Make Shimla Mirch Sabzi (Bell Pepper Curry)

1. Prepare the Bell Peppers

   • Wash the bell peppers, remove seeds, and slice them into thin strips or cubes.

2. Heat Oil & Temper

   • In a pan, heat 2–3 tbsp oil.

   • Add cumin seeds and let them splutter.

3. Cook Onions & Spices

   • Add chopped onions and sauté until golden brown.

   • Add ginger-garlic paste and sauté for 1–2 minutes.

4. Add Tomatoes & Powders

   • Add chopped tomatoes and cook until they soften.

   • Add turmeric, red chili powder, coriander powder, and salt. Mix well.

5. Cook Bell Peppers

   • Add sliced bell peppers to the pan.

   • Mix gently and cook for 5–7 minutes on medium heat. Keep them slightly crunchy or cook longer if you prefer softer vegetables.

6. Finish with Garam Masala

   • Sprinkle garam masala and stir well.

   • Cook for another 2 minutes so the flavors blend.

7. Garnish & Serve

   • Garnish with chopped coriander leaves.

   • Serve hot with roti, paratha, or steamed rice.

💡 Tips:

• Avoid overcooking the bell peppers; they taste best with a slight crunch.

• You can add a pinch of amchur (dry mango powder) for tanginess.

• For a richer flavor, add a little cream or yogurt at the end.