Methi Phulkopi

(Cauliflower in Fenugreek Sauce)
 

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 This is an extremely rapid dry cauliflower preparation that can be eaten with rotis or naans

Serving Size: 4 persons

Ingredients:

Cauliflower/Phulkopi - 1 small, cut into 12-14 medium florets

Doi/Curd - 1 tbsp, heaped

Onions - 1 medium, sliced

Ginger - 0.5 inch, grated

Tomato - 1 medium, sliced

Turmeric - a pinch

Red Chilli powder - 1/2 tsp

Fenugreek/Kasuri methi leaves (dried) - 2 tsp

Cumin/Jeera Seeds - 1/2 tsp

Green Chillies - 4 whole, slit

Salt - To taste

White Oil - 3 tbsp

 

 

              

Preparation:

  1. Sprinkle cauliflower florets with a pinch of turmeric and salt.

  2. Beat doi (curd) with red chilli powder, kasuri methi, and salt.

 

Cooking procedure:

  1. Heat oil in kadai. Fry cauliflowers till golden brown. Keep aside.

  2. To the same oil, add jeera seeds and 2 green chillies. Fry till seeds splutter.

  3. Add onion and ginger. Fry for 3 minutes till the onions become soft..

  4. Add beaten doi (curd) and fry well medium heat for 2 minutes till oil separates.

  5. Then add fried cauliflower, tomatoes and mix well.

  6. Turn heat to low, cover and cook for 7-8 min until cauliflowers are cooked and oil comes to the surface. Water is not required but if masala becomes too dry, then add as little as possible.

  7. Garnish with 2  green chillies.

 

Serving Suggestions:

Serve hot with  roti/naan.