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Cauliflower Methi Curry | How to Make Cauliflower Methi Curry

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 5

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

Instructions

  1. 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.
  2. 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.
  3. Add the mixture to a mixer, add water and make a smooth paste.
  4. Mix Milk in the soft paste.
  5. 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.
  6. 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).
  7. 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.