|Nutritional Guidelines (per serving)|
|Servings: Serves 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 11g||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gobhi methi, also known as gobi methi, is a traditional Indian dish that happens to be vegetarian. Cauliflower florets are marinated in a delicious ginger and garlic yogurt sauce then fried with onions and tomatoes. Team gobhi methi with plain boiled rice or hot chapatis (Indian flatbread).
- 1/2 kg cauliflower florets
- 250 g fenugreek leaves (stalks removed)
- 2 tsp garlic paste
- 1 tsp ginger paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 cup yogurt
- 2 tbsps cooking oil
- vegetable/ canola/ sunflower oil)
- 1 large onion (finely chopped)
- 3 large tomatoes (finely chopped)
- dash salt (or to taste)
- 2 tablespoons lime juice (juice of 1 lime)
- 1/4 cup coriander leaves (chopped, to garnish)
Mix well the yogurt, ginger, and garlic pastes and all the spices.
Add the cauliflower florets to this mixture, and marinate for an hour.
Heat the cooking oil in a pan, add the onions, and fry until soft.
Add the tomatoes, and fry till soft.
Add the cauliflower and yogurt marinade, and mix well.
Add the fenugreek leaves, and mix well. Add salt to taste.
Cook till the cauliflower is done (but not too soft), stirring occasionally.
Turn off the fire, garnish with the lime juice and chopped coriander leaves, and serve.