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Gobi Shimla Mirch Sabzi
Capsicum Cauliflower Sabzi Recipe - this is dry vegetable dish that is served with roti or paratha.
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
Calories
219
kcal
Author
Kanan
Ingredients
▢
2
tablespoons
Oil
▢
1
teaspoon
Cumin seeds
▢
½
cup
Red onion
chopped
▢
1
teaspoon
Ginger paste or freshly grated or crushed
▢
1
teaspoon
Garlic paste or freshly grated
▢
1
Green chilies
chopped finely
▢
2 ½
cups
Cauliflower (gobi)
cut into bite size florets
▢
1
cup
Capsicum (Green bell pepper)
cut into cubes
▢
½
cup
Tomato
chopped
▢
¼
teaspoon
Turmeric powder
▢
1 ½
teaspoons
Red chili powder
▢
Salt to taste
▢
½
teaspoon
Garam masala
▢
1
teaspoon
Kasoori methi (dried fenugreek leaves)
Instructions
Heat the oil in a pan, once hot add cumin seeds let them sizzle a bit.
Mix in chopped onions and sprinkle some salt. Cook the onions till it becomes translucent and soft.
Add ginger paste, garlic paste and chopped green chilies. cook for 30 seconds.
Mix in cauliflower florets, add remaining salt.
Cover and cook them till 50% done.
Then add capsicum and tomatoes. Mix well.
Add turmeric powder and red chili powder. Mix well so all the masala coats the veggies. Cover the pan and cook.
cook till cauliflower is cooked all the way through and becomes tender and soft. Stir in between to make sure it is not sticking.
Lastly, add kasoori methi and garam masala. Mix well
Turn off the stove.
Nutrition
Serving:
295
g
|
Calories:
219
kcal
|
Carbohydrates:
20.8
g
|
Protein:
5.3
g
|
Fat:
14.8
g
|
Saturated Fat:
1.9
g
|
Sodium:
652
mg
|
Potassium:
857
mg
|
Fiber:
6.5
g
|
Sugar:
9.8
g
|
Vitamin A:
1800
IU
|
Vitamin C:
241.7
mg
|
Calcium:
70
mg
|
Iron:
2.7
mg
*Nutrition information is a rough estimate for 1 serving
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