Achari Gobi Shimla Mirch – Spicy Cauliflower and Capsicum Sabzi Recipe

Achari Gobi Shimla Mirch Ki Sabzi Recipe – A North Indian Delight of Cauliflower and Capsicum

Achari Gobi Shimla Mirch Ki Sabzi is a mouthwatering North Indian recipe that combines cauliflower and capsicum, brought together with the bold and distinct flavors of achaar masala (pickle spices). This spicy yet delightful sabzi is a perfect accompaniment to your everyday meals, especially during lunch or dinner. With the use of mustard seeds, fenugreek, and a blend of aromatic spices, this vegetable dish is sure to tantalize your taste buds. The richness of the mustard oil and the zing of lemon juice at the end elevate the flavors of this simple dish, making it an unforgettable treat.

Cuisine: North Indian

Course: Lunch

Diet: Vegetarian

Ingredients for Achari Gobi Shimla Mirch Ki Sabzi:

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 4

Instructions for Achari Gobi Shimla Mirch Ki Sabzi:

1. Prepare the Vegetables:
   Begin by cutting the cauliflower into bite-sized florets and set aside. Dice the green bell peppers (capsicum) into small pieces, and finely chop the onion. Also, roughly chop the tomatoes for the puree.

   Related Articles

   • 
     Vibrant Israeli Couscous Salad with Citrus Dressing
   • 
     Crispy Vegetable Tempura: Light and Crunchy Japanese Appetizer
   • 
     Haleem Kebab Recipe: Savory Mutton & Dal Patties with Spices
   • 
     Spicy Vegetarian Hakka Noodles – Easy Street Food Style Chowmein

2. Make the Achari Masala:
   In a small pan, dry roast the mustard seeds and fenugreek seeds (methi seeds) separately for about a minute each to enhance their flavors. Let them cool, then transfer them to a mixer grinder and grind into a smooth powder. This will be the achari masala that gives the dish its unique flavor profile.

3. Tomato Puree:
   In a saucepan, add the chopped tomatoes and a little water. Boil them until the skins start to peel off. Once done, remove the skins, cool the tomatoes, and grind them into a smooth puree using a mixer grinder.

4. Cooking the Base:
   In a heavy-bottomed pan, heat the oil. When the oil is hot, add the finely chopped onions. Sauté them until they become soft and translucent. This will create a flavorful base for your sabzi.

5. Add Ginger Paste:
   Add the ginger paste and cook it for about 2 minutes, allowing it to release its fragrance.

6. Cook Capsicum:
   Now, add the diced capsicum and sauté it until it becomes soft and tender.

7. Add Cauliflower:
   Add the cauliflower florets and salt. Mix well to ensure that the spices coat the vegetables. Cook with the lid on until the cauliflower is 80% cooked.

8. Tomato Puree and Spice Mix:
   Once the cauliflower is partially cooked, add the tomato puree to the pan and mix thoroughly. Cook for about 3-4 minutes, allowing the flavors to blend. Then, add the dry spice powders — coriander powder, cumin powder, and red chilli powder — along with the prepared mustard and methi seeds powder. Stir well to incorporate all the spices.

9. Adjust Consistency:
   If the gravy becomes too thick, add about 5 tablespoons of water to adjust the consistency. Cover the pan with a lid and let the sabzi simmer for about 6 to 8 minutes, allowing the cauliflower to cook fully and absorb all the flavors.

10. Final Touch:
    After cooking, add lemon juice to the dish and mix it well. The tangy lemon juice will balance out the spiciness and give the dish a refreshing zing.

11. Serving Suggestions:
    Serve your Achari Gobi Shimla Mirch Ki Sabzi hot along with a side of Dal Banjara, Lauki Raita, Tomato Pulav, Phulka, and Satvik Carrot Sprouts Salad for a wholesome weekend dinner. Alternatively, pair it with Boondi Raita and Phulka for a comforting weekday lunch with your family.

12. Tip:
    This dish can also be packed into a lunch box, making it a convenient and flavorful option for your work or school meals.

Nutritional Information (Approx. per serving):

This Achari Gobi Shimla Mirch Ki Sabzi is a wonderfully tangy and spicy dish, ideal for those who love the flavors of pickles and spices in their everyday meals. The combination of cauliflower and capsicum offers a great contrast of textures, while the achari masala imparts a delicious, pickled flavor that makes this vegetable sabzi stand out.