(Above): Gobhi Chana Capsicum [Photo: Amar D. Gupta | Siliconeer]

Chef Sanjay Patel shows how to make a zesty vegetarian treat that can be served both as an appetizer with drinks or as an entrée with kulcha.


  • 1 lb. cauliflower florets
  • 3 cups cooked garbanzo beans
  • ¼ each green, red and yellow pepper, large cubes
  • 1 onion
  • 2 red chilies
  • 4 cloves of garlic 2″
  • 3 tsp. finely chopped piece of ginger
  • ½ lb. tin of chopped tomatoes or two fresh tomato pureed
  • 2 tsp. cumin powder
  • 2 tbsp. coriander powder
  • 2 tsp. extra hot chili powder
  • 1 tsp. garam masala
  • ½ tsp. turmeric powder
  • 1 cardamom pod
  • 2 tsp. dried fenugreek leaves
  • salt and black pepper to taste
  • 2 tbsp. oil
  • 8 oz. water
  • vinegar to taste
  • 2 tsp. fresh cilantro


Boil the cauliflower florets in water for 3 minutes then rinse in cold water and set aside.

Heat oil in a pan and sauté the onion for 5-6 minutes until translucent. Add ginger, garlic and chilies and sauté for a couple of minutes. Add tomatoes and some salt and cook for 4 minutes. Add the chili powder, cumin, coriander, turmeric, garam masala, cardamom and black pepper and cook for 3 minutes.

Add the cauliflower and mixed peppers, garbanzo and water, cover and simmer for 15 minutes. Add the dried fenugreek leaves and cook for 5 minutes or until you get the consistency you want.

To give the dish a little zest you can add a splash of vinegar. Garnish with cilantro and serve.

[Makes 4 servings]