Скачать или смотреть तवा शिमलामिर्च जिसके साथ एक नहीं चार रोटी खायेंगे | Shimla Mirch ki sabzi | Tawa Veg Recipe | Kabita

#TawaVegRecipe #onioncapsicum #kabitaskitchen #shimlamirchkisabji


Ingredients
For the roasted spice blend:
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp
Fenugreek seeds - 1/4 tsp
White sesame seeds - 1 tbsp
Whole black pepper - 1/2 tsp

For the dish:
Capsicum - 1 cup
Potatoes, chopped - 1 cup
Onion - 1cup
Tomato -1 cup
Green chilli - 3
Cumin seeds - 1 tbsp
Ginger-garlic paste -1 tbsp
Finely chopped Onion - 1
Finely chopped Tomato - 1
Turmeric powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Roasted spice blend
Salt to taste
Lemon juice
Cooking oil - 4 tbsp

Recipe
Prepare the Roasted Spice Blend
1. Heat a pan or tawa on the stove
2. Add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, white sesame seeds, and whole black pepper
3. Roast the spices for about 30 seconds
4. Transfer the roasted spices into a mortar and pestle and crush the spices into a coarse powder. Do not make a fine powder

Fry the Vegetables
1. Heat 2 tablespoons of oil in the tawa
2. Add the chopped potatoes and fry until they turn golden brown and are about 80% cooked
3. Remove the fried potatoes from the tawa and set them aside
4. Add 1 tablespoon of oil to the same tawa and add the large cubes of onion and capsicum and sauté on high heat for one minute
5. Add the large cubes of tomato and mix everything together
6. Sauté on high heat for a short time to keep the vegetables crunchy, then remove them from the pan and set aside

Prepare the Curry Base
1. Add 3 tablespoons of oil to the tawa
2. Once the oil is hot, add cumin seeds and slit green chillies
3. Add the ginger-garlic paste and cook for a few moments
4. Add the finely chopped onion and sauté for 2 minutes until it softens
5. Add the finely chopped tomato and salt
6. Cook on low heat for 3-4 minutes until the onion and tomato mixture becomes soft
7. Add turmeric powder and red chilli powder and mix well

Combine and Finish the Dish
1. Add the fried potatoes to the masala and mix well
2. Cook on low heat to allow the potatoes to fully cook and absorb the flavours
3. Once the potatoes are cooked, add the sautéed onion, capsicum, and tomato
4. Add the prepared roasted spice blend and salt to taste
5. Mix everything well on low-medium heat
6. Cover the pan and let the vegetables cook on low heat for 3-4 minutes
7. Uncover the pan, ensuring the vegetables are cooked but still have their crunch
8. Turn off the gas and add the lemon juice
9. Mix well and serve the dish hot

Chapters
Introduction to the dish [00:00 - 00:26]
How to prepare the roasted spice blend [00:26 - 01:08]
Preparing the vegetables [01:08 - 02:58]
Making the curry base [02:58 - 04:17]
Cooking the vegetables in the curry [04:17 - 05:59]
Finishing touches & serving [05:59 - 07:22]

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