Dahi Shimla Mirch/Capsicum in Curd Gravy

Ingredients

• 400 gm thinly sliced Capsicum or Shimla Mirch
• 2-3 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tsp Ginger Garlic Green Chilli paste
• 2 finely chopped Onions
• 2 finely chopped Tomatoes
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Kashmiri Red Chilli powder
• 1 tsp Salt
• 1/2 tsp Cumin powder
• 400 ml thick beaten Curd
• 2-3 tbsp chopped Coriander Leaves
• 1/2 tsp Garam Masala (for garnish)

Steps

1. Heat oil in a pan. Add cumin seeds and let them splutter. Add sliced onions and saute until golden.
2. Add tomatoes and powdered spices. Cook until tomatoes soften.
3. Add sliced capsicum. Mix well and cook until soft preferably on a medium high heat.
4. Lower the heat after it gets done. Add well-beaten curd and simmer gently for a few minutes. Do not cook for a long time after adding curd. Just simmer on a low to medium high heat for 4-5 minutes. That's it.
5. Season with salt. Garnish with garam masala along with freshly chopped coriander leaves. And serve right away alongside steamed rice and rotis both. Enjoy!