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

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 Potato Makhni Kofte, Palak Kishmish, Dahi ki Sabzi, Dahiwale Amrud.

Kadai Gobhi Methi Palak Recipe Card

Kadai Gobhi Methi Palak

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.