GOBI METHI SABZI (Cauliflower and Fenugreek Leaves Stir Fry)

GOBI METHI SABZI – a quick cauliflower and fenugreek leaves stir fry with potatoes and cumin; a perfect side dish with any meal!

Winters are here and I cannot but feel so thrilled looking at mountains of fresh cauliflower and fenugreek leaves or methi leaves in the markets! There is nothing like eating seasonal veggies which are peaked in nutrition.

All of us are fond of the quintessential Aloo Gobi but when winters bring in fresh leafy vegetables to our table (methi leaves being one of my favorites), adding these to any stir fry or curry makes it all the more delicious and nutritious like in this Methi Matar Malai curry which uses winter veggies; fenugreek leaves (dried and fresh) and fresh green peas!

This super easy to make stir fry has only 3 main ingredients, Cauliflower/Gobi, Potatoes/Aloo and fresh Fenugreek/Methi leaves with some basic pantry ingredients like Jeera/Cumin seeds, dry Red chilies (or you can use red chili powder too) and a dash of Hing/Asafetida powder (this is optional).

If you cannot find hing powder, feel free to not add this, but trust me, if you can find this spice powder, it gives a lovely aroma to any stir fry, especially when potatoes are added. If you are gluten free, you can omit this.

With some very minimal oil and about 10 minutes of cooking time, this no-onion, no-garlic stir fry is on your dining table to scoop up with some rotis or parathas or as a side dish with some rice, dal/sambar/rajma curry etc.!

WHAT ARE METHI LEAVES?

Methi leaves or fresh fenugreek leaves, which are highly nutritious and a highly preferred leafy green in Indian cooking, are slightly bitter in taste which some of us love and are easily available in Indian grocery stores or markets all year round and is considered a winter veggie!

But if you want to feed this to kids or even adults who turn up their nose at this bitterness, just sprinkle methi leaves (once plucked and washed thoroughly) with some salt and then after sometime, squeeze the leaves and throw the bitter water and then use in curries. Personally, we love the slight bitterness that these leaves impart to any dish!

The dried variety of these leaves are called kasuri methi or kasoori methi and is also easily available in any Indian store or even online. These leaves infuse a lovely aroma to any north Indian curry, either while cooking or at the end as a garnish; but a dash mind you, as a little goes a long way.

You will know how fond we are of this winter leafy green, fresh or the dried variety, by checking out these other dishes from my kitchen which have methi leaves incorporated in them:

Pressure Cooker Methi Carrot Pulav
Oats Khichdi with Methi Leaves
Methi Theplas
Methi Laccha Paratha (with dried fenugreek leaves)
Arbi Methi/Taro Root with Dried Methi Leaves

Now, let’s see how I made this quick, mouthwatering, vegan and plant based curry in my kitchen!

Step-wise Instructions to make Gobi Methi Sabzi:

Wash cauliflower and cut or separate into florets.

Wash, peel and chop potatoes into cubes.

Separate the bunch of methi leaves, pick only the leaves and then wash in plenty of water until the water runs clear.

You have to dip the leaves in a bowl of water, pick them up and drain well. Do this step until the water runs clear and is devoid of any mud or dirt; you may need 3 to 4 bowls of water for this.

Once drained, chop roughly or finely. Set aside.

TO MAKE THE STIR FRY:

Heat oil in a large deep saucepan or kadai and once hot, add jeera. Saute for a few seconds.

Sprinkle the rest of the ingredients for seasoning; chopped red chilies, turmeric powder and hing powder.

Stir and saute for a few seconds to allow the oil to be infused with the aromatics and spices.

Now, add the cauliflower florets and chopped potatoes and give it a good stir.

Sprinkle the chopped methi leaves and salt to taste. Mix well and cook covered on medium low heat, stirring in between until the cauliflower is crisp tender, the potatoes are soft but still have a bite and methi leaves are thoroughly cooked. This could take 7 to 10 minutes.

If needed sprinkle some water in between.

Remove from heat and serve hot as a side dish with any meal, be it dal and rice or even some soft Indian flat breads like rotis, parathas, puris etc.

Doesn’t this look easy to make? Do try this one this winter and enjoy with some rotis/parathas or rice and dal!

We enjoyed it with rice, horse gram curry/kuleeth upkari and some horse gram broth or kuleeth saarupkari as we call it in our language (Konkani) which is basically, seasoned or tempered horse gram broth (with crushed garlic or mustard and red chilies) which we get after cooking it!

This lip smacking vegan, gluten free (if you avoid the hing) and plant based, no-onion, no-garlic GOBI METHI SABZI is a perfect dish to pack in your spouse’s or kids’ lunchbox too!

Enjoy Foodies and Happy Cooking!

Yum

GOBI METHI SABZI (Cauliflower and Fenugreek Leaves Stir Fry)

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 4

A quick cauliflower and fenugreek leaves stir fry with potatoes and cumin; a perfect side dish with any meal!

Ingredients

2 cups gobi/cauliflower florets
1 cup peeled and chopped potatoes
2 bunches of fresh methi/fenugreek leaves (about 2 cups)
3 tablespoons oil
1 teaspoon jeera/cumin seeds
2 to 3 large dry red chilies, roughly chopped (or 1 teaspoon red chili/cayenne powder)
¼ tsp asafetida or hing powder (optional)
¼ teaspoon haldi/turmeric powder
Salt to taste

Instructions

Wash cauliflower and cut or separate into florets.
Wash, peel and chop potatoes into cubes.
Separate the bunch of methi leaves, pick only the leaves and then wash in plenty of water until the water runs clear. You have to dip the leaves in a bowl of water, pick them up and drain well. Do this step until the water runs clear and is devoid of any mud or dirt; you may need 3 to 4 bowls of water for this.
Once drained, chop roughly or finely. Set aside.

TO MAKE THE STIR FRY:

Heat oil in a large deep saucepan or kadai and once hot, add jeera. Saute for a few seconds.
Sprinkle the rest of the ingredients for seasoning; chopped red chilies, turmeric powder and hing powder.
Stir and sauté for a few seconds to allow the oil to be infused with the aromatics and spices.
Now, add the cauliflower florets and chopped potatoes and give it a good stir.
Sprinkle the chopped methi leaves and salt to taste. Mix well and cook covered on medium low heat, stirring in between until the cauliflower is crisp tender, the potatoes are soft but still have a bite and methi leaves are thoroughly cooked. This could take 7 to 10 minutes.
If needed sprinkle some water in between.
Remove from heat and serve hot as a side dish with any meal, be it dal and rice or even some soft Indian flat breads like rotis, parathas, puris etc.
Enjoy foodies and Happy Cooking!

Notes

Adjust the amount of spices according to personal taste.

Dry red chilies can be substituted with red chili powder instead.

The amount of methi leaves added is according to how much you love this vegetable; add as little or as much as you want!

If you cannot find methi leaves, this works well with spinach leaves, beetroot leaves, radish leaves or even salad leaves; you could totally omit it too!

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