Sunday, August 5, 2018



Today's dish is made with two vegetables I like a lot namely cauliflower and bell pepper which is commonly called capsicum in India.  You will find recipes of both these dishes elsewhere in this blog such as our Cauliflower Ambat, Gobhi ka Kheema, Capsicum Masala Rice, and Capsicum Masala Curry.

I have made this Cauliflower Pepper Masala to suit my taste. You can of course tweak the recipe to your preferred spice levels.

We had this dish adapted from Cauliflower Pepper Masala by Vah Chef as a side dish with rotis. In case you want to use this in a Chapati Roll/Wrap, you may like to reduce the size of the cauliflower. However, don't cut the cauliflower florets too small as cauliflower cooks very fast and we don't want it to get overcooked or mushy.

  • Cauliflower Florets, 2 cups
  • Medium-sized Red Bell Pepper, 1/2
  • Medium-sized Green Bell Pepper, 1/2
  • Cumin Seeds, 1/2 tsp
  • Ginger, chopped, 1/2  tsp
  • Garlic, chopped, 1/2 tsp
  • Onion, sliced, 1
  • Green Chillies, slit, 1-2
  • Tomato Puree, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1/2 tsp
  • Chilli Powder, 1/2  tsp
  • Coriander Leaves, finely chopped, 1 tbsp 
  • Black Pepper, crushed, 1 tsp
  • Lemon Juice, 1 tsp 
  • Salt, to taste
  • Oil, 2 tbsp


Wash the cauliflower and break it into florets
Boil the cauliflower florets in water adding a little salt and turmeric powder
Cook the cauliflower (taking care that it remains firm but does not get overcooked), drain the water and keep aside
Wash and cut the red and green bell peppers into bite size pieces and keep aside
Heat oil in a thick bottomed kadhai and when it gets hot add the cumin seeds and when they sizzle add the chopped ginger and garlic and saute till they give off a good aroma
Next add the sliced onion and a little salt and saute till the onion becomes translucent
Add the slit green chillies and tomato puree and saute till the tomato puree evaporates
Add turmeric powder, coriander powder, chilli powder, and mix well
Now add the bell pepper pieces and the cooked cauliflower florets
Saute till the cauliflower florets are well coated with the masala
To this add the finely chopped coriander leaves, freshly crushed black pepper, and the lemon juice
Mix well and stir over high flame
Serve hot as a side dish with rice or rotis or as a filling for Roti/Chappati Rolls/Wraps.

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