• Prep Time 15-20 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Kadai gobhi methi palak cauliflower fresh fenugreek leaves and spinach cooked together.


  • Cauliflower separated into florets and boiled in turmeric water – 1 medium
  • Spinach pureed – 1 medium bunch
  • Fresh fenugreek leaves – 2 cups
  • Tomatoes – 5 large
  • Oil – 2 tablespoons
  • Dried red chilies – 3
  • Coriander seeds – 1 tablespoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala powder – ½ teaspoon
  • Red chili paste – 1 tablespoon
  • Salt – To taste
  • Kadai masala – For garnishing



  1. Roughly chop tomatoes and grind into a purée.
  2. Heat oil in a non-stick pan. Break red chillies and add to the pan. Add coriander seeds and sauté for a minute
  3. Add garlic and ginger and sauté for half a minute.
  4. Add fenugreek leaves and sauté for 3-4 minutes. Add tomato purée, mix and cook for 8-10 minutes.
  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
  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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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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