Gobhi Shimla Mirch – Achari Style Sabzi

 This recipe is a beautiful mix of textures and bold achari (pickle-inspired) flavors. Tender cauliflower and potatoes meet the crunch of capsicum, all wrapped in a tangy-spicy masala tempered with traditional Indian whole spices.

Ingredients:

For the vegetables:

• Cauliflower florets – 2 cups

• Potatoes – 1 large (julienne cut)

• Capsicum (Shimla mirch) – 1-2 medium (sliced)

• Salt – to taste

• Oil – for shallow frying (approx. 3–4 tbsp)

• 1–2 whole dry red chillies

For the masala:

• Oil – 2 tbsp (mustard oil preferred)

• Mustard seeds (rai) – ½ tsp

• Kalonji (nigella seeds) – ½ tsp

• Methi dana (fenugreek seeds) – ¼ tsp

• Jeera (cumin seeds) – ½ tsp

• Hing – a pinch

Aromatics:

• Onion – 1 large (finely chopped)

• Green chilli + ginger – crushed with black salt (as per taste)

• Ginger-garlic paste – 1 tsp

Spices:

• Red chilli powder – ½ tsp (or to taste)

• Turmeric – ¼ tsp

• Dhaniya Powder – ½ tsp

• Garam masala – ½ tsp

• Jeera powder – ½ tsp

• Saunf powder – ½ tsp

• Kasuri methi – ½ tsp (crushed)

• Amchur (dry mango powder) – ½ tsp (added later)

Tomatoes:

• 2 medium (finely chopped)

Method:

1. Pre-cook the veggies:

   • In a kadhai, heat some oil and lightly fry cauliflower florets and julienned potatoes until they’re golden and partly cooked. Cover and let them cook till tender but not mushy.

   • Add sliced capsicum later so it remains crunchy. Stir-fry for a few more minutes. Keep aside.

2. Make the tempering and masala:

   • In another pan, heat mustard oil until it smokes (this removes raw smell).

   • Add dry red chillies, then temper with mustard seeds, methi, kalonji, jeera, and hing.

   • Add chopped onions and sauté until golden brown.

   • Add the crushed green chilli-ginger mix and sauté.

   • Add ginger-garlic paste and cook till raw smell disappears.

3. Add the ground spices:

   • Mix red chilli, turmeric, garam masala, jeera powder, saunf powder, and kasuri methi in a small bowl with a splash of water (to avoid burning), then add this to the pan.

   • Sauté until the oil starts separating slightly.

4. Tomatoes in:

   • Add chopped tomatoes and cook covered until they’re soft and integrated into the masala. Mash lightly if needed.

   • Cook till masala thickens and becomes rich.

5. Bring it together:

   • Add the pre-cooked gobhi, aloo, and capsicum to the masala.

   • Toss gently to coat without breaking the veggies.

   • Add amchur powder at the end for that tangy finish.

   • Cook uncovered for 2–3 minutes to let flavors blend.

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Serving Suggestions:

Pair this sabzi with roti, paratha, or even as a dry sabzi alongside dal-rice.