Shimla Mirch Ki Sabji, or Capsicum Curry, is a popular Indian dish loved for its vibrant color, crunchy texture, and delightful taste. This vegetable curry is not only delicious but also packed with essential nutrients, making it a perfect addition to a healthy diet. Whether served with roti, paratha, or rice, this dish enhances the dining experience with its aromatic spices and wholesome ingredients.
about of shimla mirch ki sabji:
Shimla Mirch ki sabji is a widely used vegetable in Indian cuisine. This dish is a simple yet flavorful preparation of capsicum cooked with onions, tomatoes, and aromatic Indian spices. It can be made in various styles, such as dry, semi-gravy, or gravy-based, depending on personal preference. Apart from its taste, this sabji is rich in vitamins A and C, fiber, and antioxidants, making it an excellent choice for a nutritious meal.
Ingredients:
- 2-3 medium-sized capsicums
- 1 large onion – finely chopped
- 2 medium tomatoes – finely chopped
- 1 green chili – finely chopped (optional)
- 2-3 garlic cloves – minced
- 1-inch ginger – grated
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds (optional)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon amchur
- Salt to taste
- Fresh coriander leaves for garnish
Equipments:
how to make shimla mirch ki sabji:
1.Wash the capsicum thoroughly and slice it into thin strips or cubes as per preference.
2. Keep the other ingredients ready for smooth cooking.
3. Heat 2 tablespoons of oil in a pan on medium heat.
4. Add cumin seeds let them splutter.
5. Add chopped garlic and ginger, sauté for a few seconds until fragrant.
6. Add finely chopped onions and green chilies.
7. Sauté them until they turn golden brown.
8. Now, add the chopped tomatoes and cook until they turn soft and mushy.
9. Add turmeric powder, red chili powder, coriander powder, and salt.
10. Stir well and let the mixture cook until the oil starts separating from the masala.
11. Add the sliced capsicum and mix well with the masala.
12. Cover and cook on low-medium heat for about 8-10 minutes, stirring occasionally.
13. Ensure the capsicum remains slightly crunchy and does not turn too soft.
14. Add garam masala and amchur powder for a tangy flavor.
15. Mix everything well and let it cook for another 2 minutes.
16. Turn off the heat and garnish with fresh coriander leaves.
17. Serve hot with roti, paratha, or steamed rice for a delightful meal.
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