Gobi Methi Subzi
by Tarla Dalal
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Added to 19 cookbooks
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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 .
- 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.
Nutrient values per serving
|Vitamin A||760 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||44.6 mg|
|Folic Acid||1.3 mcg|
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