Roast the Besan: Heat a tawa (skillet) or pan. Add 1 teaspoon of oil and the gram flour (besan). Roast it continuously on low heat for about 2 minutes until it smells beautifully fragrant and turns slightly golden. Remove from the pan and set aside.

Prepare the Tempering: Heat 2 tablespoons of oil in a kadhai or pan. Once the oil is hot, add mustard seeds and let them crackle. Then, add cumin seeds, curry leaves, and a pinch of asafoetida (hing).

Sauté Aromatics: Add the finely chopped onions and sauté until lightly browned. Then, add the ginger-garlic-green chilli paste and fry for one minute to remove the raw smell.

Add Tomatoes: Toss in the chopped tomatoes and cook for another minute until they soften slightly.

Mix the Spices: Turn the heat to low so the spices don't burn. Add turmeric powder, cumin-coriander powder, garam masala, red chilli powder, and salt. Mix everything well.

Cook the Capsicum: Add the freshly chopped capsicum pieces to your masala base. Mix thoroughly on low heat so the rich spices perfectly coat the capsicum.

Cover and Steam: Cover the pan with a tight lid and let the Besan Shimla Mirch recipe cook for 5 to 7 minutes on low heat. Open and stir once in between to make sure it isn't sticking to the bottom.

Add the Roasted Besan: Once the capsicum is tender and cooked, add your pre-roasted besan to the pan. Turn the heat to medium and mix very well to ensure there are no lumps in the flour.

Final Steam: Lower the flame again, cover the pan, and let it steam for 2 to 3 minutes so the besan absorbs all the fantastic flavours.

Garnish and Serve: Turn off the heat, add fresh coriander leaves, and mix gently. Cover and let it sit for a minute to cool slightly—it becomes perfectly fluffy and separated!