Achari Gobi Shimla Mirch Ki Sabzi Recipe - Capsicum And Cauliflower Sabzi

Step 1: To begin making the Achari Gobi Shimla Mirch Ki Sabzi recipe, cut the cauliflower into bite size florets

Step 2: Dry roast mustard seeds and fenugreek seeds separately in a small pan for about a minute each

Step 3: Add it into a mixer grinder jar, grind into smooth powder and keep aside

Step 4: The achari masala for Gobi Shimla Mirch Ki Sabzi is ready

Step 5: Add tomatoes and required water in a saucepan and boil tomatoes until the skin comes out

Step 6: Remove skin, cool tomatoes and grind into smooth puree using a mixer grinder jar

Step 7: In a heavy bottomed pan, heat oil

Step 8: Once the oil is hot, add the finely chopped onions and cook till the onions become soft and translucent

Step 9: Once the onions are soft, add the ginger paste and let it cook for about 2 minutes

Step 10: Next, add capsicum and fry until the capsicum becomes soft

Step 11: Add cauliflower florets, salt, mix well and cook closed until cauliflower is 80% done

Step 12: Now, add in tomato puree and mix well

Step 13: Cook for about 3 to 4 minutes

Step 14: 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

Step 15: If the gravy is too thick, add 5 tablespoons of water

Step 16: Cover the pan with a lid and let it cook for about 6 to 8 minutes

Step 17: Finally, add lemon juice, mix well and it is ready to be served

Step 18: 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

Step 19: Serve Achari Gobi Shimla Mirch Ki Sabzi along with Boondi Raita and Phulka for a weekday lunch with your family

Step 20: You can also pack this sabzi in a lunch box