To begin making the Achari Gobi Shimla Mirch Ki Sabzi recipe, cut the cauliflower into bite size florets.

Dry roast mustard seeds and fenugreek seeds separately in a small pan for about a minute each. Add it into a mixer grinder jar, grind into smooth powder and keep aside. The achari masala for Gobi Shimla Mirch Ki Sabzi is ready.

Add tomatoes and required water in a saucepan and boil tomatoes until the skin comes out. Remove skin, cool tomatoes and grind into smooth puree using a mixer grinder jar.

In a heavy bottomed pan, heat oil. Once the oil is hot, add the finely chopped onions and cook till the onions become soft and translucent.

Once the onions are soft, add the ginger paste and let it cook for about 2 minutes.

Next, add capsicum and fry until the capsicum becomes soft. Add cauliflower florets, salt, mix well and cook closed until cauliflower is 80% done.

Now, add in tomato puree and mix well. Cook for about 3 to 4 minutes.

Then, add dry spice powders including coriander powder, cumin powder, red chilli powder, prepared mustard and methi seeds powder and give it a quick mix.

If the gravy is too thick, add 5 tablespoons of water. Cover the pan with a lid and let it cook for about 6 to 8 minutes. 

Finally, add lemon juice, mix well and it is ready to be served.

Serve Achari Gobi Shimla Mirch Ki Sabzi along with Dal Banjara, Lauki Raita, Tomato Pulav, Phulka and Satvik Carrot Sprouts Salad for a weekend dinner. 

Serve Achari Gobi Shimla Mirch Ki Sabzi along with Boondi Raita and Phulka for a weekday lunch with your family. You can also pack this sabzi in a lunch box