Gobi Shimla Mirch Sabzi
Indian style Cauliflower and capsicum dry curry
Ingredients
- 1 medium cauliflower cut into medium florets
- 1 large green capsicum cut into cubes
- 1 medium onion finely chopped
- 1 tsp ginger-garlic paste
- 1 medium tomato chopped
- ½ tsp turmeric powder
- ½ tsp red chilly powder
- ½ tsp kashmiri red chilly powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tbsp kasuri methi / dried fenugreek leaves
- 1 tsp cumin seeds / jeera
- 1 tbsp + 1 tsp oil
- Salt to taste
Instructions
- Soak cauliflower in hot water with salt and a pinch of turmeric powder for 2 minutes. Drain and wash well. Set aside in colander for 5 minutes.
- Heat 1 tsp oil in a pan and add the cauliflower florets. Fry the florets in medium flame until half cooked. Set aside.
- In the same pan, add capsicum and fry for 3-4 minutes or till slightly soft. Set aside.
- In the same pan, heat remaining oil and add cumin seeds. When it crackles, add onion and fry until soft. Add ginger-garlic paste and fry for 2-3 minutes.
- Add turmeric powder, red chilly powders, coriander powder and fry for 1-2 minutes. Then add the cauliflower florets and toss well with the masala.
- Cover and cook for 3-4 minutes or until the florets are cooked. Add capsicum, tomato, salt and mix well. Cover and cook for 2-3 minutes.
- Add garam masala, kasuri methi and mix well. Cook for another minute and remove from heat.
Notes
- Kasuri methi adds a good flavor, so do not skip it. If you don't have kasuri methi, add some finely chopped coriander leaves.
- After adding tomatoes don't cook for long time and make it mushy.