Peas and Capsicum curry

mattar simla mirch sabji.jpg

Here’s another spicy and aromatic curry made with peas and bell peppers/capsicum.This a very versatile dish with some staple ingredients from the pantry. Add extra veggies and this will be your to go mixed veg gravy. Remove the veggies and use the onion tomato base as a spread with your sandwiches, add some paneer and this becomes a delicious paneer gravy. This recipe uses nigella seeds/kalongi seeds, which is one of my favorite spices. Do try and use it in the recipe if possible as it gives a distinct flavor to this dish. This makes a great lunch box recipe with rotis and rice.



  • 1/2 cup frozen peas
  • 1 bell pepper cubed (any color)
  • 1 big or 2 medium onions chopped finely
  • 1 tsbp ginger garlic paste
  • 3 tomatoes chopped finely (can also use tomato puree)
  • 1/4 tsp turmeric powder
  • 1/4 tsp kalongi seeds/ nigella seeds (optional)
  • 1/2 tsp cumin seeds
  • 1/2 – 1 tsp chilly powder (depending on the spice level)
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 green chilly slit
  • 1/4 tsp amchur powder/ raw mango powder(can substitute with lemon juice)
  • 1/2 tsp kasuri methi
  • 2 tbsp oil
  • salt as needed
  • water as needed


Saute the cubed capsicum in a pan with little oil until slightly cooked and set aside. You need the capsicum to be still crunchy. (Alternatively, you can add it along with the peas and cook it with the gravy)

In a pan, add oil. When hot, add the cumin seeds, nigella seeds and ginger garlic paste. Saute until the raw smell of ginger and garlic is gone

Add the chopped onions and saute until the onions become golden brown.

Add the tomatoes, turmeric powder, coriander powder, chilly powder, green chilly and saute until the tomatoes are well cooked and mushy. You will see the oil leaving the sides of the pan

Add water as needed to prevent burning. Then add the peas, kasuri methi, salt, garam masala, some water and let it cook for 2-3 minutes.

Add the sauteed capsicum to the gravy and simmer for 2 minutes. Add water for more liquid consistency.

Serve hot with phulka, roti, rice.


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10 minute beetroot halwa


A friend of mine added me to a food group in facebook  few months back. This group follows a new technique of cooking called OPOS® meaning One pot One shot. This method of cooking uses the Indian styled pressure cooker for all the recipes, where most of the cooking is done in the highest flame for a short amount of time. This results in gorgeous color, texture and flavor in the food. OPOS is not dumping all contents in the pressure cooker and cooking it normally. There is a science behind each of their techniques and following it exactly results in amazing dishes with minimum effort and time. OPOS uses a lot of techniques, one of them being flash cooking, where the food is cooked in the highest possible heat, with minimum/no water for a very short time. This beetroot halwa uses the same technique.

Before you try this recipe, please make sure your pressure cooker is in good condition. If you find steam escaping from the sides or if you don’t get a whistle in the first five minutes, please switch off the stove. This recipe calls for manually releasing the pressure after switching off the stove. Make sure you do it slowly and carefully. I use a fork to lift the weight just a little, so that the pressure releases slowly. The original recipe calls for a 2 lt pressure cooker, but I made mine in a 3 lt cooker.

Now to the recipe

Recipe Courtesy : Mr. Ramakrishnan


  • 400 grams shredded beetroot ( original recipe calls for 250 grams, but I found it a little too sweet for my liking, so increased the beetroot qty)
  • 200 grams sugar
  • 1/4 cup milk powder
  • 3 – 5 tsp ghee
  • 1/2 tsp cardamom powder
  • 3 tsp water


In a pressure cooker, add 3 tsp water, 3-5 tsp ghee and spread it in the bottom of the pan.

Add the grated beetroot as the next layer.

Next spread the sugar on top of the beetroot and add the milk powder and cardamom powder on top of the sugar.

Put the weight on the pressure cooker and place it on your stove in high heat. ( note that the weight is put on the pressure cooker in the beginning, even before you place the cooker in the stove)

Pressure cook the beetroot for 10 whistles.

When done, release pressure manually. (I use a fork to lift the weight slightly so that the steam escapes)

Open the cooker and stir everything continuously until the milk powder is mixed thoroughly without any lumps. Yummy halwa ready in less than 10 minutes.

Serve hot or cold garnished with some roasted nuts and ice cream on the side.



Can substitute beetroot with grated carrots for carrot halwa.

If the halwa has extra liquid in it after opening the cooker, cook it without the lid for a couple of minutes until the water evaporates.

Add add extra sugar if you prefer it more sweet.

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