Vegetables
Indian Cauliflower with Ginger and Fenugreek (Methi Gobi)
2 tbsp. oil
1 tsp. mustard seeds
1 medium red onion, diced
1 1/2 tsp. freshly grated ginger
1 medium sized cauliflower, chopped
1/2 cup frozen green peas
1/2 tsp. turmeric
1/2 tsp. red chili powder
Salt to taste
2 tomatoes, chopped
1 tbsp. dried fenugreek
2 tbsp. yogurt
1/2 tsp. sugar
Cilantro, chopped, to garnish
Heat the oil on medium heat for about one minute. Add the mustard seeds and heat until the seed begins to crackle. Add in the onion and the ginger and saute the onion for 3-4 minutes. Add in the cauliflower and cover and cook for 3 minutes. Stir in the green peas. Mix in the turmeric, chili powder and salt and stir well. Add in the tomatoes and cover and cook for five minutes. Remove the cover and stir well. Mix in the dried fenugreek, yogurt and the sugar and cover and cook for another 5 minutes until the vegetables are nice and soft. Stir in the cilantro and serve.
2 tbsp. oil
1 tsp. mustard seeds
1 medium red onion, diced
1 1/2 tsp. freshly grated ginger
1 medium sized cauliflower, chopped
1/2 cup frozen green peas
1/2 tsp. turmeric
1/2 tsp. red chili powder
Salt to taste
2 tomatoes, chopped
1 tbsp. dried fenugreek
2 tbsp. yogurt
1/2 tsp. sugar
Cilantro, chopped, to garnish
Heat the oil on medium heat for about one minute. Add the mustard seeds and heat until the seed begins to crackle. Add in the onion and the ginger and saute the onion for 3-4 minutes. Add in the cauliflower and cover and cook for 3 minutes. Stir in the green peas. Mix in the turmeric, chili powder and salt and stir well. Add in the tomatoes and cover and cook for five minutes. Remove the cover and stir well. Mix in the dried fenugreek, yogurt and the sugar and cover and cook for another 5 minutes until the vegetables are nice and soft. Stir in the cilantro and serve.
