Capsicum Onion Tomato sabji | Capsicum Onion | Capsicum Onion curry

Capsicum onion tomato sabji aka capsicum onion is a vastly popular north Indian vegetarian recipe. It is a pure comfort food and is almost prepared in every house in India. Shimla mirch ki sabji is a spicy, flavoured gravy curry which is mostly relished with Indian flat bread like rotis, parathas, phulkas and even rice items like steamed rice, jeera rice, pulao etc. In this lip-smacking preparation, onion and capsicum chunks are cooked in spicy onion-tomato gravy. It is a rapid recipe and a perfect dish for busy working days.

About the recipe
Health Benefits of Capsicum
How to make Capsicum Onion Tomato sabji (step wise photos)
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Indian vegetarian recipes are famous for their exclusive taste, textures and flavours. Capsicum onion tomato sabji is one of the finest examples of that. It is prepared in almost every house in India.

Capsicum onion is a very simple and easy recipe. It is prepared with very common and limited ingredients and all the ingredients are regularly used in any Indian Kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time and effort.

The difficulty level of cooking this capsicum onion curry is very low. It is a full-proof recipe and perfect for beginners. So, this capsicum recipe is vastly popular among college students and bachelors who stay away from home and homemade food.

Capsicum onion tomato sabji is a complete life saviour for busy moms too. It is one of the most versatile curries that I have ever seen. You can pack it with parathas or rotis for your kid’s lunch box. In fact, you can also experiment and add other vegetables or paneer pieces into the curry to make the Shimla mirch ki sabji healthier or tastier. Just be free and creative to prepare this recipe to make your kids happy.

Capsicum onion tomato sabji has occupied a place in almost every Indian cuisine. They can be prepared in many ways. Sometimes, it is cooked with gravy, sometimes as dry curry and sometimes as simple bhaji too.

Every region has its own style of cooking this dish with a variety of regional flavours. Though the combination of spices and the process of cooking is different in every cuisine, but every preparation tastes superb and delicious.

Many people stick to vegan during the preparation of capsicum onion whereas many others use whipped yogurt or cream to enhance the taste and richness of the dish.

Today, I will share the capsicum onion tomato gravy with you, prepared using onion and garlic. It is a perfect accompaniment with flat bread or rice items.

Capsicum onion tomato sabji with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to share a few interesting facts about the recipe and its key ingredient capsicum.

• Capsicum onion tomato sabji has a huge fan following in India because of its different ranges of preparations.
• It is one of the most versatile dishes which can easily pair up with flatbreads or rice items.
• It is a pure comfort food and can be prepared by adjusting the ingredients available in the kitchen.
• It is a quick and easy dish which makes the life of students and bachelors easy.

• They are high in fibre and perfect for a weight loss journey.
• The high content of Vitamin C present in it helps to boost our immune system.
• Capsicums are a good source of antioxidants too.
• They contain iron which is beneficial for preventing anaemia.
• Capsicum contains Manganese and Vitamin K which help to make our bones stronger.

To prepare the capsicum onion sabji, first cut and clean the veggies. I have cut both the onions and capsicums into similarly sized medium cubes. It helps to get the perfect texture of the dish. I have used red and green yellow capsicums or bell peppers for the recipe.

Put a pan on flame and allow it to become completely dry. Add some oil to the pan. Once the oil is hot, add the capsicum and onion chunks into the pan and fry them over medium flame for 2-3 minutes and then keep them aside on a separate plate.

In the same pan, add some oil if required and then add roughly chopped garlic. Cook it on a medium flame for a minute and then add chopped onions to the pan. Cook them over medium flame till golden colour and then add the tomatoes into it.

Now, add turmeric powder, salt and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the tomatoes get mushy. Switch off the flame and put the pan down. Allow the mixture to cool down completely to room temperature.

Transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth. Keep it aside.

Put the same pan on flame and add 2 teaspoons of oil to it. Once the oil is hot, add the whole spices cinnamon stick, bay leaf, cardamoms, cloves and cumin seeds into the pan and let them crackle. Add red chilli powder and give a nice stir. It provides a nice colour to the gravy.

Add the masala paste to the pan and mix it well. Add ½ teaspoon cumin powder, ¾ teaspoon coriander powder and stir it nicely. Cover the pan and cook it on low flame for a couple of minutes until the raw smell goes away.

Then take off the lid of the pan and add 1 cup water to it. Turn the flame high and allow it to boil. Now, turn the flame low and add garam masala powder, sugar and mix it well. Add the fried capsicum and onion chunks into the pan and mix it. Cover the pan and cook it over medium flame for 2-3 minutes.

At the final stage, add some chopped coriander leaves and mix them well. Switch off the flame and now onion capsicum is ready to serve.

Many Indian vegetarian recipes have already been shared in my previous posts. You can check a few of them like

Punjabi Style Aloo-Gobi ki Sukhi Sabzi
Aloo Methi
Kala Chana Palak
Corn Ki Sabji
Spicy Mixed Vegetable

..And Many more…

1 cup = 250ml

• 1 large Onion, small diced
• 2 large Tomatoes, small diced
• 3 large cloves of Garlic, peeled and roughly chopped
• ¾ teaspoon Turmeric powder
• Salt to taste
• 1 teaspoon Oil

• 2 Capsicum or Bell pepper, medium pieces
• 2 Onions, separated and medium pieces
• 3-4 tablespoons Coriander leaves, chopped
• ¼ teaspoon Cumin seeds (Jeera)
• 2 Cardamoms (Elaichi)
• 4 Cloves (Laung)
• 1-inch Cinnamon stick (Dalchini)
• 1 Bay leaf (Tejpatta)
• ¾ teaspoon red Chilli powder
• ½ teaspoon Cumin powder
• ¾ teaspoon Coriander powder
• ½ teaspoon Garam Masala powder
• 1 teaspoon Sugar (Optional)
• Salt to taste
• 1 ½ tablespoon Oil, divided (1 tablespoon + ½ tablespoon )
• 1 cup Water for gravy

1. Put a pan on flame and allow it to become completely dry. Add 1 tablespoon oil to the pan.
2. Once the oil is hot, add the capsicum and onion chunks into the pan and fry them over medium flame for 2-3 minutes and then keep them aside on a separate plate.
3. In the same pan, add 1 teaspoon of oil and allow it to become hot.
4. Add roughly chopped garlic into the pan and cook it on a medium flame for a minute.
5. Add chopped onions to the pan. Cook them over medium flame for 5-6 minutes till golden colour. Stir in between.
6. Add the tomatoes into the pan and mix it.
7. Add ¾ teaspoon turmeric powder, salt and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the tomatoes get mushy.
8. Switch off the flame and put the pan down. Allow the mixture to cool down completely to room temperature.
9. Transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth. Keep it aside.
10. Put the same pan on flame and add ½ tablespoon of oil to it. Once the oil is hot, add the whole spices 1-inch cinnamon stick, 1 bay leaf, 2 cardamoms, 4 cloves and ¼ teaspoon cumin seeds into the pan and let them crackle.
11. Add ¾ teaspoon red chilli powder and give a nice stir. It provides a nice colour to the gravy.
12. Add the masala paste to the pan and mix it well.
13. Add ½ teaspoon cumin powder, ¾ teaspoon coriander powder and stir it nicely. Cover the pan and cook it on low flame for a couple of minutes until the raw smell goes away.
14. Take off the lid of the pan and add 1 cup of water to it. Turn the flame high and allow it to boil.
15. Turn the flame low and add ½ teaspoon garam masala powder, 1 teaspoon sugar and mix it well.
16. Add the fried capsicum and onion chunks into the pan and mix it. Cover the pan and cook it over medium flame for 2-3 minutes.
17. At the final stage, add 3-4 tablespoons of chopped coriander leaves and mix it well.
18. Switch off the flame and now onion capsicum is ready to serve.

Transfer the Capsicum Onion Tomato sabji to a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Capsicum Onion Tomato sabji | Capsicum Onion | Capsicum Onion curry

Serves: 4 Prep Time: 5 minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

For the masala paste

• 1 large Onion, small diced
• 2 large Tomatoes, small diced
• 3 large cloves of Garlic, peeled and roughly chopped
• ¾ teaspoon Turmeric powder
• Salt to taste
• 1 teaspoon Oil

Capsicum Onion sabji ingredients

• 2 Capsicum or Bell pepper, medium pieces
• 2 Onions, separated and medium pieces
• 3-4 tablespoons Coriander leaves, chopped
• ¼ teaspoon Cumin seeds (Jeera)
• 2 Cardamoms (Elaichi)
• 4 Cloves (Laung)
• 1-inch Cinnamon stick (Dalchini)
• 1 Bay leaf (Tejpatta)
• ¾ teaspoon red Chilli powder
• ½ teaspoon Cumin powder
• ¾ teaspoon Coriander powder
• ½ teaspoon Garam Masala powder
• 1 teaspoon Sugar (Optional)
• Salt to taste
• 1 ½ tablespoon Oil, divided (1 tablespoon + ½ tablespoon )
• 1 cup Water for gravy

Instructions

1. Put a pan on flame and allow it to become completely dry. Add 1 tablespoon oil to the pan.
2. Once the oil is hot, add the capsicum and onion chunks into the pan and fry them over medium flame for 2-3 minutes and then keep them aside on a separate plate.
3. In the same pan, add 1 teaspoon of oil and allow it to become hot.
4. Add roughly chopped garlic into the pan and cook it on a medium flame for a minute.
5. Add chopped onions to the pan. Cook them over medium flame for 5-6 minutes till golden colour. Stir in between.
6. Add the tomatoes into the pan and mix it.
7. Add ¾ teaspoon turmeric powder, salt and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the tomatoes get mushy.
8. Switch off the flame and put the pan down. Allow the mixture to cool down completely to room temperature.
9. Transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth. Keep it aside.
10. Put the same pan on flame and add ½ tablespoon of oil to it. Once the oil is hot, add the whole spices 1-inch cinnamon stick, 1 bay leaf, 2 cardamoms, 4 cloves and ¼ teaspoon cumin seeds into the pan and let them crackle.
11. Add ¾ teaspoon red chilli powder and give a nice stir. It provides a nice colour to the gravy.
12. Add the masala paste to the pan and mix it well.
13. Add ½ teaspoon cumin powder, ¾ teaspoon coriander powder and stir it nicely. Cover the pan and cook it on low flame for a couple of minutes until the raw smell goes away.
14. Take off the lid of the pan and add 1 cup of water to it. Turn the flame high and allow it to boil.
15. Turn the flame low and add ½ teaspoon garam masala powder, 1 teaspoon sugar and mix it well.
16. Add the fried capsicum and onion chunks into the pan and mix it. Cover the pan and cook it over medium flame for 2-3 minutes.
17. At the final stage, add 3-4 tablespoons of chopped coriander leaves and mix it well.
18. Switch off the flame and now onion capsicum is ready to serve.