Indian Cauliflower With Ginger and Fenugreek (Gobhi Methi)

Bin of Cauliflower Heads
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  • Total: 90 mins
  • Prep: 70 mins
  • Cook: 20 mins
  • Yield: Serves 2
Nutritional Guidelines (per serving)
241 Calories
6g Fat
41g Carbs
14g Protein
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Nutrition Facts
Servings: Serves 2
Amount per serving
Calories 241
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 252mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 11g 39%
Protein 14g
Calcium 323mg 25%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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)

Steps to Make It

  1. Mix well the yogurt, ginger, and garlic pastes and all the spices.

  2. Add the cauliflower florets to this mixture, and marinate for an hour.

  3. Heat the cooking oil in a pan, add the onions, and fry until soft.

  4. Add the tomatoes, and fry till soft.

  5. Add the cauliflower and yogurt marinade, and mix well.

  6. Add the fenugreek leaves, and mix well. Add salt to taste.

  7. Cook till the cauliflower is done (but not too soft), stirring occasionally.

  8. Turn off the fire, garnish with the lime juice and chopped coriander leaves, and serve.