Cauliflower with methi (fenugreek leaves)
Really a quick and easy way to cook cauliflower.
1 large cauli broken (not cut) into florets (about 2 inch pieces or smaller if you wish)
1 bunch of methi leaves (not the stalks, just the leaves) or 3 frozen lumps.
1 large onion, sliced the long way (ie not into semi circles) into ¾ cm thick pieces
2 green chillies finely chopped
1 tbsp g&g paste
2 tsps salt
3 tbsps sunflower oil
In a large kadai or any thick bottomed frying pan, heat the oil, keep the fire on high, thrown in the onions and chilli, fry slightly for a minute, then put in the methi leaves. Fry them for a couple of minutes, then chuck in the g&g paste, stir around, then put in the cauliflower. Stir around till all pieces are well coated. Keep fire on high, fry till the pieces are catching a golden brown hue. Put in the salt and turmeric, stir, put the lid on and cook on high heat, in its own steam for another ten minutes until just right. Not too soft and soggy, not too much of a bite. Ever so easy – no fuss.