Ingredients vegetarian 2 servings

• 2 cups Cauliflower florets (small florets)
• 1 cup Green Capsicum (Bellpepper)
• 1 cup chopped Onion
• 2 tblsp Vegetable Oil
• a pinch of Asafoetida (hing)
• 2 tsp Cumin seeds (jeera)
• 1 tsp Ginger paste
• 1tsp Garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Garam Masala powder
• 1/2 tsp Sugar
• 2 tsp Kasoori Methi powder
• Salt to taste
• Ciantro for garnish. (coriander leaves)

Directions

1. Clean the Cauliflower florets. Add them to hot water with salt, cover & keep aside for 10 mins. Drain all the water & put the florets on a paper towel to remove any moisture left in it.
2. Roast the florets in Oven or in a pan with little Oil till golden brown & keep aside.
3. Cut Capsicum & Onion into pieces. The size should be same as Cauliflower florets.
4. Heat Oil in a kadai. Add Cumin seeds & Hing. Once the seeds turn brown, add chopped Onion. Fry for 2 mins.
5. Add Ginger-garlic paste & chopped Capsicum. Mix well. Sprinkle some water, cover with a lid & cook till the Capsicum is soft.
6. Add Cauliflower florets, Turmeric powder, Red chilli powder, Garam Masala powder, Sugar & Salt. Mix well on Medium heat for 2 mins.
7. Add Kasoori Methi powder & chopped Cilantro. Mix well, remove from heat, cover & keep aside for 5-10 mins. Serve hot with Roti, Chapati & steamed Rice.

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