Shimla Mirch Aur Pyaz ki Bhurji
Bell peppers and onions scrambled together dry, the tiffin-box classic Punjabi households make on busy mornings. Simple, spiced straight-talk food — no gravy to hide behind. Serve hot with rotis, dal and a wedge of lemon.
Ingredients
- Ginger Garlic Paste1 tbsp
- Garam Masala1/2 tsp
- Saltto taste
- Onion2, finely sliced
- Tomato2, chopped
- Green Chili1-2, slit
- Cumin Seeds1 tsp
- Coriander Powder1 tsp
- Turmeric Powder1/2 tsp
- Vegetable Oil2 tbsp
- Green Peas1 cup
- Bell Pepper1, sliced
- Lemon1
- Red Chili Powder1 tsp
Optional extras
- Fresh Cilantro2 tbsp, chopped
Instructions
- 1
Pat the bell pepper dry and chop it into similar-sized chunks — dry surfaces brown better.
- 2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
- 3
Tip in the ginger garlic paste and green chilies, then the spices — fry until the oil separates at the edges.
- 4
Add the bell pepper and the onion, toss to coat in the masala, cover and cook on low, stirring twice, until tender.
- 5
Kill the heat, stir through the cilantro and the green peas, and rest five minutes before serving.
Chef's tip
Taste as you go — chili heat, salt and sourness should all lift each other, not fight.
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