Wednesday, September 18, 2019



In my house, we are fond of vegetables and two that are commonly used are cauliflower (Gobhi in Hindi) and capsicum or bellpepper ( Shimla Mirch in Hindi). Elsewhere in this blog, you will find recipes for other dishes using cauliflower and capsicum such as Achari Gobhi, Masala Cauliflower,
Capsicum Masala Curry, and  Capsicum & Peanut Subzi.

I find that during the last few weeks cauliflowers in particular have appeared in very large numbers in Bengaluru where I live. When I got some, I made this side dish of cauliflower and capsicum from North India . I have adapted this from Gobi Simla Mirch by Tarlaji Dalal, one of my favourite cookery experts.

This tasted great with hot rotis.

  • Cauliflower, 300 grams  
  • Medium-sized Capsicum, 1
  • Medium-sized Tomato, 1
  • Turmeric (Haldi) Powder, 1/2 tsp
  • Cumin (Jeera) Seeds, 1 tsp
  • Medium-sized Onion, 1
  • Ginger Garlic Paste, 1/2 tbsp
  • Chilli Powder, 1/2 tsp
  • Kitchen King Masala or Garam Masala, 1/2 tsp
  • Green Chillies, finely chopped, 2
  • Dried Fenugreek Leaves, (Kasuri Methi), 1 tsp
  • Coriander Leaves, finely chopped, 1 tbsp + 1 tbsp for garnish
  • Salt, to taste
  • Oil, 2 + 2 tbsp

Wash the cauliflower well and break it into florets
Chop the tomato and capsicum and finely chop the onion, green chillies, and coriander leaves
In a vessel with adequate water, boil (without covering it ) the cauliflower florets with a little salt and turmeric powder for about 4-5 minutes or till the cauliflower is half cooked (parboiled)
Drain the excess water from the cauliflower
In a thick-bottomed kadhai, heat 2 tbsp of oil and on medium heat add the cauliflower florets and saute for 2-3 minutes till they get slightly browned
To this, add the chopped capsicum, mix well and cook for another 2-3 minutes stirring occasionally
Take care that the capsicum does not get overcooked. It should remain crunchy
Keep the sauteed cauliflower and capsicum aside
In the same kadhai, heat the remaining 2 tbsp of oil and when it gets hot add the cumin seeds
When the cumin seeds crackle, add the chopped onion, ginger garlic paste and mix well
Saute on medium flame for 2-3 minutes till the onions get cooked but not browned 
Now add the chilli powder, Kitchen King masala, chopped green chillies, and dried fenugreek leaves and saute on medium flame for 1 minute stirring continuously
Add the chopped tomatoes, 2 tbsp of water, sauteed cauliflower and capsicum, salt to taste and 1 tbsp chopped coriander leaves
Mix well and cook on low flame stirring occasionally, for 2-3 minutes till the vegetables get well blended with the masalas
Finally garnish with the remaining chopped coriander leaves
Serve hot with rotis

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !