Sunday, April 7, 2013



Indian cuisine has not just curries and gravies but also dry side dishes, which we simply call "sabji". which are largely made up of assorted vegetables and add to the flavour of the meal. Today's has some very popular vegetables such as capsicum (the colourful Simla mirch), cauliflower and tomatoes. 
In this dish, the yogurt adds its own distinctive taste with the Kasoori methi lending its special flavour.

  • Capsicum, large, 1, cut into small pieces
  • Cauliflower, medium, 1, cut into medium size florets
  • Tomato, 1, cut into longish slices
  • Cumin Seeds (Jeera), 1 tsp
  • Onions, chopped, 2
  • Ginger Garlic Paste, 1 1/2 tsp
  • Green Chillies,  chopped, 2-4,
  • Garam Masala, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Salt,  to taste
  • Kasoori Methi (Dry Fenugreek Leaves) 2 tsp
  • Yogurt, well beaten, 1/2 cup

Heat 1 to 1 1/2 tbsp oil in a kadhai. Add jeera. When it turns golden, add chopped onions.
Stir till the onions become transparent.
Add ginger garlic paste, green chillies, chilli powder, garam masala, kasoori methi and yogurt.
Add salt to taste.
Stir fry for 2-3 minutes till they are well mixed.
Add the cauliflower florets and cook on low flame by keeping the kadhai covered.
When it is almost cooked, add capsicum and tomato.
Continue to cook till the vegetables are done and are fully mixed with the masala.
Serve hot.

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