Shimla Mirch Ki Launji Recipe
A vegetarian North Indian Recipes recipe with green bell pepper (capsicum) - chopped, tablespoons sunflower oil, kalonji (onion nigella seeds). Ready in 20 min, serves 2.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Shimla Mirch Ki Launji recipe, heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds and green chillies and sauté on a medium flame till the aromas of the seeds comes through and the chilies are cooked
green bell pepper (capsicum) - chopped(1 cup)kalonji (onion nigella seeds)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)green chillies - finely chopped(1 teaspoon)red chilli powder(1/2 teaspoon) - 3
Now add the capsicum and sauté on a medium flame for a few more seconds
- 4
Add the turmeric powder, coriander powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute
turmeric powder (haldi) - a pinchcoriander powder (dhania)(2 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(3/4 teaspoon) - 5
Add 1/2 cup of water, jaggery and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the capsicum turns soft, while stirring occasionally
-1/ jaggery(2 tablespoon)salt - to taste - 6
Serve the launji immediately or store in an air-tight container in the refrigerator for 2 to 3 days
- 7
Serve Shimla Mirch Ki Launji along with Tawa Paratha, Dal Palak and Homemade Yogurt for a weekday lunch
Nutrition Facts
Per serving
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Shimla Mirch Ki Launji Recipe
A vegetarian North Indian Recipes recipe with green bell pepper (capsicum) - chopped, tablespoons sunflower oil, kalonji (onion nigella seeds). Ready in 20 min, serves 2.
Curated byKavya Sharma🇮🇳
Directions
6 steps- 1
To begin making the Shimla Mirch Ki Launji recipe, heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds and green chillies and sauté on a medium flame till the aromas of the seeds comes through and the chilies are cooked
green bell pepper (capsicum) - chopped(1 cup)kalonji (onion nigella seeds)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)green chillies - finely chopped(1 teaspoon)red chilli powder(1/2 teaspoon) - 3
Now add the capsicum and sauté on a medium flame for a few more seconds
- 4
Add the turmeric powder, coriander powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute
turmeric powder (haldi) - a pinchcoriander powder (dhania)(2 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(3/4 teaspoon) - 5
Add 1/2 cup of water, jaggery and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the capsicum turns soft, while stirring occasionally
-1/ jaggery(2 tablespoon)salt - to taste - 6
Serve the launji immediately or store in an air-tight container in the refrigerator for 2 to 3 days
- 7
Serve Shimla Mirch Ki Launji along with Tawa Paratha, Dal Palak and Homemade Yogurt for a weekday lunch
About this recipe
A vegetarian North Indian Recipes recipe with green bell pepper (capsicum) - chopped, tablespoons sunflower oil, kalonji (onion nigella seeds). Ready in 20 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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