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Gobi-Mirchi Sabzi (Cauliflower and Peppers)

Nina Ghamrawi, MS, RD, CDE
May 4, 2023
May 5, 2023

Cauliflower is a versatile vegetable in the Southeast Asian kitchen. In Indian and Pakistani cuisines, it can be cooked by itself as well as mixed with other vegetables. This side dish is gluten-free, and the colored peppers mixed with the white cauliflower make this dish as pleasing to the eye as it is to the palate. Honestly, my mouth is literally watering as I write. This recipe tastes even better the next day as the flavors from the spices soak in.

Cooking time: 30 minutes

Ingredients (servings for 6 people):

  • 3 cups 1-inch cauliflower florets
  • 3 cups 1-inch square pieces bell peppers, preferably a mix of green, yellow, and red
  • 2 T canola or vegetable oil
  • ¼ tsp asafetida powder
  • 1 tsp cumin seeds
  • 1 small onion, cut into ¼-inch-thick, half-moon shaped slices
  • 1 T peeled and grated fresh ginger
  • 2 tsp ground coriander
  • ¾ tsp salt
  • ⅐ tsp turmeric powder
  • ½ tsp cayenne pepper, or to taste
  • ½ tsp dried mango powder (called amchur powder in Indian groceries), or 2 tsp lemon juice


  1. Place cauliflower and peppers in a bowl. 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.
  3. Add onion and cook until transparent, 1 to 2 minutes. Stir in ginger.
  4. Add vegetables and stir. Sprinkle with coriander, salt, turmeric, and cayenne pepper. Cook, stirring 2 to 3 minutes, coating vegetables with the spices. Cover with a lid and reduce heat.
  5. Cook 10 to 12 minutes, until cauliflower is tender. Stir vegetables a few times. (The vegetables will cook in their own juices. If vegetables stick to bottom of skillet, add 1 to 2 tablespoons of water.)
  6. Add dried mango powder, or lemon juice, and stir to combine.
  7. Transfer cooked vegetables to a serving platter. Do not cover vegetables, as they will continue to cook and become too soft.

Nutrient Analysis per 1/2 cup serving , recipe serves 6 people
Calories: 90 | Total fat: 5g | Sat fat: 0.5g | Sodium: 309mg | Total Carbohydrate:9g | Dietary fiber: 3g | Protein: 2g

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