Methi Adraki Gobi – Cauliflower with Fenugreek and Ginger

 

Cauliflower with Ginger, Fenugreek and Black Pepper

This basic Bengali spiced Cauliflower is one of the many ways I make cauliflower. Cauliflower with Fenugreek, Ginger, and Black Pepper is flavorful, easy and very versatile. My mother often adds fresh fenugreek leaves and dried red chilies while cooking. I keep the flavors mild and skip the red chili. Fresh Fenugreek is harder to find on short notice so I often use dried kasuri methi. This recipe is easier and lighter than the more classic Alu Gobi or Potatoes with Cauliflower.

My mom calls this methi phoron phulkopi, I have translated to the simpler Adrak Methi Gobi. The word phoron in Bengali, is the same concept as chaunk in Hindi. Tempering with fenugreek imparts a distinct flavor. This is the key flavor in this dish.

What a perfectly clear day! We went to the teatown lake’s Earth Day, hikathon! I tried to be good over the weekend, did not use plastic bags, drank lots of NY wine and cooked mostly vegetarian food. And, I made a large batch of this cauliflower. It is a very versatile dish. Perfect on the Indian table, but it is simple enough to work with other flavors. I often use this in tacos.

Cauliflower with Ginger and Fenugreek

Actually the recipe, I am posting was done earlier in the week a somewhat different variation of my usual cauliflower, with a touch of dried fenugreek. It is quite amazing how much flavor this adds to the dish!

This recipe does, something that I have been doing lately, taking a more classic potato based dish and adapting it for cauliflower. I am not unique in this, think mashed cauliflower. After all, cauliflower’s neutral notes, make it just perfect to substitute for comforting and soft potatoes. Some of the gentle softness, with more nutrition and less carbohydrates, even the marathoner brother would approve.

Cauliflower with Ginger, Fenugreek and Black Pepper

The lively colors of this dish work well, particularly with the somewhat duller rainy skies, it pairs perfectly with almost anything I can think of. The flavors perky enough to hold their own with a heavier and bold flavoring and light enough to be served with something light and simple like tofu. We tend to have it quite often with fish. I know that we tend to have almost everything quite often with fish, it tends to be our go to protein and cauliflower of course is my go to vegetable.

Outside of things, I paid homage to Sparkles the Clown and prepped for my kids birthday party next week!

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Methi Adraki Gobi – Cauliflower with Fenugreek and Ginger

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A well seasoned easy to make cauliflower with ginger, fenugreek, and black pepper.

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds (methi)
  • 1 medium sized red onion, diced
  • 11/2 teaspoons freshly grated ginger
  • 1 medium sized cauliflower chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 1 and 1/2 teaspoons black pepper
  • 1 tablespoon dried fenugreek (kasuri methi)
  • 1/2 teaspoon sugar
  • Cilantro to garnish

Instructions

  1. Heat the oil on medium heat for about 1 minute.
  2. Add the mustard seeds and fenugreek seeds and heat until the seeds begin to crackle.
  3. Add in the onion and the ginger and sauté the onion for 3 to 4 minutes.
  4. Add in the cauliflower and cover and cook for 3 minutes, stirring well to coat and sear.
  5. Mix in the turmeric, chili powder and salt and stir well.
  6. Add in the 1/4 cup of water and cover and cook on very low heat for about 10 minutes.
  7. Remove the cover and stir well and check for doneness. The cauliflower should be fork tender.
  8. At this point stir in the black pepper, dried fenugreek, and sugar.
  9. Garnish with cilantro and enjoy!
https://spicechronicles.com/methi-adraki-gobi-cauliflower-fenugreek-ginger/

 

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