Often when my husband, Tejas, cooks, he makes Indian style vegetables with bell peppers and yogurt and it is so yummy. Tonight I was cooking and craving that bell peppery yogurty taste. If I asked Tejas the recipe, he probably wouldn’t remember! So I found this great recipe on US Masala: Gobhi Takatak, and adapted it below.

1 tablespoon ghee
1 cauliflower cut into small florets
1 green bell pepper sliced
Salt
1 more tablespoon ghee
1 teaspoon cumin seeds
1 onion sliced
3 garlic cloves sliced
1 piece ginger minced
1/2 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon roasted jeera powder (ground cumin)
1 1/2 teaspoons garam masala
1/2 teaspoon amchur powder (dried mango powder)
1 teaspoon rajma masala
2 teaspoons kasoori methi leaves (dried methi leaves)
2 tomatoes diced
Salt
1/2 cup yogurt
2 teaspoons palm sugar (or regular sugar)
1/2 cup water
Cilantro chopped

1. Heat ghee in a medium stock pan and add the cauliflower and cook for a few minutes over fairly high heat stirring a bit. Add bell pepper and continue to cook for a few minutes. Add a little water and salt, cover and continue to cook until the bell pepper and cauliflower are soft. Remove from pan.
2. In the same pan, add the rest of the ghee and add the cumin seeds. Once they start to brown, add the onions and cook until browned, adding the garlic and ginger part way through cooking.
3. Add all the spices, tomatoes, and salt, and cook until a nice paste forms.
4. Throw the bell pepper and cauliflower back in, stir, add yogurt and water, and cook over low heat for a few minutes.
5. Top with cilantro.