Cauliflower Methi Curry | How to Make Cauliflower Methi Curry

Curries

Tasty to the palate, easy on the stomach is this simple Cauliflower Fenugreek recipe. Rge thick gravy with Milk makes this Curry very nice and savoury.

This Curry tastes good with Rice or Rotis or Chapatis, is easy to make and the Gravy cooked slowly with Milk has a wonderful taste.

Some foods taste great while you eat them, some trouble you afterwards. But some are tasty while you eat and easy on the stomach. This Cauliflower Curry is one such Curry. Try this if you want a nice, non-spicy curry and everyone is sure to like it.

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Tips

Cauliflower-Carrot :

Make medium sized pieces of the Cauliflower.
Carrots should also be made into medium sized Pieces.
If you like, you can add some Beans, Peas and Sweet corn.
Let there be two whistles on high flame after the Cauliflower is added to the cooker. If you cook more, the pieces will be smashed.

Leafy Greens:

The slightly bitter Fenugreek tastes good with this Curry. If you like you could add Spinach or Amaranth. But ensure you fry until the raw taste is gone.

Fenugreek leaves do not have that much of raw taste, so I usually cook it also with Cauliflower.

Some more :

You should not add Turmeric and Mirch to this Curry. All the spice has to come from the Green Chillies.

Garlic is fully optional.

Cauliflower Methi Curry | How to Make Cauliflower Methi Curry - Recipe Video

Cauliflower Methi Curry | How to Make Cauliflower Methi Curry

Curries | vegetarian

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 5

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

300 gm Cauliflower Pieces
1/2 cup Carrot Pieces
Water - Enough to immerse the Pieces
For Gravy
1.5 tsp Oil
1 cup Onion Pieces
4 Green Chillies
1 Ginger
4 Garlic (optional)
1/2 cup Raw Coconut
Water - to grind
Salt - adequate
300 ml Milk
For the Curry
1.5 tsp Oil
1 tsp Cumin Seeds
3 Bunches Fenugreek Leaves
2 tsp Ghee

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Instructions

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Cook the Cauliflower Pieces and Carrot Pieces in sufficient water in a cooker to 2 whistles on a high flame and then switch off the stove.
In another vessel, heat Oil and add all the ingredients for the Gravy and let them cook until the Onions become soft. Add the raw Coconut and fry for 2 minutes before it is removed from the fire.
Add the mixture to a mixer, add water and make a smooth paste.
Mix Milk in the soft paste.
Heat Oil for the Curry, add Cumin Seeds and let them splutter. Then add the Onion gravy and cook for 15 minutes on a medium flame.
In the thickened gravy, add the cooked Cauliflower and Carrot Pieces and Fenugreek leaves, cover and cook for 15 minutes. Keep storing. (You can add the water used to cook Cauliflower, if needed).
Add some Ghee before you take it off the fire. And a nice, savoury Cauliflower Fenugreek Curry is ready. This tastes great with Rotis and Rice.