cauliflower · chilly garlic · quick and easy · quick eats · stir-fry · vegan

Lehesuni Kalimirch Gobi

I have been wanting to write for quite some time. Past week I had been planning to post something and every time I made it to my blog, something or the other would come up and I would put away the post for another time. If it had not been for my friend, RG I do not think I would have managed to write this draft. She sent me a message requesting  and i quote :

“Nandini, How do I search for your old veggie recipes on your site? Tried finding a Gobi dish…the photo shows up on Instagram but couldn’t locate on the site. Want to try making Gobi in a different way smile emoticon Thank you!”

To which I sent her a link of a cauliflower recipe, I posted and told her I should have another one some time soon. To be honest, I wasn’t sure when exactly, that would be. Then as a reply to my link she wrote

“Thanks Nandini! If you could post the one called: Lehsuni Kali mirchi Gobi recipe I was more interested in that one. A wants to eat spicy wink emoticon He is bored with Aloo Gobi. But I shall try this variation of Aloo Gobi too thanks once again! Looking fwd to the new one on the way!”
That is when  I knew that I just had to post this recipe. Her wall posts worked like a kick-start.
This recipe is one of those recipes that work with few pantry/refrigerator. It is one of those last-minute meal plans and this recipe works really great. The combination of black pepper and garlic is magic and gives the dish a real kick to it. This dish is dry, more like a stir-fry rather than a runny curry or gravy.
So here it is
  • Cauliflower- 1 medium head
  • Garlic cloves – 15-20 peeled and grated
  • Red chilli powder 1 .5 teaspoon
  • green chillies 2 or 3 slit depending how much heat you can handle
  • black pepper – ground 3 table-spoon or so
  • cumin seeds -1 teaspoon
  • mustard seeds -1 teaspoon
  • turmeric 1 teaspoon
  • Lime juice
  • oil-2-3 table spoon
  • salt
  • Cilantros or dry fenugreek leaves


  • Start by chopping the cauliflower into medium florets. Then wash them in warm water and let it rest for about 15 mins.
  • In a separate bowl mix the grated garlic cloves with red chilli powder and water to make it into a smooth paste. Sometimes I add a bit of siracha sauce to give that extra kick. But that is upto you
  • In a wok/kadhai heat the oil and add the mustard and cumin seeds along with the dry red chillies , once they begin to splutter,add the cauliflower florets. Next add the chilli garlic paste and seal the cauliflower in medium heat till all the florets are quoted with the chilli garlic paste. Now add the turmeric  and half of the pepper alng with the salt.
  • Cover and cook for about 15 mins on medium heat. You can sprinkle a little bit of water before covering. Now make sure that the cauliflower florest are cooked but not limp, they should be edible, yet a little firm.
  • Once the florets are cooked add the remaining blackpepper and lime juice.
  • Just pefore serving you could garnish with either cilantros or even dry fenugreek leves.


  • There should be a slight firmess to the cauliflower
  • Works best with Phulkas and Parathas



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