Tired of your regular, boring capsicum sabzi? What if you could make an unforgettable Shimla Mirch dish in just 25 minutes that will have everyone asking for your secret? It’s easier than you think.
The key isn’t a complex cooking method, but one surprising secret ingredient that creates a magical, mouth-watering flavour. This simple addition completely transforms the humble capsicum into a restaurant-style masterpiece. Ready to discover the one trick that will make your sabzi the talk of the dinner table? Dive into the full article to reveal the unforgettable recipe and change your cooking game forever.
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Ingredients:
- 2 tbsp Oil
- 1/2 tsp Mustard seeds (Mohari)
- 1/2 tsp Cumin seeds (Jira)
- A few Curry leaves (Kadhipatta)
- A little Asafoetida powder (Hing powder)
- Onion: 1 medium-sized, finely chopped
- (4 cloves garlic, ½ inch ginger, 1 green chilli) paste
- Tomato: 1 medium-sized (optional)
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 tbsp Kanda Lasun Masala
- 500 g Capsicum (Shimla Mirch) washed and chopped
- 3 tbsp Roasted Peanut Powder
- Warm Water: A little less than 1 cup
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Instructions:
- Place a pan on the stove and add about half a ladle of oil. Let it heat up properly.
- Once the oil is hot, add ½ teaspoon of mustard seeds and ½ teaspoon of cumin seeds. Then add curry leaves and a little asafoetida powder.
- Add one finely chopped medium-sized onion and saute until well browned.
- Once the onion is browned, add ginger, garlic, and green chilli paste. Saute well.
- If desired, add one medium-sized chopped tomato and saute for about a minute.
- Add salt to taste and a little turmeric powder. Mix well.
- Add Kanda Lasun Masala and mix. Saute for just one minute.
- Add the ½ kg of washed and chopped capsicum. Saute it in the masala for two minutes.
- Add three spoons of roasted and crushed peanut powder. Mix well.
- Add a little less than one cup of warm water.
- Cover the pan and cook on low heat for 10 minutes.
- After 10 minutes, remove the lid. The capsicum should be cooked. If you prefer it softer, you can cover it again and cook for another 2-3 minutes on low heat. The total cooking time is about 15 minutes.
- The dry capsicum vegetable is ready to be served.
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The Secret to Unforgettable Shimla Mirch Sabzi
Ingredients
- 2 tbsp Oil
- 1/2 tsp Mustard seeds Mohari
- 1/2 tsp Cumin seeds Jira
- A few Curry leaves Kadhipatta
- A little Asafoetida powder Hing powder
- Onion: 1 medium-sized finely chopped
- 4 cloves garlic, ½ inch ginger, 1 green chilli paste
- Tomato: 1 medium-sized optional
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 tbsp Kanda Lasun Masala
- 500 g Capsicum Shimla Mirch washed and chopped
- 3 tbsp Roasted Peanut Powder
- Warm Water: A little less than 1 cup
Instructions
- Place a pan on the stove and add about half a ladle of oil. Let it heat up properly.
- Once the oil is hot, add ½ teaspoon of mustard seeds and ½ teaspoon of cumin seeds. Then add curry leaves and a little asafoetida powder.
- Add one finely chopped medium-sized onion and saute until well browned.
- Once the onion is browned, add ginger, garlic, and green chilli paste. Saute well.
- If desired, add one medium-sized chopped tomato and saute for about a minute.
- Add salt to taste and a little turmeric powder. Mix well.
- Add Kanda Lasun Masala and mix. Saute for just one minute.
- Add the ½ kg of washed and chopped capsicum. Saute it in the masala for two minutes.
- Add three spoons of roasted and crushed peanut powder. Mix well.
- Add a little less than one cup of warm water.
- Cover the pan and cook on low heat for 10 minutes.
- After 10 minutes, remove the lid. The capsicum should be cooked. If you prefer it softer, you can cover it again and cook for another 2-3 minutes on low heat. The total cooking time is about 15 minutes.
- The dry capsicum vegetable is ready to be served.
