सिर्फ 5 मिनट में जब कुछ समझ न आए बनाए टमाटर शिमला मिर्च की सब्जी
सिर्फ 5 मिनट में जब कुछ समझ न आए बनाए टमाटर शिमला मिर्च की सब्जी is a easy Indian recipe that serves 3. 120 calories per serving. Recipe by Anukriti Cooking Recipes Hindi - Specials on YouTube.
Prep: 13 min | Cook: 13 min | Total: 36 min
Cost: $2.20 total, $0.73 per serving
Ingredients
- 3 Tbsp Mustard Oil (cold‑pressed, gives authentic flavor)
- 0.5 tsp Cumin Seeds (whole seeds for tempering)
- 0.5 tsp Turmeric Powder (ground, adds color and earthiness)
- 1 tsp Kashmiri Red Chili Powder (mild, gives bright red color)
- Pinch Asafoetida (Hing) (optional, adds umami)
- 0.5 tsp Salt (or to taste)
- Pinch Amchur Powder (optional, adds tanginess if using regular tomatoes)
- 3 medium Tomatoes (ripe, crushed into puree)
- 1 large Bell Pepper (Capsicum) (any color, cut into bite‑size pieces)
Instructions
Crush Tomatoes
Place the three ripe tomatoes in a blender or hand mixer and pulse until they are finely crushed but not completely pureed.
Time: PT5M
Heat Oil and Temper Spices
Heat 3 Tbsp mustard oil in a non‑stick pan over medium heat. Add ½ tsp cumin seeds and let them sizzle for a few seconds.
Time: PT2M
Temperature: Medium
Add Ground Spices
Stir in ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder, and a pinch of asafoetida. Cook on low flame for about 30 seconds, just until the spices become fragrant.
Time: PT1M
Temperature: Low
Cook Tomatoes with Spices
Add the crushed tomatoes to the pan, mix well, and cook on low to medium heat for 5 minutes, stirring occasionally, until the tomatoes release oil and the mixture thickens slightly.
Time: PT5M
Temperature: Medium
Season with Salt
Add ½ tsp salt (or to taste) and stir to combine.
Time: PT1M
Add Bell Pepper Pieces
Add the chopped bell pepper pieces, mix gently, and cook on low flame for 5‑6 minutes until the peppers are tender but still retain a slight crunch.
Time: PT6M
Temperature: Low
Finish and Serve
Turn off the heat, give the sabzi a final stir, and serve hot with roti, paratha, or rice.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Mustard Oil: Canola oil, Vegetable oil
- Instead of Cumin Seeds: Ground cumin (¼ tsp)
- Instead of Turmeric Powder: Fresh grated turmeric (1 cm)
- Instead of Kashmiri Red Chili Powder: Regular red chili powder (½ tsp), Paprika
- Instead of Asafoetida (Hing): Garlic powder (¼ tsp)
- Instead of Amchur Powder: Lemon juice (½ tsp)
- Instead of Tomatoes: Canned tomato puree (½ cup)
- Instead of Bell Pepper (Capsicum): Other capsicum colors, Green chilies (for heat)
Equipment Needed
- Blender or Hand Mixer
- Non‑stick Pan
- Wooden Spoon
- Chef Knife
- Cutting Board
Critical Steps — Do Not Skip
- Crushing the tomatoes to the right consistency (not too watery).
- Tempering spices on low heat to avoid burning.
- Ensuring excess tomato water evaporates before adding bell peppers.
Chef Tips from the Video
- Use Kashmiri red chili powder for a vibrant color without excessive heat.
- Fresh mustard oil gives the authentic pungent flavor; if unavailable, use a mix of 2 Tbsp mustard oil + 1 Tbsp regular oil.
- A tiny pinch of sugar balances the acidity of tomatoes if they are very sour.
Troubleshooting
Sauce is too watery.
Increase cooking time uncovered on low heat or add a pinch of cornflour slurry (1 tsp cornflour mixed with 2 tsp water).
Spices taste burnt.
Reduce the heat immediately and add a splash of water to stop further cooking; next time, toast spices for a shorter time.
Bell peppers are too soft.
Cook them for a shorter time or add them later, after the tomato base has thickened.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of bell peppers changes.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Crush the tomatoes a few hours ahead and store in the fridge.
- Pre‑cut the bell peppers and keep them in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Shimla Mirchi Tomato Ki Sabzi in North Indian cuisine?
Shimla Mirchi Tomato Ki Sabzi is a classic home‑cooked side dish in North India, especially in Punjabi households. It showcases the regional love for mustard oil and bright spices, and is traditionally served with everyday breads like roti or paratha during lunch and dinner.
What are the traditional regional variations of Shimla Mirchi Tomato Ki Sabzi in Indian cuisine?
In Gujarat, the same sabzi may use oil instead of mustard oil and add a pinch of jaggery. In Bengal, a touch of panch phoron (five‑spice blend) replaces cumin, and sometimes green chilies are added for extra heat.
How is Shimla Mirchi Tomato Ki Sabzi authentically served in North Indian households?
It is typically served hot alongside fresh whole‑wheat roti, butter‑soft paratha, or plain rice. A side of plain yogurt or a squeeze of lemon is often offered to balance the tangy flavor.
During which occasions or celebrations is Shimla Mirchi Tomato Ki Sabzi traditionally prepared in Indian culture?
While it is an everyday side, families often prepare it for festive meals like Diwali or Navratri when a quick, flavorful vegetable dish is needed to complement richer curries and sweets.
What makes Shimla Mirchi Tomato Ki Sabzi special or unique in Indian cuisine?
The combination of mustard oil’s pungent aroma with the bright red hue from Kashmiri chili powder creates a distinctive flavor and visual appeal that sets it apart from ordinary bell‑pepper stir‑fries.
What are the most common mistakes to avoid when making Shimla Mirchi Tomato Ki Sabzi?
Common errors include overheating mustard oil, which can cause a bitter taste, and not allowing the tomato mixture to release its oil, resulting in a watery sabzi. Also, overcooking the bell peppers makes them mushy.
Why does this Shimla Mirchi Tomato Ki Sabzi recipe use mustard oil instead of regular vegetable oil?
Mustard oil is traditional in North Indian cooking and adds a sharp, nutty flavor that complements the spices and vegetables. Using regular oil will produce a milder taste but loses the authentic aroma.
Can I make Shimla Mirchi Tomato Ki Sabzi ahead of time and how should I store it?
Yes, you can prepare the tomato base a few hours in advance and refrigerate it. Store the cooked sabzi in an airtight container; reheat gently on low heat, adding a splash of water if it looks dry.
What texture and appearance should I look for when making Shimla Mirchi Tomato Ki Sabzi?
The tomato sauce should be glossy and slightly thick, with the bell pepper pieces tender yet retaining a faint crunch. The dish should have a deep red-orange color from the Kashmiri chili powder.
What does the YouTube channel Anukriti Cooking Recipes Hindi - Specials specialize in?
The YouTube channel Anukriti Cooking Recipes Hindi - Specials focuses on simple, home‑style Indian recipes presented in Hindi, often highlighting quick everyday meals and traditional cooking techniques.
How does the YouTube channel Anukriti Cooking Recipes Hindi - Specials' approach to Indian cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes Hindi - Specials emphasizes ultra‑simple, time‑saving methods using minimal equipment, catering to busy home cooks, whereas many other channels may showcase elaborate plating or advanced techniques.
Last updated: August 24, 2026
