Gobi Kasuri Methi - Cauliflower Curry With Dry Fenugreek Leaves

There have been a lot of celebrations going on lately on the blog, first with the pineapple halwa for Diwali and then mutton korma for Eid and while I celebrate my birthday today, there was no room for more sweets or meat.  All I wanted to settle with was simple homemade food.

A simple and delicious lunch of gobi kasuri methi with roti (Indian unleavened bread) and a cooling cucumber raita was on the menu for lunch. Being the last day of Eid holidays, I headed into the kitchen right after the lunch, laboring in arranging, cleaning and more cleaning of the cabinets.

As the evening came knocking, a spicy sweet masala tea was served along with some crisped rotis drizzled with honey. After a really long time, we watched some TV together, though we can never really agree on what to watch, but hey we are talking about all good stuff today.

As the hubster headed to his study room to catch up with his books, I got dressed for an evening walk. It was indeed a very beautiful evening, the breeze, the moon, everything seemed to be just right. I walked through the garden overhearing people talk about happiness, fears and sadness with no thoughts of my own. After an hour of walk, feeling strangely calm, I headed home to prepare dinner.

A quick halloumi sandwich with zaatar, olives and hummus was just how I wanted to end the day. And then I come here to write it all to you! For some, my day today would be everyday, for me though it was one of the best spend birthdays. As I write, I'm reflecting back on how blessed I'm and hope this feeling stays with me over the years to come. 

P.S. Ofcourse, I didn't mention hubster and some great friends brought a beautiful chocolate cake at midnight, other great friends whom I love dearly gave me a gift for the first time ever and that my gift from the hubster is pending. HA!

Gobi Kasuri Methi - Cauliflower Curry with Dry Fenugreek Leaves

Serves : 2

Ingredients 

1 medium cauliflower (leaves removed, divided in florets)

1 onion (medium, sliced)

1 ripe tomato (chopped finely)

1 green chilly (optional)

1 tbsp ginger garlic paste/ 2 cloves garlic and an inch ginger finely chopped

1/2 tsp turmeric powder

1 tsp red chilly powder

2 tsp coriander powder

1 tsp sukhi kasuri methi / dry fenugreek leaves *

1 tsp sugar

2-3 tbsp olive oil

Salt to taste

Coriander to garnish

Note:

* Dry fenugreek leaves is what makes your restaurant curries so fragrant and that little pleasantly bitter taste you think you never get at home. Dry fenugreek leaves called kasuri methi, are young dry leaves often paired with Indian curries, generally added towards end of the dish. If you like Indian food, its one of the things you should fill your pantry with. You can go ahead and prepare the same dish without it ending up with cauliflower curry but I strongly recommend using it.

Method:

In a wok, heat 2 tbsp oil , add the cauliflower and sprinkle it with turmeric powder.

Keeping on high flame, cook the florets till they start to brown.

Remove the florets and add rest of oil to the same wok. Add the onions.

Once the onions are translucent, add the ginger garlic paste and chopped green chilly. Once it loses the rawness, add the tomatoes.

Cook till the tomatoes turn pulpy and mush up (if the tomatoes are not as juicy and the masala seems too dry add little water). Then add the spices. Stir in the browned cauliflower, salt and sugar. Cook for 10 minutes.

When you are ready to serve, sprinkle with crushed kasuri methi and stir.

Garnish with coriander leaves. Serve hot with roti.