Shimla Mirch aur Kesar Salad

A refreshing Indian salad originating from the foothills of Himalayas, made with tender bell peppers and crunchy cauliflower, flavored with cumin and cardamom, and finished with a hint of saffron.

🛒 Ingredients

• 1 cups Bell Peppers
• 1 head Cauliflower
• 1/2 teaspoon Saffron Threads
• 0.5 teaspoon Cumin Powder
• 0.25 teaspoon Cardamom Powder
• 0.5 teaspoon Himalayan Salt
• 0.25 teaspoon Black Pepper
• 1 tablespoon Fresh Cilantro
• 2 tablespoons Lime Juice
• 1 tablespoon Olive Oil

👨‍🍳 Instructions

1. 1

   Step 1: Grate the cauliflower and bell peppers. Soak the saffron threads in 1 tablespoon of hot water.

2. 2

   Step 2: In a pan, heat 1 tablespoon of olive oil over medium heat. Add cumin and cardamom powders and cook for 2 minutes, stirring frequently.

3. 3

   Step 3: Add the grated cauliflower and bell peppers to the pan and cook for 5 minutes, stirring occasionally.

4. 4

   Step 4: Add the soaked saffron threads, salt, and black pepper to the pan and cook for another 2 minutes.

5. 5

   Step 5: In a separate bowl, mix together the cilantro, lime juice, and cooked cauliflower and bell pepper mixture.

6. 6

   Step 6: Refrigerate the salad for at least 30 minutes before serving.

7. 7

   Step 7: Garnish with additional cilantro and serve chilled.

8. 8

   Step 8: Serve immediately and enjoy!

💡 Pro Tips

To get the best flavor, use high-quality saffron threads. Avoid overcooking the cauliflower and bell peppers, as they will become mushy. To store, refrigerate in an airtight container for up to 24 hours.

📊 Nutrition per Serving