I use fenugreek aka methi extensively in my cooking, both as a herb and as a spice. However, I do not use it as a fresh herb, as much as my mom, aunts and cousins do. This herb is a must ingredient for tadka or popu in all their curries, stir fries, gravies and pulaos or bagara rice. I substitute the fresh herb with dry herb or spice powder. I do love to use the fresh herb but fall shy of doing it for mere laziness of plucking the leaves from the stem 😮 Initially, I used to pick up fresh fenugreek religiously, whenever I did my Indian groceries and most of the time, it never made it into my food. It would rot in the fridge and make its way to the trash can. Now I buy it only when I want to make fenugreek cauliflower, fenugreek dal or if I have guests visiting us. Fresh fenugreek in all the non vegetarian dishes tastes excellent and I make it a point to use it, whenever I have company.
This month’s herb for herb mania event, started by Dee of Ammalus Kitchen and hosted by Redchillies, is Fenugreek. For this event, I am sending fresh Fenugreek Cauliflower Stir Fry. I like the flavor of fenugreek leaves in cauliflower stir fry and when I don’t have fresh fenugreek, I substitute it with kasturi methi aka dried fenugreek leaves and/or fenugreek powder.
Total Time: 25 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- 2-3 tbsp Oil
- 1 small Onion chopped
- 1 bunch or 1 ½ – 2 cup packed plucked Fenugreek chopped ( I used 2 cups)
- 5 Green Chilies slit (opt, adjust to taste)
- 1 tsp Ginger Garlic paste
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Chili Powder (adjust to taste)
- Salt to taste
- 1 medium sized Cauliflower cut into 1 ½ “ Florets
- 1 medium Tomato chopped
- 1 tsp Cumin Powder
- Blanch cauliflower florets in boiling salted water for 2-3 minutes.
- Heat oil in a pan, add onion, fenugreek leaves and cook until onions are translucent.
- Add green chilies and ginger garlic paste and cook for a minute.
- Add coriander powder, turmeric, chili powder and salt. Stir well.
- Add cauliflower florets. Cover and cook for 2-3 minutes. Add tomatoes and cook for another 3-4 minutes until tomatoes and cauliflower are cooked.
- Remove the lid, add cumin powder and cook until all the water evaporates and cauliflower is fried to your taste. I fried if for about 5-10 minutes. Cooking time varies depending on the size of the floret.
- Serve with rotis or rice.