This delicious cauliflower sabzi only needs a handful of ingredients to make and is super healthy and delicious. Whether you eat it with chapati or rice, this is a stunning dish!
Chetna’s 30 minute Indian –
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Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.’
Cookbooks are available for purchase in stores and online.
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hello and welcome back to my channel it’s time for another quick 30 minute Indian meal this time it’s vegetarian and healthy all in one so getting my book um this is a book packed with 30 minute Indian recipes as the name suggests I will put the link to this in the description below for all the written recipe requirements that you might have so today I am making a cumin and mango powder cauliflower pepper subi oh look at that so I’m going to waste no more time let’s get cooking before that don’t forget to subscribe and hit the Bell button so you don’t miss any of the recipes right I’m telling you guys it cannot get simpler than this start with one or two depending on your choice uh onions red or white and just thinly slice this nice hot p and just add 1 or 2 tbspoon of oil of your choice and let it this heat up now goes in a teaspoon of cumin seeds a chopped up green chili and the onions I’m going to give this 3 to 4 minutes just to soften up I don’t want color or nothing I just want this to soften it up and those 3 minutes I’m going to quickly chop up a cauliflower into Flores so so the only cauliflower I have is some leftover it was a massive cauliflower so I used half of it and then I’ve got really dull looking cauliflower but it’s completely edible and I don’t want to waste it so I’m just using slightly floppy cauliflower so in the time the onions are being cooked you make the most and use the time to prep your cauliflower so I left it on high by mistake so you can see a bit of color so it’s been 4 minutes I’m going to add a teaspoon of turmeric teaspoon of salt and teaspoon of chili powder give it a [Music] mix and then add the cauliflower I’m just going to add 2 tblspoon of water it’s a suby so it’s a dry thing you don’t want curry in it so this is just a splash of moisture to help kind of cook the cauliflower so you add it you mix it I’m going to cover and cook this for 5 minutes and in that 5 minutes I’m going to prep the peppers so for this I’ve got one yellow one green and one red pepper and I’ve Got 5 minutes to chop this up I don’t need 5 minutes but that’s the time the cauliflower needs and I’m just going to thinly slice it so there are many ways to DC Deco the pepper so one way is this which is nice you get rid of everything the other way which I use a lot is just slice from the sides and then you’ve got all your seeds intact in one and then some people actually I have seen it do this and then they get this whole thing out so do whatever suits you rest and just going to thinly slice this up you don’t want very thin because they’ll break up when you cook and you don’t want very thick because they’ll be too crunchy and thick to eat in a suby so nice dainty little slices so it’s been exactly 5 minutes my timer has gone off and now I will add the peppers you can just use one color if you like but this definitely adds a bit more color to this and with the peppers goes a teaspoon of garam masala teaspoon of Amour mango powder if not just add some lemon juice once again a tablespoon of water and then give it a good stir so I want to keep the peppers a bit crunchy but I want to cook them very very lightly so I’ve added a tablespoon of water I’m going to cover and cook this for last 5 minutes look how gorgeous that looks so it’s been 5 minutes it smells really good and you can see the peppers are still looking crunchy you can cook it for longer if you want them a bit softer but for me it’s ready [Music] and here is the 30 minute less than 30 minute cauliflower pepper subi smells so fresh and you know it’s not oily it’s just going to be nice summery and crunchy so this is really perfect for this weather as well it’s really hot so I’ll try and not burn myself crunchy but with tons of flavor serve it as it is put it in a wrap take it for picnics have it with Pula have it with chapati the choice is yours whatever you do don’t forget to subscribe hit the Bell button if you want a written recipe get the book I’ll see you next week with another new recipe bye for now [Music] n [Music]