Red Bell Pepper Sabzi

1. 1
   prep

   Prep the vegetables.

   1.Deseed 3 large red bell peppers and cut into 1-inch cubes.

   2.Finely chop the onion and tomatoes.

   3.Grate the ginger and slit the green chili lengthwise.
2. 2
   temper · ~1 min

   Temper the cumin.

   1.Heat 1 tbsp oil in a kadai or pan over medium heat.

   2.Add ½ tsp cumin seeds and let them sizzle until fragrant (20-30 seconds).

   TIPKeep the heat medium — cumin burns fast and turns bitter.
3. 3
   saute · ~5 min

   Sauté the onion and aromatics.

   1.Add chopped onion and cook until translucent (3-4 minutes).

   2.Stir in the grated ginger and slit green chili. Sauté for 1 minute until the raw smell fades.
4. 4
   saute · ~6 min

   Cook the tomato masala base.

   1.Add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 tsp coriander powder.

   2.Sauté for 20 seconds until the spices bloom.

   3.Add the chopped tomatoes and ½ tsp salt. Cook until tomatoes soften and the oil starts to separate (4-5 minutes).
5. 5
   saute · ~6 min

   Cook the bell peppers.

   1.Add the cubed red bell peppers to the masala and stir to coat evenly.

   2.Cover and cook on low heat for 5-6 minutes, stirring once halfway. The peppers should be tender but still have a slight bite.

   TIPDon't overcook — the sweet crunch of red capsicum is what makes this sabzi special.
6. 6
   mix · ~1 min

   Finish and garnish.

   1.Uncover, sprinkle 1 pinch of garam masala over the sabzi and give it a gentle stir.

   2.Turn off the heat. Garnish with 2 tbsp chopped coriander leaves and serve hot.

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