Gobi Simla Mirch, Capsicum Cauliflower Sabji
by Tarla Dalal
gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji | with 42 amazing images.
gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji is a simple yet flavourful sabzi. Learn how to make Punjabi shimla mirch sabzi.
To make gobi simla mirch, 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.
Next to make Punjabi shimla mirch sabzi, 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.
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 capsicum cauliflower sabji that you can serve with roti You will surely enjoy the tang lent by tomatoes and the super aromatic touch of kasuri methi in this mouth-watering dish. Besides Punjabi shimla mirch sabzi, cauliflower can be used to make Cauliflower Parathas, Cauliflower and Oats Tikki and Cauliflower and Broccoli Pie.
Tips for gobi simla mirch sabji. 1. Cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled. NOTE parboiled means not fully cooked, only partly cooked. 2. Sprinkle a little water if the vegetables begin to burn. The capsicum should be crispy and then only will you get the taste. 3. Sauté onions and spices on a medium flame for 1 minute. Frying fast prevents the masala from burning.
Enjoy gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji | with step by step photos.
Gobi Simla Mirch, Capsicum Cauliflower Sabji recipe - How to make Gobi Simla Mirch, Capsicum Cauliflower Sabji
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
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)
For gobi simla mirch
- 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.
Gobi Simla Mirch Video by Tarla Dalal
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what is gobi simla mirch made off?
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what is gobi simla mirch made off? Punjabi gobi Shimla mirch is made from easliy available and cheap ingredietns in India what are 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 ( 2 tbls for those who are on weight loss or want to live a healthy lifestyle), 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 and 1 tbsp finely chopped coriander (dhania). See below list of ingredients image of gobi simla mirch.
benefits of gobi
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- Low Carb : Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. One cup of cauliflower has only 2.9 grams of carb.
- Weight Loss : One cup of Cauliflower contains only 22 calories and is an excellent vegetable for your health. Eat it often without guilt. It will add bulk to your diet and will make you feel fuller. See 10 benefits of phool gobi.
parboiling the cauliflower florets
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This is what cauliflower florets look like.
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Heat enough water in a deep non-stick pan.
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Add salt to taste. We added 1/2 tsp salt.
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Add 1/2 tsp turmeric powder (haldi).
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Add 2 1/2 cups cauliflower florets , cut into halves vertically.
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Mix well.
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Cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled. NOTE parboiled means not fully cooked, only partly cooked.
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Drain the cauliflower florets.
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Keep aside.
cooking gobi and capsicum
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Heat 2 tbsp of oil in a broad non-stick pan.
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Add the parboiled cauliflower.
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Sauté on a medium flame for 2 to 3 minutes.
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Add 1 cup capsicum cubes.
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Mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. The cauliflower should turn light brown.
- Sprinkle a little water if the vegetables begin to burn. The capsicum should be crsipy and then only will you get the taste.
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Transfer to a bowl.
final cooking of gobi simla mirch sabji
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To make gobi simla mirch recipe | Punjabi Shimla mirch sabzi | capsicum cauliflower sabji | heat the remaining 2 tbsp of oil in a non-stick kadhai.
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Add 1 tsp cumin seeds (jeera).
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Let the seeds crackle.
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Add 1/2 cup finely chopped onions.
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Add 1/2 tbsp ginger-garlic (adrak-lehsun) paste.
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Sauté on a medium flame for 2 to 3 minutes. We are cooking the onions and not browning them.
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Add 1/2 tsp chilli powder.
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Add 1/2 tsp garam masala.
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Add 2 tsp finely chopped green chillies.
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Add 1 tbsp dried fenugreek leaves (kasuri methi).
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Sauté on a medium flame for 1 minute. Frying fast prevent the masala from burning.
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Add 1/2 cup tomato cubes.
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Add 2 tbsp of water.
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Add sautéed cauliflower and capsicum.
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Add a little salt. We added 1/4 tsp salt. Note that we have already added salt in the cauliflower.
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Add 1 tbsp finely chopped coriander (dhania).
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Mix gobi simla mirch | Punjabi Shimla mirch sabzi | capsicum cauliflower sabji | well.
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Cook on a slow flame for 2 to 3 minutes or till the masalas coat the vegetables evenly, while stirring occasionally.
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Serve gobi simla mirch recipe | Punjabi Shimla mirch sabzi | capsicum cauliflower sabji | hot.
pro tips for gobi simla mirch sabji
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Serve gobi simla mirch sabji with roti to make complete Indian lunch.
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Cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled. NOTE parboiled means not fully cooked, only partly cooked.
- Sprinkle a little water if the vegetables begin to burn. The capsicum should be crsipy and then only will you get the taste.
-
Sauté on a medium flame for 1 minute. Frying fast prevent the masala from burning.
| Energy | 337 cal |
| Protein | 4 g |
| Carbohydrates | 11.5 g |
| Fiber | 5.7 g |
| Fat | 30.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 797.4 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 158.9 mg |
| Folic Acid | 71.4 mcg |
| Calcium | 70 mg |
| Iron | 1.9 mg |
| Magnesium | 33.8 mg |
| Phosphorus | 96.7 mg |
| Sodium | 57.1 mg |
| Potassium | 336.2 mg |
| Zinc | 0.6 mg |
Good
subzi came out superb
came out tasty and yummy ??
This was so delicious! The methi and cauliflower together, dry stir fried, are so good.
It was marvellous!!Your. Recipe helped me prepare a awesome dish
Extremely delicious! Parboiling the cauliflower with the turmeric gives it a beautiful color and flavor. I made sure to drain and pat the cauliflower dry so it could get ever so slightly crisp/browned when sautéed with the masala.
Gobi simla mirch.. Wow.. arich aroma of the kasuri methi.. with the spices perfectly coated to the veggies.. I loved this dry subzi.. as the veggies have been sauteed separately.. this gives a nice flavour to the subzi..
To die for cauliflower vegetable. The masalas are just correct and i reduced the oil to make it healthier.