Recipe - Capsicum and Cauliflower curry
Cauliflower and Bell pepper cooked in gravy
Summary:
Bell pepper is good for people with anemia. Cauliflower is high in dietary fiber and vitamin C. Cauliflower belongs to the broccoli and cabbage family. Cauliflower and bell pepper curry has a nice flavor to it, when cooked together.Cauliflower curry goes well with roti/parata/rice or fried rice/biriyani. I prefer to add bell pepper at the end to retain the crispness.
Ingredients:
- Cauliflower - 15 florets (medium size)
- Capsicum - 1 large ( 1 cup)
- Onion - 1 big ( 1 and 1/2 cups chopped)
- Tomato - 3 medium (2 and 1/2 cups chopped)
- Ginger - 1 tablespoon
- Red chilli powder - 1 teaspoon
- Coriander powder (dhania powder) - 1 and 1/2 teaspoon
- Turmeric - 1/4 teaspoon
- Cumin seeds - 1/2 teaspoon
- Cilantro - 1 tablespoon (for garnish)
- Oil - 1 tablespoon
- Salt - 1 and 1/2 teaspoon
Seasoning:
Heat oil or butter in a skillet or pan. Add cumin seeds and hing, allow the seeds to splutter. Add chopped onions, ginger, garlic and cook till light slightly brown in color.
Add chopped tomatoes, ginger, minced garlic (6 -8 cloves optional), coriander powder, salt and red chilli powder. Saute till tomatoes are well mashed.
Grind/blend the mixture.
Boil/microwave the cauliflower florets adding or sprinkling 1/2 teaspoon of salt for 5 minutes in the microwave.
Sautee bell pepper (capsicum) in a skillet for 4 - 5 minutes seperate to retain the crispness.
Preheat the kadai/skillet with oil, add cumin seeds. Let the seeds splutter, add the gravy to the seeds. Add gravy to the seasoning, add the florets and bell pepper to the gravy, and mix well. Let it cook, till cauliflower is well done and turn off the stove in 5 -8 minutes. Add 1 cup of water to get the desired consistency while cooking.
Preparation time - 30 minutes
#Servings 6
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