This Cauliflower Capsicum Masala Recipe is one of those dishes that can be prepared as a gravy, dry dish or a semi gravy! No elaborate pre-preparation, no need for any exotic ingredients, just the ones in your pantry are enough to prepare this delicious side.
Let’s see how to make this Cauliflower Capsicum Masala Recipes
Wash the florets and put them in a pan filled with hot water. Add salt and turmeric powder and let them sit for 10 minutes. Wash well and keep aside.
In a small bowl, soak khus-khus seeds, melon seeds, and cashews, and keep aside for 1/2 an hour. Grind it with a little water to a fine paste.
In a pan heat oil and after a few seconds add cumin seeds. When it splutters, add onion and garlic and saute for a minute. Put in capsicum and stir fry for a minute or two. We like the slightly crunchy texture of capsicum, so I didn’t cook it till soft.
Now add Tomato-onion paste [or tomato puree] and saute for a few seconds. Add the cauliflower florets and some water and cover and cook for a few minutes.
Put in the ground paste, salt and chili powder.
Simmer till you get the desired consistency. Add a little water if it’s too thick. Put in kasuri methi, sprinkle garam masala, give it a mix and remove from heat.
Serve with Roti / Chapathi.
A simple dish that can be serves as a dry curry / gravy or semi gravy
- 1 head Cauliflower Broken into bite sized florets
- 1/2 tsp Turmeric powder
- 1 tsp Khus khus / poppy seeds
- 1 tbsp Melon seeds
- 5 no.s Cahews
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1 large Onion Chopped
- 3 cloves Garlic Chopped
- 1 large Capsicum Cubed
- 1 tbsp Tomato onion paste / 1/2 cup tomato Puree
- 1 tsp Chilli Powder
- 1 tsp Kasuri Methi Slightly crushed
- 1 tsp Garam Masala
- Salt to taste
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Wash the florets and put them in a pan filled with hot water. Add salt and turmeric powder and let them sit for 10 minutes. Wash well and keep aside.
-
In a small bowl, soak khus-khus seeds, melon seeds, and cashews, and keep aside for 1/2 an hour. Grind it with a little water to a fine paste.
-
In a pan heat oil and after a few seconds add cumin seeds.
-
When it splutters, add onion and garlic and saute for a minute.
-
Put in capsicum and stir fry for a minute or two. We like the slightly crunchy texture of capsicum, so I didn't cook it till soft.
-
Now add Tomato-onion paste [or tomato puree] and saute for a few seconds.
-
Add the cauliflower florets and some water and cover and cook for a few minutes.
-
Put in the ground paste, salt and chili powder.
-
Simmer till you get the desired consistency. Add a little water if it's too thick. Put in kasuri methi, sprinkle garam masala, give it a mix and remove from heat.
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Serve with Roti/ Chapathi
This post is for the Blogchatter Food Fest 2025, where we talk about food and everything related to it in 5 posts spread across 10 days and this is my 4th post of the event. One more to go! #BlogchatterFoodFest.
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