(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]