Kasuri Gobi Recipe

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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

Kasoori gobi recipe is Punjabi recipe in which we used kasori methi powder instead of fresh methi which gives unique flavors.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Author Preeti Garg

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

  1. Wash and cut cauliflower into florets.
  2. Chop tomatoes and green chilies and prepare smooth puree in blender.
  3. Heat sufficient oil in a kadai and deep fry the cauliflower florets until golden brown.
  4. Remove the fried florets on absorbent paper to remove extra oil.
  5. Roast kasoori methi on a tawa on medium heat. Keep aside to cool and make powder.
  6. Heat the ghee in a pan and add mustard seeds, when they start splutter.
  7. Add ginger paste, stir for a minute. Add tomatoes puree and stir for 3-4 minute till to oil separates.
  8. Add 1/2 Cup water, cover and cook for 5 minutes.
  9. Add coriander powder, turmeric powder, salt and mix well.
  10. Add yogurt, stir and cook on high heat for 5 minutes. Add kasoori methi powder and mix.
  11. Lastly add fried cauliflower and mix well.
  12. Cook for 5-7 minutes and serve hot with paratha and roti.

Recipe Notes

If methi is not available then you can replace with mint powder.

 

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