Heat the Oil: Place your pressure cooker on the stove and add 1/2 ladle of cooking oil. Let it heat up on a medium flame.

Temper the Spices: Add the mustard seeds and cumin seeds. Once they splutter, drop in the curry leaves and 1/4 teaspoon of asafoetida (hing).

Sauté the Onions: Add the finely chopped large onion to the cooker. Roast it well until it turns a deep golden brown.

Add Aromatics & Tomato: Stir in 1 teaspoon of the crushed ginger-garlic-green chilli paste and sauté until the raw smell disappears. Then, add the chopped tomato and a pinch of salt to help the tomatoes soften quickly. Cook for 1 minute.

Add the Spice Powders: Lower the flame. Add the turmeric powder, cumin-coriander powder, garam masala, and 1 1/2 teaspoons of Kanda Lasun masala. Mix everything well.

Stir in Peanut Powder: If you are using roasted peanut powder, add it to the masala now and gently stir.

Add the Capsicums: Place the whole, deseeded capsicums into the cooked masala base. You can also stuff the dry masala into the capsicums if you prefer.

Add Water: Pour 1/2 glass of water over the capsicums and mix gently so the base doesn't stick to the bottom.

Pressure Cook: Close the pressure cooker lid. Keep the stove on a very low flame. Wait for exactly 2 whistles.

Cool and Serve: Turn off the heat and let the cooker cool down completely before opening the lid. Your Quick Shimla Mirch Sabzi Recipe is ready to be served!