Capsicum Sabzi is one of the North Indian dishes prepared with fresh capsicum, releasing and preparing its magnificence with various spices. This nutritious and versatile vegetarian dish offers an attractive mix of tender capsicum pieces infused with aromatic spices like cumin, coriander, and turmeric. The dish is usually served as a side with roti, paratha, or rice and is a popular choice for a quick meal. The capsicum sabzi recipe is traditionally prepared by first tempering cumin seeds, chopped onions, and green chillies in oil until they turn soft and fragrant. Then, pitted and cut capsicum and spices like turmeric, red chilli powder, garam masala, and salt are added to this tempering. The vegetable gets cooked until the capsicum is tender but retains a bit of crunch. Some may add tomatoes or peas to create this sabzi, adding flavour and texture; others may add a squeeze of lemon juice for freshness. This sabzi is light but very satisfying, full of vitamins, and a great way to get the crunchy texture from capsicum. It's high in antioxidants and fibre and suitable for any meal. Capsicum sabzi can be relished as a single dish or served in various combinations with other curries and dal. Its simplicity and the popping, vibrant flavours make it a go-to recipe for a wholesome vegetarian dish that everyone can enjoy.

• 2 capsicum
• 1/4 tsp mustard seeds
• 1 pinch hing
• 1/4 tsp turmeric powder
• 1/2 tsp chilly powder
• 2 tbsp besan
• Salt

• Let's explore the capsicum sabzi recipe. First, grab 2 medium-sized capsicums (bell peppers) and wash them like you mean it.
• Deseed these beauties and cut them into small cubes or strips—whatever floats your culinary boat.
• The natural sweetness of capsicum is the hero here, so let's keep it the center of attention.
• Heat up 1 tablespoon of oil in a pan over medium flame.
• When the oil is shimmering, toss in ¼ teaspoon mustard seeds and let them pop like they're at a disco.
• Add a pinch of hing (asafoetida)—trust me, this underrated spice adds a subtle depth that takes the dish up a notch.
• Follow up with ¼ teaspoon turmeric powder for that golden glow, and stir like you're mixing magic potions.
• Now comes the fire: sprinkle in 1/2 teaspoon red chili powder (or adjust to your spice tolerance).
• Let these spices mingle in the oil for a few seconds, filling your kitchen with an aroma that screams comfort food.
• Add the capsicum pieces and give them a good stir, making sure every piece gets a touch of that spiced oil.
• Cook for 5–6 minutes, stirring occasionally.
• You're aiming for a texture that's soft yet slightly crunchy—nobody likes a mushy capsicum!
• Here's the secret sauce (or powder, in this case): 2 tablespoons of besan (gram flour).
• Sprinkle it evenly over the capsicum and stir gently.
• The besan will toast as it coats the capsicum, giving the dish a nutty, slightly crispy edge.
• Add salt to taste and a splash of water if things are looking too dry—it's all about balance.
• Cook for another 2–3 minutes, stirring occasionally, until the besan fully cooks through and the capsicum is perfectly tender.
• The result? A glorious, golden stir-fry that's bursting with flavor and texture.
• Serve this Capsicum Sabzi hot with roti, paratha, or steamed rice.