George's Weblog

This is a tasty dish as a side. It is a dry saute and is very flavorful.

2 heads cauliflower cut into bite size pieces
4 medium potatoes peeled and cut into 1/2" pieces
2 medium onions
4 Tablespoons oil
1 large bunch fresh methi
1-1/2 Tablespoons grated garlic
1-1/2 Tablespoons garlic, chopped very small
2 teaspoons cumin seeds
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon coriander powder
2 Tablespoons sugar
4 thai chilies, chopped
Few sprigs of cilantro leaves for garnish

Pick the methi leaves and small stems and discard the large stems. Place the methi leaves in a collander and rinse well. Then soak the methi leaves in cold water with a the sugar while you get everything else ready.

To cook, heat a large skillet with oil until hot. Add the cumin seeds and cook until they crack (a few seconds). Add the chopped chilies. Then add the garlic and ginger and stir for a few seconds. Next, add the onions. Cook the mixture until onions are soft, about 5-6 minutes. Add the spice powders and stir them in.

Add the cauliflower and potatoes and mix everything together. I use a wide spatula so I can get underneath the veggies and turn them in the skillet without breaking them. You can add a little water to help get the cooking process started if needed. As the vegetables cook they will give off some water. Cover and reduce heat. Cook until vegetables are starting to soften. Drain the methi leaves and add them in. Continue to cook for about 10 to 15 minutes, turning and mixing carefully every few minutes.

When veggies are tender it is ready to serve. Garnish with fresh cilantro leaves.