सिर्फ 5 मिनट में जब कुछ समझ न आए बनाए टमाटर शिमला मिर्च की सब्जी

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

1. 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

2. 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

3. 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

4. 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

5. Season with Salt

   Add ½ tsp salt (or to taste) and stir to combine.

   Time: PT1M

6. 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

7. 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