apr 16 01:08 AM


Light and true taste, healthy food. Punjabi cuisine is just great.
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Tarla Dalal    Hi Egle , we are delighted you loved the Gobi Kasuri recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
15 Apr 16 09:37 AM