Follow these steps for perfect results
Kalonji (Onion Nigella Seeds)
Salt
to taste
Jaggery
Coriander Powder (Dhania)
Fennel Seeds (Saunf)
Green Chillies
finely chopped
Turmeric Powder (Haldi)
Amchur (Dry Mango Powder)
Sunflower Oil
Green Bell Pepper (Capsicum)
chopped
Red Chilli Powder
Heat sunflower oil in a broad non-stick pan.
Add nigella seeds, fennel seeds, and finely chopped green chilies.
Sauté on medium heat until the aromas of the seeds are released and the chilies are cooked.
Add chopped green bell pepper (capsicum) and sauté for a few seconds.
Add turmeric powder, coriander powder, red chili powder, and dry mango powder (amchur).
Mix well and cook on medium heat for 1 minute.
Add 1/2 cup of water, jaggery, and salt.
Mix well and cook on medium heat for 4 to 5 minutes, or until the capsicum turns soft, stirring occasionally.
Serve the launji immediately or store in an air-tight container in the refrigerator for 2 to 3 days.
Serve Shimla Mirch Ki Launji along with Tawa Paratha, Dal Palak, and Homemade Yogurt.
Expert advice for the best results
Adjust the amount of red chili powder to suit your spice preference.
Ensure the capsicum is cooked until soft for the best texture.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl alongside the main dish.
Serve with Tawa Paratha.
Serve with Dal Palak.
Serve with Homemade Yogurt.
Warm and spicy to complement the launji.
Discover the story behind this recipe
Commonly made as a side dish in North Indian households.
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