Simla Mirch Aloo Gobi Sabzi ~ Side Dish for Rotis

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Simla Mirch Aloo Gobi Sabzi is a simple and easy to make the side dish for roti. With the winter setting, we get fresh cauliflower and capsicums. I know these days all the vegetables are available through the season. However, I have always associated cauliflower with winter.

We have carts that sell huge fresh cauliflowers and every time I see that I plan on making new dishes. This year when I got a big flower, I had all the capsicum on hand and ended up making this simple delicious sabzi for chapatis.

This is part of the BM#71 Seasonal special day 1 and I hope you enjoy!

Simla Mirch Aloo Gobi Sabzi

Step by Step Pictures for making the side dish Simla Mirch Aloo Gobi Sabzi

Simla Mirch Aloo Gobi Sabzi

Course Main Dish – Gravies
Cuisine North Indian
By Cook Method Stovetop
Occasion Weekend Special
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Srivalli


  • 2 cups Capsicum mix of all colours
  • 2 cups Cauliflower Florets
  • 2 large Potato
  • 1 cup Onions julinnies
  • 1 cup Tomatoes chopped
  • 1 tsp Ginger Garlic paste
  • 1/2 tsp Cumin seeds
  • 1 Bay leaf
  • 1.5 tsp Red Chilli powder
  • 1 tsp Coriander powder
  • 3/4 tsp Cumin Powder
  • Salt to taste
  • A pinch Turmeric powder
  • 1/4 tsp Garam Masala
  • 3/4 tsp Kitchen King Masala
  • Coriander leaves
  • 2 tsp Cooking Oil


  • Chop all vegetables and keep it aside.
  • Clean the cauliflower and MW for 5 mins with a pinch of salt and turmeric powder.
  • Heat a nonstick pan with oil, add the bay leaf and cumin seeds, saute, then add onions julinnes and saute for couple of minutes.
  • Add ginger garlic paste and stir till everything is combined.
  • Now add the pototes and simmer. Next add the tomatoes, chopped capsicums. Add salt and turmeric powder
  • Remove lid and add the drained cauliflower.
  • Add all the spice powders and cover with lid to cook for 5 mins.
  • Continue stirring and cooking for 10 more mins, finally garnish with chopped coriander leaves.
  • If you want you can add 1/2 cup water, else let the vegetables cook on steam.
  • Serve with chapatis.
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!


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