How to make Cauliflower Capsicum Bhaji -

Cauliflower and capsicum cooked with onions, tomatoes and also pavbhaji masala.

This recipe is contributed by Member Muriel Fernandes.

Main Ingredients : Cauliflower (फूलगोभी), Green Capsicum (हरी शिमला मिर्च )

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Cauliflower Capsicum Bhaji checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Aaluchi Patal Bhaji, Rajma Rasmisa, Green Gram Sundal, Lasooni Palak.

Cauliflower Capsicum Bhaji

Cauliflower Capsicum Bhaji Recipe Card

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Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Cauliflower Capsicum Bhaji Recipe

  • Cauliflower cut into florets 1 medium

  • Green Capsicum cut into strips 2 medium

  • Oil 2 tablespoons

  • Onions chopped 2 medium

  • Tomatoes chopped 2 medium

  • Pav bhaji masala 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Coriander powder 1/4 teaspoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Salt to taste

Method

Step 1

Heat oil in a non-stick pan. Add onions and saute till light brown. Add tomatoes and cook till the tomatoes get cooked.

Step 2

Add cauliflower and capsicum and saute for a minute. Add pav bhaji masala, turmeric powder, red chilli powder, cumin powder, coriander powder and amchur powder and saute till the vegetables get cooked.

Step 3

Serve hot.

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