Achari Gobi Shimla Mirch Ki Sabzi Recipe - Capsicum And Cauliflower Sabzi
Achari Gobi Shimla Mirch Ki Sabzi is an easy sabzi that you can make for your weekdays along with Raita and Phulka. Here, Gobi and Shimla Mirch are cooked with Achari masala which gives it a different flavour.
Achari Gobi Shimla Mirch Ki Sabzi is a delicious combination of Cauliflower and Capsicum which is spiced with the achaar masala giving it a distinct taste and flavour.
To give it a achari flavour, you can use the achaar oil floating on the top of your pickle. If you want it less achari, you can use the normal cooking oil. It is delectable recipe which you can make for your house parties or if you have some guests coming in for lunch or dinner.
And if you are looking for a curry for your Indian Vegetarian Dinner, you can try this recipe which is easy to make and also tastes delicious.
Serve Achari Gobi Shimla Mirch Ki Sabzi along with Dal Banjara, Lauki Raita, Tomato Pulav, Phulka and Satvik Carrot Sprouts Salad for a weekend dinner.
Serve Achari Gobi Shimla Mirch Ki Sabzi along with Boondi Raita and Phulka for a weekday lunch with your family. You can also pack this sabzi in a lunch box.
If you like this recipe, you can also try other Gobi Recipes for your everyday meals such as
15 M
10 M
25 M
3 Servings
Ingredients
- 1 Cauliflower (gobi) , cut into florets
- 2 Green Bell Pepper (Capsicum) , diced
- 3 Tomatoes
- 1 Onion , finely chopped
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 tablespoon Garlic , paste
- 1 tablespoon Oil , use the pickle oil for more flavour
- 2 teaspoons Mustard seeds (Rai/ Kadugu)
- 3/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 tablespoons Lemon juice
- Salt , to taste
- 2 teaspoons Red Chilli powder , adjustable
How to make Achari Gobi Shimla Mirch Ki Sabzi Recipe - Capsicum And Cauliflower Sabzi
To begin making the Achari Gobi Shimla Mirch Ki Sabzi recipe, cut the cauliflower into bite size florets.
Dry roast mustard seeds and fenugreek seeds separately in a small pan for about a minute each. Add it into a mixer grinder jar, grind into smooth powder and keep aside. The achari masala for Gobi Shimla Mirch Ki Sabzi is ready.
Add tomatoes and required water in a saucepan and boil tomatoes until the skin comes out. Remove skin, cool tomatoes and grind into smooth puree using a mixer grinder jar.
In a heavy bottomed pan, heat oil. Once the oil is hot, add the finely chopped onions and cook till the onions become soft and translucent.
Once the onions are soft, add the ginger paste and let it cook for about 2 minutes.
Next, add capsicum and fry until the capsicum becomes soft. Add cauliflower florets, salt, mix well and cook closed until cauliflower is 80% done.
Now, add in tomato puree and mix well. Cook for about 3 to 4 minutes.
Then, add dry spice powders including coriander powder, cumin powder, red chilli powder, prepared mustard and methi seeds powder and give it a quick mix.
If the gravy is too thick, add 5 tablespoons of water. Cover the pan with a lid and let it cook for about 6 to 8 minutes.
Finally, add lemon juice, mix well and it is ready to be served.
Serve Achari Gobi Shimla Mirch Ki Sabzi along with Dal Banjara, Lauki Raita, Tomato Pulav, Phulka and Satvik Carrot Sprouts Salad for a weekend dinner.
Serve Achari Gobi Shimla Mirch Ki Sabzi along with Boondi Raita and Phulka for a weekday lunch with your family. You can also pack this sabzi in a lunch box
Achari Gobi Shimla Mirch Ki Sabzi Recipe - Capsicum And Cauliflower Sabzi is part of the Indian Curry And Gravy Recipe Contest
