Methi Gobi Sukhi Sabzi is a simple and easy one you can make quickly for your dinner meal. The seasonal fresh cauliflower makes a wonderful combination with the methi leaves.
When we make the weekly paneer butter masala, we search for other simple dishes that can go well with rotis for the elders. So when I was scouring Amma’s Dairy, came across this simple dry saute that can be served with rotis, made with seasonal fresh cauliflower and methi leaves.
This Sukhi Sabzi is very easy to make and made a wonderful side dish with Parottas, I am sure these make a great pair for Rotis as well. This is the last in the series of Easy Dinner Ideas for Week 1 in BM#96.
Methi Gobi Sukhi Sabzi
2 cups Cauliflower Florets
1 tsp Garlic Paste
2 medium Tomato Puree
1 tsp Red Chilli Powder
2 no Green Chillies chopped
2 cups Fenugreek Leaves / Methi Leaves
A Pinch Turmeric Powder
1/2 tsp Cumin Seeds
1 tsp Lemon Juice
Handful Coriander Leaves
Salt to taste
2 tsp Cooking Oil
How to make the Methi Gobi Sukhi Sabzi
Wash and chop the cauliflower into small florets. Microwave with just enough water for 3 to 4 mins. Drain the florets.
In a nonstick pan, heat with oil, saute the cumin seeds, garlic paste, and chopped green Chilies.
Once it gets sauteed well, add the cauliflower florets, and methi leaves and cook on high for the methi leaves to get cooked well.
Add turmeric powder, red chili powder and salt, simmer with water sprinkled, cook with lid covered.
Cook for 5 to 7 mins, then add the tomato puree that’s coarsely ground.
Again sprinkle enough water and let the cauliflower get cooked on low flame till done.
Finally, add the chopped coriander leaves and serve with lemon juice squeezed on top.
Serve with rotis.
This is part of January Week 1, Cooking from Cookbook Challenge Group.