How to make Kadai Gobhi Methi Palak - Cauliflower, fresh fenugreek leaves and spinach cooked together.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cauliflower (फूलगोभी), Fresh Fenugreek Leaves

Cuisine : Indian

Course : Main Course Vegetarian

Kadai Gobhi Methi Palak Recipe Card

Kadai Gobhi Methi Palak

Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

For more recipes related to Kadai Gobhi Methi Palak checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Cauliflower Santa Fe, Grilled Shalgam with Honey Mustard, Saffron And Spinach Casserole, Mixed Mushroom with Beancurd.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kadai Gobhi Methi Palak Recipe

  • Cauliflower separated into florets and boiled in turmeric wate 1 medium

  • Fresh Fenugreek Leaves pureed 1 medium bunch

  • Fresh fenugreek leaves (methi) 2 cups

  • Tomatoes 5 large

  • Oil 2 tablespoons

  • Dried red chillies 3

  • Coriander seeds 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Ginger piece cut into thin long strips 1 inch

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Red chilli paste 1 tablespoon

  • Salt to taste

  • For garnishing

  • Kadai masala


Step 1

Roughly chop tomatoes and grind into a purée.

Step 2

Heat oil in a non-stick pan. Break red chillies and add to the pan. Add coriander seeds and sauté for a minute.

Step 3

Add garlic and ginger and sauté for half a minute.

Step 4

Add fenugreek leaves and sauté for 3-4 minutes. Add tomato purée, mix and cook for 8-10 minutes.

Step 5

Add coriander powder, turmeric powder, garam masala powder and red chilli paste and sauté for a minute. Add cauliflower florets and salt and mix well. Sauté for 2-3 minutes.

Step 6

Add spinach purée and sauté for 2-3 minutes. Transfer into a serving bowl, sprinkle kadai masala and serve hot.