Gobi Simla Mirch
by Tarla Dalal
Added to 225 cookbooks
This recipe has been viewed 79964 times
There is something magical about cauliflower. It seems so common, but lends itself to a variety of preparations from everyday fare to exotic dishes.
Here, for example, it combines with peppy capsicum, everyday spices and spice powders to make a tongue-tickling Gobi Simla Mirch that you can serve with roti or enjoy just by itself!
You will surely enjoy the tang lent by tomatoes and the super aromatic touch of kasuri methi in this mouth-watering dish.
Besides subzi, cauliflower can be used to make Cauliflower Parathas , Cauliflower and Oats Tikki and Cauliflower and Broccoli Pie .
- Heat enough water in a deep non-stick pan, add the salt, turmeric powder and cauliflower, mix well and cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled.
- Drain the cauliflower florets and keep aside.
- Heat 2 tbsp of oil in a broad non-stick pan, add the cauliflower and sauté on a medium flame for 2 to 3 minutes.
- Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Sprinkle a little water if the vegetables begin to burn. Keep aside.
- Heat the remaining 2 tbsp of oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
- Add the chilli powder, garam masala, green chillies and dried fenugreek leaves and sauté on a medium flame for 1 minute.
- Add the tomatoes, 2 tbsp of water, sautéed cauliflower and capsicum, a little salt and coriander, mix well and cook on a slow flame for 2 to 3 minutes or till the masalas coat the vegetables evenly, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||797.2 mcg|
|Vitamin B1||0.5 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||158.7 mg|
|Folic Acid||11 mcg|
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