Cauliflower Fenugreek Dry Curry
Greens are abundant during the winter months and my refrigerator is always filled with spinach, fenugreek leaves, coriander and other kinds of seasonal green leafy vegetables. Having greens as frequently as possible in your meals adds lot of vitamins, minerals, fiber and also keeps you super healthy. Filled with the goodness of fresh cauliflower and fenugreek leaves, this Cauliflower Fenugreek dry curry is very light, easy to digest and doesn’t involve any excess oil or masala that can be heavy on your stomach.
This Cauliflower Fenugreek dry curry is a great side dish for your roti, phulka, thepla or plain cooked rice. Can be used to make your breakfast sandwich or can even be had alone as a snack for your intermittent hunger pangs.
Ingredients
Cauliflower florets – from 1 medium sized Cauliflower
Turmeric powder – 3/4 tsp
Salt – 1 1/2 tsp (or to taste)
Cooking oil – 3 tbsp
Cumin seeds – 1 tsp
Cinnamon – 2 cm piece
Bay leaf – 1
Green chilly (finely chopped) – 4 (or to taste)
Ginger (julienned) – 2 tbsp
Onion (roughly chopped) – 2 medium
Dry mango powder – 1 tsp
Fresh Fenugreek leaves (cleaned, washed and roughly chopped) – 4 cups
Kasuri methi (dried fenugreek leaves) – 1 tbsp (optional)
Brown sugar/Jaggery – 1 tbsp
Yield
Serves 4
Prep time
15 mins
Cook time
25 minutes
Method
1) Blanch the cauliflower florets with 1/4 tsp turmeric powder and 1/2 tsp of salt. Drain and set aside. (See cauliflower bites recipe for blanching tips)
2) In a heavy bottomed pan heat the cooking oil. When it is medium hot add cumin seeds, cinnamon and bay leaf. Let the cumin seeds splutter and fry for about 20 secs.
3) Add the green chillies and ginger and fry for 2 mins on low heat. Then add onion and fry until it becomes golden. Then add mango powder and turmeric powder and mix once. Immediately add the fresh fenugreek leaves. Add sugar/jaggery and mix well.
4) The fenugreek leaves will shrink and cook in just 2 mins. Now add the blanched cauliflower and 1 tsp salt. Mix well. Cover and let it cook on low heat for 5 to 7 mins. After 7 mins, open the lid, add the dried fenugreek leaves (if you are using) and mix once. Switch off the heat and your Cauliflower Fenugreek dry curry is ready to serve.
Notes
- I like to have the distinct aroma of fresh fenugreek leaves in this curry, so I have not used garlic in this recipe. If you really want it, you can add a pod or two (finely chopped) along with the ginger and green chillies.
- Dried fenugreek leaves have a strong flavour and adding it along with the fresh fenugreek leaves enhances the aroma. If you don’t have the dried leaves, you can skip and use only the fresh leaves. Instead of fenugreek leaves you can also try this recipe with mustard greens. Like fenugreek leaves, mustard greens also contain a load of nutrients.
- The sugar/jaggery in this recipe is important because it reduces the bitterness of the fenugreek leaves, so don’t omit it!
- This recipe is unique because there is no garam masala/kada masala powder or any kind of dry masala powder to enhance the flavour of the curry. Fenugreek is the key ingredient and the entire curry gets its distinct aroma from these fresh and dried leaves. If you prefer to use any of the flavour enhancer powder like garam masala or kada masala powder go ahead and try it, I’m sure it would still be delicious!
