Tuesday, 28 August 2012

Malai Methi Gobi

Malai Methi Gobi
Gravies are an important part of my menu especially because my husband does not like the dry subjis with rotis etc. Making delicious and healthy gravies without monotony is a challenge I like to take. I was making naan one evening and thought it needs a rather rich side dish. I chose to make this malai gobi methi. There is something unique and wonderful about methi that imparts richness and aroma to dishes. If you have guests and you want to impress them with a rich gravy, I would recommend one with methi and cream combined with other vegetables. If you do not have cream, add milk and simmer so it thickens and is creamy. There are a number of variations of this recipe, most of them involve far more steps but I like to kep things simple and quicker. Here is the recipe...
1 cup chopped methi (fenugreek leaves)
1 small cauliflower, cut into florets
2 green chillies
1 small piece ginger
4-5 almonds
2 tablespoon cream
1 large onion, chopped
2 tomatoes, chopped roughly
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chilly powder
Turmeric powder
Salt to taste
Cooking oil and or butter

Heat some oil in a pan and fry the onions until brown

Cool the onions and grind along with tomato, ginger, green chilly, almonds to a fine paste

In the mean time, heat some butter and oil and add the methi leaves and cook until wilted

Add the cauliflower florets and turmeric powder and sauté for couple of minutes

Add the ground paste and add little water and salt and cook covered for about five minutes

Once the cauliflower is cooked, add the coriander powder, chilly powder and cumin powder and cook for couple of minutes

Add cream and simmer for about ten minutes, make sure there is enough liquid and it does not burn

Serve with rice or naan or roti.

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