Shimla Mirch Masala recipe | Capsicum Masala Recipe

shimla mirch masala recipe

Shimla Mirch Masala Recipe: A simple, easy, and rich curry with peanuts, dry coconut, and capsicum in a gravy base Unlike other traditional Punjabi curries, this one has a unique combination of spices and nuts, making it a one-of-a-kind curry. The capsicum curry goes well with various types of Indian flat bread or a rice recipe of your choice.

In Indian households, quick and easy curry or gravy-based recipes are always in high demand. The recipe must be tasty and, more importantly, must use only ingredients found in the kitchen. Capsicum masala with onion and tomato base is one such rich and creamy gravy-based curry recipe.

When compared to other north Indian or punjabi curries, the recipe for capsicum masala or shimla mirch ki sabji is unique. Punjabi gravies are typically made with onion and tomato, as well as cashew paste and cream. However, in this recipe, I used a slightly different base. Basically, I combined peanuts, sesame, dry coconut, and red chilies with onion and tomato paste. The addition of peanuts and coconut thickens and flavours it, but the addition of red chilies makes it spicy and flavorful. Furthermore, the diced capsicum and onions give the gravy a hint of sweetness. As a result, it can be served as a complete meal for lunch or dinner.

Also included are some simple tips, suggestions, and variations for this creamy capsicum masala recipe, also known as shimla mirch ki sabji. First and foremost, do not skimp on the quality of the capsicum; instead, use fresh and tender capsicum for this recipe. Furthermore, I have diced it into medium-sized cubes; you can finely chop it and mix it into the curry. Second, you can play around with the recipe by adding other supporting vegetables to make it more flavorful. As an alternative, you can add corn, potatoes, or even finely chopped spinach. Finally, if you are allergic to nuts, you can leave them out of the masala.

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shimla mirch masala recipe

Shimla Mirch Masala Recipe

Manita
Shimla mirch masala is a simple masala-based sabji made with capsicum and common spices. The masala in the recipe gives it a distinct flavour. It's simple to make and goes well with paratha, roti, or your favourite rice recipe. Try it out!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course curry
Cuisine South Indian
Servings 4 servings

Ingredients
  

To make masala paste:

  • 2 tbsp  peanuts
  • 1 tbsp  sesame / til
  • 2 tsp  oil
  • 1 tsp  coriander seeds
  • 1/2 tsp  cumin / jeera
  • 1/4 tsp  methi / fenugreek
  • few curry leaves
  • 6  dried red chilli
  • 1/4 cup  dry coconut / kopra

For the curry:

  • 2 tbsp  oil
  • 1 tsp  cumin / jeera
  • 1  onion  (finely chopped)
  • 1 tsp  ginger garlic paste
  • 2 capsicum   (cubed)
  • 1  onion   (petals)
  • 1  tomato   (finely chopped)
  • 1/4 tsp  turmeric
  • 1 tsp  salt
  • 1/2 cup  tamarind extract
  • 2 tbsp  coriander   (chopped)

Instructions
 

  • First, dry roast 2 tbsp peanuts in a pan until they become crunchy and the skin separates.
  • Add in 1 tablespoon sesame seeds, roasted until aromatic
  • Allow to cool completely before transferring to the small mixer.
  • In the same pan, combine 1 teaspoon coriander seeds, 1/2 teaspoon cumin, and 1/4 teaspoon methi.
  • 1 minute roasting
  • Add a few curry leaves, 6 dried red chilies, and 14 cup dry coconut.
  • Roast the coconut until it turns golden brown.
  • Allow to cool completely before transferring to the same mixi.
  • Now, without adding any water, blend to a coarse powder. Set aside.
  • Heat 2 tbsp oil in a large kadai and sauté 1 tsp cumin.
  • Sauté 1 onion, followed by 1 teaspoon ginger garlic paste.
  • In addition, saute 2 capsicums and 1 onion for 2 minutes.
  • Cook until the onions have shrunk slightly.
  • Add 1 tomato and sauté until softened.
  • Now stir in 1/4 teaspoon turmeric and 1 teaspoon salt.
  • Sauté for a minute after adding the prepared masala.
  • Now stir in 1/2 cup tamarind extract.
  • Adjust the consistency with water as needed.
  • Cook, covered, for 10 minutes, or until the oil separates.
  • Finally, stir in 2 tablespoons coriander and serve capsicum masala curry with roti.
Keyword capsicum masala recipe, how to make capsicum masala, shimla mirch masala recipe, shimla mirch masala recipe in hindi

Notes:

  • To begin, do not overcook capsicum as they will become mushy.
  • Adjust the amount of water to achieve the desired consistency.
  • Add different coloured capsicum to make it look more appealing.
  • Finally, spicy capsicum masala curry recipe is delicious.

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