Gobi Methi Malai / Matar Methi Malai / Gobi masala Side dish

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Methi Gobi Malai / Matar Methi Malai / Methi Matar Malai / Restaurant Style Side Dish 

Gobi Methi Malai is prepared on the similar ways of Methi paneer Malai. Methi Malai is the base for both these curries. This is the season of fresh methi leaves and big big fresh cauliflowers. So I wanted to make best use out of them. I purchased these methi leaves in bulk ( almost 8 bunches ) and prepared kasuri methi with 6 of those bunches. I have used 1 bunch for the preparation of this curry. There are more recipes to come using the methi leaves. So watch this space for more.

The gravy is made with shallots ( sambar onions or small onions ) to make the gravy more tasty. You can use normal onions but the shallots are more sweeter and softer which combines very well with the milk cream ( malai ). Instead of direct cream I am using milk which is boiled to thicken it and then used in the gravy. The shallots when cooked in the milk gives a creamy and silky texture to the gravy. This gravy is similar to the that of the restaurant gravies. So you get the feel of restaurant food at your home. And your kids will love it.

The bitterness from the methi leaves is all absorbed by the creamy milky gravy resulting in a rich, smooth and silky curry which gives you the feel of restaurant eating.

Preparation

Take milk in a pan or vessel and put it on flame. Add cinnamon stick, cloves, cardamom, shallots, green chillies and ginger garlic paste.

Cook this until the shallots become soft and tender. Switch off the flame and let it cool. Take another pan and add oil in it. Temper it with cumin seeds.

When they splutter, add methi ( fenugreek ) leaves and turmeric powder.

Mix well and sauté until they wither. Now add cauliflower florets and green peas.

Add salt and cook covered until the cauliflower is cooked. Stir in between so that the curry do not stick at the bottom of the pan. 

In the meantime, blend the shallots along with other spices and milk in a blender to a smooth paste. Keep aside.

Add this to the cooked cauliflower and green peas.

Mix well and add tomato sauce.

Sprinkle chilli powder and garam masala powder.

Adjust the consisitency by adding water or milk. If you want a rich gravy, add milk else you can add water. Check for seasoning and remove from flame. Serve hot as a side dish for chapathi, roti or naan. This side dish serves as an accompaniment with any mildly spiced pulavs like Carrot Fried Rice,  Coriander Coconut Pulao, Mango rice. 

Ingredients

Milk  2 cups

Shallots  2 cups

Cinnnamon stick  1" piece

Cloves  3

Cardamom  3

Ginger Garlic paste 1 1/2 tsp

Green chillies  2

Oil  2tbsp

Cumin seeds  2 tsp

Methis leaves  2 cups ( loosely packed )

Turmeric powder  1 tsp

Cauliflower florets  2 cups

Green peas  1 cup

Salt  to taste

Tomato sauce  1 tsp

Chilli powder  1 tsp

Garam masala powder  1 tsp

Method

1. Cook shallots, ginger garlic paste, green chillies, cardamom, cinnamon stick and cloves in milk until the shallots are cooked. Allow to cool. 
2. Heat oil in another pan and temper with cumin seeds. 
3. Add the methi leaves ( fenugreek leaves ) and sauté until the leaves wither. 
4. Now add the chopped cauliflower florets and green peas. 
5. Add salt and cook covered until the cauliflower is cooked. Stir in between. 
6. Make a smooth paste out of the cooked shallots along with other spices. 
7. Add this paste to the cooked cauliflower and mmix well. 
8. Add tomato sauce, chilli powder and garam masala powder. 
9. Adjust the consistency by adding more milk or water depending on the richness of the curry you prefer.
10. Check for seasoning and serve as a side dish for chapathi, roti, naan or any flavored rice.

Notes

• You can add cashews or melon seeds in the milk to make it more rich, ( just around 2 tbsp. ).
• If you do not have shallots, you can prepare this this methi malai with normal onions. 
• To get a white gravy just like the restaurant ones, skip adding the turmeric powder. I was health conscious, so I tend to add turmeric in almost all my preparations. But if you are presentation conscious, just skip adding the turmeric powder. 
• Do not cook the curry for long after adding the paste as it will soften the cauliflower too much and it will tend to become  a paste. Of course, this is a good way to get your toddlers eat the curry.
• You can also use frozen green peas for the preparation of this gobi methi malai. Add it after you add the shallots paste.

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how to cook cauliflower indian style / gobi kurma curry / cauliflower recipes for rice or roti /

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 Cauliflower Gravy Curry / Cauliflower Kurma Curry / Gobi Curry for rice or roti 

 

This is the season for fresh and cheap veggies. All the veggies are so fresh and they are available in such cheap prices that whenever I visit the Santhe here, I tend to buy all veggies which are way too much for a family of four. I get really tempted to buy fresh and seasonal veggies which are available only in some seasons. Cauliflower is one such veggie which is available in different sizes especially during the winter season. On one such Sunday, I found the local market filled with cauliflowers ( so fresh ) that I couldn´t resist myself from purchasing four cauliflowers.

My family loves cauliflower in any way - cauliflower green peas fry, gravy, kurma etc,. I also add small pieces of cauliflower in upmas as well. They simply love the addition of cauliflower in basically anything. Since I had many cauliflowers at hand, I thought of preparing cauliflower kurma recipe. This is an Indian style of cooking cauliflower which is very easy to make with simple ingredients.

This cauliflower gravy or gobi curry is a perfect side dish for many varieties - chapathi, roti, naan, dosa, rice, pulav or any other mildly flavoured rice variety. This kurma curry was so much loved by my kids. This is indeed a spicy curry, but I have reduced the spice to suit my kids taste buds. All the spice lovers out there can increase the spice according to your liking.  

The secret to such an immense flavour and aroma to this cauliflower curry lies in the list of the ingredients that go into the preparation of the masala ( gravy ). Each ingredient blends so well with the others making it an ultimate combo that suits very well with the cooked and roasted cauliflower florets. Needless to mention, this is yet another healthy food recipe that has been added to this blog . I hope each one of you will prepare this spicy and flavourful curry and enjoy with your family.

You can also view my Mixed Vegetable Curry which tastes amazing with chapathi or naan.

Preparation

Separate the cauliflower into small florets and wash carefully. Make sure that you remove all the insects if any. Cook these florets in water until they change their colour slightly and become a little softer.

While the florets are getting cooked, we will prepare the masala. Grind onion, garlic, ginger, cashew, poppy seeds, cloves, dalchin, coconut pieces and cardamom in a mixie to a smooth paste. Keep aside.

Now if the florets are done, switch off the flame and drain the water.

Do not throw away the water. We are going to use this water for the preparation of this gobi kurma. Keep the cooked pieces in a colander. Take a pan and heat 1 tbsp. of oil in it. Add the cooked cauliflower florets and let them get roasted for a while. Keep stirring occasionally.

Once they are roasted, transfer to another plate and set aside. In the same pan, add remaining oil and add cumin seeds.

When they splutter, add turmeric powder and add the ground masala.

Add salt and mix well and allow it cook on a low flame until the masala releases the oil on the sides. While this is getting cooked, prepare the tomato puree and keep aside.

Once the masala releases oil on the sides, add the tomato puree and mix well.

Add coriander powder and chilli powder and cook covered on a low flame ....

....until you see oil floating on the top of the gravy.

Now add water and add the roasted cauliflower florets and mix.

Add milk and cook for some more time.

Check for salt and spice and switch off the flame.

Serve hot after garnishing with cream and coriander leaves. 

Ingredients

Cauliflower 2 ( small ) Or 6 cups of florets

Chilli powder 1 tsp

Salt to taste

Coriander leaves to garnish

Oil 3 tbsp

Tomatoes 2  ( small )

Cumin seeds 1 tsp

Turmeric 1 tsp

Coriander powder 1 1/2 tsp

Milk 1/2 cup

To Grind

Onion 2 ( diced )

Cashew 1/4 cup

Garlic 6

Ginger 1"piece

Poppy seeds 3 tsp

Cloves 4

Dalchin 1"piece

Coconut 3 tbsp ( finely chopped )

Cardamom 2

Method

1. Wash the florets, blanch and keep aside.
2. Heat 1 tbsp. of oil in a pan and fry the florets. Transfer to a plate and keep aside.
3. Grind all the ingredients that are mentioned under ´´ To Grind ´´ and prepare the masala.
4. Heat remaining oil in a pan and add cumin seeds and turmeric powder.
5. When the cumin seeds crackle, add the ground masala and salt and mix well.
6. Cook on a low flame until the oil releases from the sides. 
7. Now add the tomato puree, chilli powder and coriander powder and mix well. Cook covered on a low flame until the oil starts floating on top of the gravy. 
8. Now add some water, fried cauliflower florets and milk. Mix well. 
9. Check for salt and spice and cook for a few more minutes. 
10. Garnish with coriander leaves and cream and serve hot with rice, roti, chapathi, dosa or any other flavored rice.

Notes

• You can increase or decrease the amount of spice as per your desire. 
• Adding milk is optional but it gives a richness to the curry. 
• Other veggies like green peas, beans, potatoes can also be added to this kurma curry.

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Palak Sabji / Palak recipes / Alfalfa sprouts recipes

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Sprouted Moong Spinach Curry / Palak Moong ki sabji /Alfalfa Sprouts Recipes 

Moong sprouts with palak ( palakura molakala kura ) is an interesting  combination which is very healthy. The soft and nutty texture of sprouts in creamy and silky spinach gravy is so yummy 😋 just like Palak paneer. Though this palak ki sabji is not as rich as palak paneer, but still the gravy is very delicious. The preparation is more or less similar to that of palak paneer with slight variations. Kids who are very fussy to eat sprouts would happily enjoy this curry. They would not even hint that there is an addition of sprouts in it. And it makes a great lunch box idea as well.  This goes very well with any flat bread 🍞 - roti, chapathi, puri, kulcha, naan, etc.

Palak (spinach ) is rich in iron, calcium, Vitamins B, C and E and Omega-3 fatty acids. Moong sprouts also known as alfalfa sprouts is a very good source of iron, Vitamin C, Vitamin K and folate. So, this combination with spinach and moong sprouts is very healthy and filling. This alfalfa sprouts recipe is very light on your tummy as well. 

In this recipe of sprouted alfalfa beans, the sprouts are cooked in the pressure cooker mainly for two reasons. First, to soften the sprouts prior to the addition in the gravy. Second, to remove the bacteria from the raw sprouts. There might be presence of  little bacteria while sprouting or even in the store - bought ones. Its always advisable to cook it rather consume raw sprouts to make it bacteria free. I have used the homemade sprouts which I will be posting very soon. 

You can also check my other healthy recipes with green leafy veggies :

Palak Rice

Palak dal 

Chukka Kura Pappu

Amaranth Dal

Amaranth Rice 

Murungai keerai idli podi

Murungai keerai sesame powder dry curry

Preparation

Pressure cook moong sprouts and potatoes until 2-3 whistles.

Allow the pressure to cool down. In the meantime clean and wash the spinach leaves along with their tender stems. Grind the spinach leaves, ginger, garlic, cumin seeds and green chillies to a fine paste.

Keep the ground paste aside. Heat oil in a pan. Add finely chopped onion and fry until they get brown colour on them.

Add the ground paste and turmeric and cook until there is no raw smell of spinach, ginger and garlic.

Add coriander powder, cumin powder, Garam masala powder, flax seed powder and salt.

Mix well. Sauté for a minute and add curd.

Mix well and cook for another minute. Now add the mashed potatoes and mix well.

Also, add the cooked sprouts and give a nice mix.

Add water and adjust the consistency according to your desire. Add tomato sauce, chilli powder and mix well.

Check for seasoning - salt, spice and masala. Add more if required. Cook covered until it comes to a boil. Switch off the flame and serve hot with any flat bread. Garnish with grated cheese just before serving. 

Ingredients

Potatoes 2

Sprouts 1 cup

Oil / ghee 3 tsp

Onion 2 finely chopped

Turmeric powder 1/2 tsp

Coriander powder  2 tsp

Cumin powder 1/2 tsp

Garam masala powder 1 tsp

Tomato sauce 2 tsp

Salt to taste

Chilli powder 1 tsp

Flax seed powder 1 tsp ( optional )

To grind

Spinach 2 bunches

Cumin seeds 1 tsp

Ginger 1" piece

Garlic 5 pods

Green chillies 2

Method

1. Wash the spinach leaves and keep aside.
2. Pressure cook sprouts and potatoes up to 2 whistles.
3. Grind all the items given under to grind list. Keep aside.
4. Heat oil or ghee in a pan and add the chopped onions. Fry until the onions turn light brown colour.
5. Add the ground paste and cook until the raw smell disappears.
6. Add all the spices namely coriander powder, cumin powder and Garam masala powder, chilli powder and flax seed powder. 
7. Cook for a minute and add curd. Mix well and cook for another minute. 
8. Add the mashed potatoes and the cooked sprouts and mix well. 
9. Adjust the consistency by adding water. 
10. Finish off with adding tomato ketchup ( tomato sauce ). Bring it to a boil and switch off the flame. 
11. Sprinkle grated cheese just before serving as a side dish.

Notes

• The addition of flax seed powder is for health reasons. It also gives a nice nutty texture to the curry. But it is optional. You can skip if you do not have it on hand. 
• Tomato sauce gives a nice sweet and sour taste to the curry making it a wholesome dish with the perfect flavour. So do not skip on it. 
• Other veggies like carrots, cauliflowers, etc., can also be added to this curry. Including paneer would also enrich the curry making it more healthy.

This post has been submitted to the Livogen Iron Chef Contest ...  http://www.livogen.in/iron-chef

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