Arbi Shimla Mirch Sabzi Recipe – Colocasia Capsicum Sabzi

Step 1: To begin making the Arbi Shimla Mirch Sabzi Recipe, first we will cook the arbi in a pressure cooker

Step 2: Into the pressure cooker, add arbi and 1/2 cup water and pressure cook for 4 to 5 whistles and turn off the heat

Step 3: Allow the pressure to release naturally

Step 4: Once the pressure has released, peel and dice the arbi and keep aside

Step 5: Allow it to cool completely and firm up

Step 6: The next step in making the Arbi Shimla Mirch Sabzi Recipe, heat about a tablespoon of oil in a heavy bottomed pan; add the ginger and capsicum

Step 7: Saute for a few minutes until the capsicum is tender and begin to start changing color

Step 8: The capsicum would be lightly browned around the edges and softened too

Step 9: Once the capsicum has softened, add in tomatoes and sprinkle some salt and keep sauteing until the tomatoes become mushy

Step 10: At this point, stir in the boiled arbi, turmeric powder, coriander powder and garam masala powder, red chilli powder and salt

Step 11: Stir the Arbi Shimla Mirch Sabzi along with the spices until well coated

Step 12: Check the salt and adjust accordingly

Step 13: Cover the pan; turn the heat to low and simmer the Arbi Shimla Mirch Sabzi Recipe for about 5 minutes, stirring occasionally

Step 14: Once done, turn off the heat, stir in the freshly chopped coriander leaves and transfer the Arbi Shimla Mirch Sabzi to a serving platter and serve hot

Step 15: Serve Arbi Shimla Mirch Sabzi Recipe with Punjabi Dal Tadka, Missi Roti, Beetroot, Carrot & Cucumber Salad with Peanuts and Rice for a delicious weekday lunch or dinner with your family