Capsicum Cauliflower Masala Indian Recipe
Capsicum - 1.5 big (cut into cubes)
Cauliflower - 1 cup florets
Onion - 1 medium (Chopped finely)
Tomato - 2 big (chopped finely)
Coriander powder - 1 tbsp
Biriyani Masala - 1/4 tsp (I used home-made masala which is all spices like, Cardamom, Anistar, Maze, bay-leaf and cinnamon pounded to form a semi-fine powder).
Ginger/Garlic Paste -
Cummin powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 2 tbsp
Kasuri Methi - 1 tsp
Coriander leaves - 2 sprigs
Yoghurt - 1/2 cup
1. Boil water in a vessel, and after removing it from the stove, add 1/4 tsp of salt, and add the cauliflower florets in it. Leave it aside for 15 minutes.
2. Heat oil in a pan, and add ginger-garlic to it. Once it is fried, add onions and continue frying until it becomes translucent.
3. Now add the tomatoes, and the masala powders (turmeric, chilli, coriander, biriyani masala and cummin powder) together.
4. Mix the ingredients well, and cook for 3 minutes.
5. Check salt and add more if needed here. Add 0.5 cup of water, and put the lid on to cook till the cauliflower is cooked perfectly. Avoid over-cooking cauliflower as it turns mushy quickly if left unattended. So keep stirring occasionally.
6. Once the cauliflower is cooked, add the capsicum and mix well. Allow to cook, untill the crunchiness of the capsicum still persists. Now add crushed Kasuri methi leaves.
7. Once cooked, allow to cool. Next step is to add yoghurt, it is best to do it, when the curry is slowly cooling down, as it may curdle and form tiny lumps which reduces the taste.
8. Add yoghurt and chopped coriander to the semi-gravy curry. Have it hot with chapathi, roti or Dosa.