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Cauliflower and Peppers (Gobhi-Mirch Subji)

Posted on March 3, 2022 at 12:50 PM by Madhu Gadia

Cauliflower and Peppers 
(Gobhi-Mirch Subji)



Prep: 10 minutes
Cook: 15 minutes

Cauliflower is a much-desired vegetable among Indians. It is cooked by itself as well as mixed with other vegetables. The colored peppers with white cauliflower make this dish as pleasing to the eye as it is to the palate.

Jolie Cooks with Madhu comments: Jolie says, “My husband and I loved this recipe and gave it five stars.  Honest, my mouth is literally watering as I write. This recipe, too, tasted better the next day. I’m planning to serve this appealing dish to our children and grandkids, and I’ll let you know if they like it as much as we did.”

See JolieCooksWithMadhu blog column on Cauliflower and Peppers


3 cups cauliflower, divided into 1-inch florets
3 cups green, yellow, and red peppers, cut into 1-inch squares
2 tablespoons canola or vegetable oil
1⁄4 teaspoon asafetida powder
1 teaspoon cumin seeds
1 cup onion, 1/4-inch thick slices=
1 tablespoon ginger, peeled and grated
½ teaspoon turmeric
¾ teaspoon salt
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon amchur, or 2 teaspoons lime juice

  1. In a bowl, mix cauliflower and peppers. Set aside.

  2. Heat oil in a heavy nonstick skillet over medium-high heat. Add asafetida and cumin seeds, and cook for a few seconds until seeds are golden brown. Add onion and fry for 1 to 2 minutes until transparent. Stir in ginger.

  3. Add vegetables and stir. Sprinkle with turmeric, salt, coriander, and cayenne pepper. Stir in a lifting and turning motion for 2 to 3 minutes, coating the vegetables with the spices.

  4. Cover with the lid and reduce heat. Cook for 10 to 12 minutes, until cauliflower, is tender. Stir the vegetables a couple of times. (The vegetables will cook in their own juice. If the vegetables are sticking to the bottom, add 1 to 2 tablespoons of water.)

  5. Sprinkle amchur or lime juice. Stir in lifting and turning fashion. Transfer to a serving platter. Do not cover the vegetables; otherwise, they will continue to cook and become too soft.


MAKES: 6 servings    SERVING SIZE: ½ cup

Calories: 84; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 9 g; Protein: 2 g; Fiber: 3 g; Sodium: 309 mg

(Reprinted with permission from The Indian Vegan Kitchen: More than 150 Quick and Healthy Homestyle Recipes by Madhu Gadia.)

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