Cauliflower-Bell-Pepper Curry is a wonderful side for rice or roti, especially if you have a lot of leftover vegetables you would like to use. Combine cauliflower, onions, peas, and bell-pepper (capsicum/shimla mirch) and get the health benefits of all in one dish.
Cooking Time: 20 minutes
- 3 cups cauliflower, separated into small florets
- 2 cups bell-pepper (capsicum/shimla mirch)
- 1 cups red onions, finely chopped
- 1/4 cup peas, fresh or frozen
- Asafoetida powder (hing), a pinch
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp turmeric powder
- 3/4 tsp dhania-jeera powder (coriander-cumin)
- 1 tsp black pepper powder
- 1 tbsp peanut (groundnut) powder
- 1 tbsp cilantro (coriander leaves), finely chopped
- 1-2 tsp lime/lemon juice
- 4 tsp vegetable oil
- Salt to taste
- Heat the oil in a wide skillet. Add the asafoetida powder, cumin, and mustard seeds and fry until they start to pop. Add all the vegetables, along with salt and turmeric. Stir well on high heat. Sprinkle some water, reduce the heat to medium high, cover and cook for 4-5 minutes until the vegetable are tender, stirring occasionally.
- Remove the lid, add the dhania-jeera powder, and saute for 2-3 minutes.
- Sprinkle the black pepper powder (freshly ground pepper is better) and peanut powder and saute for 1 minute and remove the cauliflower-bell-pepper curry from heat.
- Stir in the lime juice and cilantro just before serving with plain rice or roti.