Step-by-Step Instructions

1. 1.Prepare Bell Pepper and Onion

   Cut the green bell pepper into long, thin slices. Slice the onion into similar long pieces.

2. 2.Sauté Onions and Bell Pepper

   Heat 1 tablespoon of cooking oil in a pan. Add the sliced onions and sauté until they start to soften, about 2-3 minutes. Then add the sliced bell peppers and continue to sauté for another 3-4 minutes until they are slightly tender but still have a bite.

3. 3.Add Herbs and Spices (First Round)

   Crush Kasuri Methi between your palms and add it to the pan. Add the chopped fresh coriander and 1 teaspoon of red chili powder. Mix well and cook for 1-2 minutes until the spices are fragrant.

4. 4.Set Aside Cooked Vegetables

   Once the bell peppers and onions are well cooked with the spices, transfer the mixture to a plate and set aside.

5. 5.Prepare the Tempering (Tadka)

   In the same pan, add 1-2 tablespoons of cooking oil. Once hot, add cumin seeds and let them splutter. Then add sesame seeds and curry leaves, and sauté for a few seconds until fragrant.

6. 6.Add Garlic and Cooked Vegetables

   Add the crushed garlic to the pan and sauté for about 30 seconds until aromatic. Immediately add the previously cooked bell pepper and onion mixture back into the pan.

7. 7.Add Remaining Spices and Peanuts

   Add salt to taste, turmeric powder, Everest Garam Masala, and the remaining 1 teaspoon of red chili powder. Mix everything thoroughly. Then add the crushed peanuts and combine well.

8. 8.Incorporate Whisked Curd

   Turn off the heat or reduce it to very low. Add the whisked curd to the pan. Mix gently but thoroughly until the curd is fully incorporated into the bell pepper mixture and forms a creamy sauce.

9. 9.Serve

   Serve the Dahi Shimla Mirchi hot with roti, paratha, or rice.