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Kasoori gobi recipe is Punjabi recipe in which we used kasori methi powder instead of fresh methi which gives unique flavors. You can add potato or peas also with gobi and serve along with butter naan, tandoori roti or laccha paratha. For this recipe, you have to fry the gobi first and then cook in tomato paste. It is good option for lunchbox also.
Just dry roast the kasuri methi and make a fine powder for further use. You can use even mint powder also for more flavorful recipe.
Ingredients:
1 Medium Sized Cauliflower/ Phool Gobhi
1/4 Cup Dried fenugreek leaves/ kasoori methi
1/2 Tbsp. Ginger Paste
2 Green Chilies
2 Large Tomatoes
Oil for Deep frying
1/2 Tsp. Mustard Seeds/ Rai
1 1/2 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Cup Beaten Curd
Salt to taste
Instructions:
Wash and cut cauliflower into florets.
Chop tomatoes and green chilies and prepare smooth puree in blender.
Heat sufficient oil in a kadai and deep fry the cauliflower florets until golden brown.
Remove the fried florets on absorbent paper to remove extra oil.
Roast kasoori methi on a tawa on medium heat. Keep aside to cool and make powder.
Heat the ghee in a pan and add mustard seeds, when they start splutter.
Add ginger paste, stir for a minute. Add tomatoes puree and stir for 3-4 minute till to oil separates.
Add 1/2 Cup water, cover and cook for 5 minutes.
Add coriander powder, turmeric powder, salt and mix well.
Add yogurt, stir and cook on high heat for 5 minutes. Add kasoori methi powder and mix.
Lastly add fried cauliflower and mix well.
Cook for 5-7 minutes and serve hot with paratha and roti.
If methi is not available then you can replace with mint powder.
Kasoori Gobi Recipe
Ingredients
- 1 Medium Sized Cauliflower/ Phool Gobhi
- 1/4 Cup Dried fenugreek leaves/ kasoori methi
- 1/2 Tbsp. Ginger Paste
- 2 Green Chilies
- 2 Large Tomatoes
- Oil for Deep frying
- 1/2 Tsp. Mustard Seeds/ Rai
- 1 1/2 Tsp. Coriander Powder
- 1/2 Tsp. Turmeric Powder
- 1/2 Cup Beaten Curd
- Salt to taste
Instructions
- Wash and cut cauliflower into florets.
- Chop tomatoes and green chilies and prepare smooth puree in blender.
- Heat sufficient oil in a kadai and deep fry the cauliflower florets until golden brown.
- Remove the fried florets on absorbent paper to remove extra oil.
- Roast kasoori methi on a tawa on medium heat. Keep aside to cool and make powder.
- Heat the ghee in a pan and add mustard seeds, when they start splutter.
- Add ginger paste, stir for a minute. Add tomatoes puree and stir for 3-4 minute till to oil separates.
- Add 1/2 Cup water, cover and cook for 5 minutes.
- Add coriander powder, turmeric powder, salt and mix well.
- Add yogurt, stir and cook on high heat for 5 minutes. Add kasoori methi powder and mix.
- Lastly add fried cauliflower and mix well.
- Cook for 5-7 minutes and serve hot with paratha and roti.
Notes
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here