KASOORI GOBI (Cauliflower with dried Fenugreek Leaves)

In India, I was never fond of Gobi, but here in USA, with very limited option of vegetables, Gobi Is now one of the main ingredients in my kitchen. Gobi kasoori is a dish where the main ingredient is Kasoori methi (dried fenugreek  leaves). Using Kasoori methi instead of the regularly used fresh methi (fenugreek) leaves gives this dish its unique flavor. Kasoori methi is little bitter in taste, so one has be very careful while using it in a curry. The bitter taste of the Kasoori methi can be nullified when it is soaked in water. I always like experimenting and this is one of those experiments which I tried very often. This recipe is basically from the collection of Sanjeev Kapoor's recipes. Usually, I do add kasoori methi to the curries and gravies but in a smaller quantity. This recipe renders the cauliflower a very distinct and unique flavor.

Ingredients:
 1 medium cauliflower
 2 tbsp dried Kasoori methi
 1 medium onion chopped
 2 green chillies
 1 large tomato chopped
 1 tbsp coriander powder
 1/2 red chilli powder
 1/2 tsp turmeric powder
 1/2 cup yogurt/curd
 1/2 tsp cumin  seeds
  salt to taste
 1+1/2 " ginger
 8 garlic cloves
 oil to deep fry

Recipe:

Separate Gobi into florets. Grind ginger garlic green chili into a fine paste. Heat oil (enough for deep fry) in a kadai and once it is hot drop the Gobi florets and fry them until golden brown. Drain on absorbent paper to remove excess oil. Dry roast Kasoori methi slightly on a tawa/pan on medium heat. Cool it and powder it. Heat 1 tbsp of oil in a pan add cumin seeds and allow to crackle. Add onions and cook until golden brown in color. Add ginger-garlic chili  paste and stir for a moment.Add tomatoes and stir. Add half cup of water, cover and cook. Add coriander powder, turmeric powder, chili powder and mix. Add beaten curds to it and stir well. Cook on high heat till the oil separates from the masala. Add fried cauliflower and mix well. Add salt and Kasoori methi powder and mix. Cook for 6-8 mins and serve hot.

Garnish with extra kasoori methi.

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