Munira's Secret Gobi

Shhhhhh.... Munira shared her marvelous gobi recipe with me! I'm not sure what got into her, but she made us a delicious dinner (as usual!) and this time, showed me a lot of her secrets. If you know Munira, you know that's a big deal :) She also bought me some frozen methi (fenugreek) to use in recipes, and gave me some fresh-ground ginger & peppers and a container of nigella seed. What a sweetie. (Note: Of course no actual measuring was involved; amounts below are approximate.)


2 T canola oil
1" ginger, ground or diced
1 hot pepper, ground or diced
1 T cumin seed
2 tsp mustard seed
1/2 tsp hing
1 T nigella seed 

1 head cauliflower, cut into small pieces
1/2 C methi (fenugreek leaves)
1 C peas (not sweet)

2 tsp turmeric
2 tsp coriander
1 tsp ground cumin
1 tsp chili pepper
1 tsp salt


Optional: Steam the cauliflower in the microwave if you want the dish to be done faster.

Saute ginger, pepper, cumin seed, mustard seed, hing, and nigella in oil, on medium heat, for a few minutes.

Add cauliflower, methi, and peas, and stir. Reduce heat to low and cover. Cook on low for about 20 minutes (less if cauliflower was pre-steamed; more if not), stirring every 5 minutes or so.

Sprinkle on turmeric, coriander, ground cumin, chili pepper, and salt, and toss well. Cook another 20 minutes, stirring every 5 minutes or so. Taste and adjust spicing.

Serve with rice or roti!

Munira making her delicious potato dish, which uses similar spices (sans the methi and peas).

Munira's gobi:

And dal and roti:

Fenugreek leaves for my freezer - a key ingredient in lots of dishes!

Here's the gobi before adding turmeric, coriander, and chili pepper. Add these late so they don't burn.

Popular posts from this blog

Blood Orange Chocolate Olive Oil Cake

Pear Spice Upside-Down Cake

Almond Butter Chocolate Chip Oatmeal Cups