Gobi Simla Mirch Video by Tarla Dalal

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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.

Recipe Description for Gobi Simla Mirch, Capsicum Cauliflower Sabji

Preparation Time: 20 mins
Cooking Time: 19 mins
Makes 2 servings
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Ingredients

For Gobi Simla Mirch
2 1/2 cups cauliflower florets , cut into halves vertically
1 cup capsicum cubes
salt to taste
1/2 tsp turmeric powder (haldi)
4 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 tsp chilli powder
1/2 tsp garam masala
2 tsp finely chopped green chillies
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 cup tomato cubes
1 tbsp finely chopped coriander (dhania)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For gobi simla mirch

To make {span class="bold1"}gobi simla mirch{/span}, 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 the {span class="bold1"}gobi simla mirch{/span} hot garnished with coriander.