Shimla Mirch ki Sabzi (Capsicum Masala)

Name: Shimla Mirch ki Sabzi (Capsicum Masala)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g green and red capsicum; 1 tbsp oil; 0.33 cup raw peanuts; 3 dry red chillies; 0.25 cup shredded coconut; 0.5 cup curd; 0.5 tsp turmeric powder; 1 tsp coriander powder; 1 tsp Kashmiri red chilli powder; 0.5 tsp garam masala; 1 tsp salt (adjust to taste); 1 tbsp dried fenugreek leaves; 4 tbsp oil; 0.5 tsp cumin seeds; 1 in cinnamon stick; 4 cloves; 1 tsp whole black peppercorns; 1 medium onion, finely chopped; 0.5 tbsp ginger-garlic paste; 2 medium tomatoes, finely chopped; 0.33 cup water

This Shimla Mirch Sabzi (Capsicum Curry with Peanuts-Coconut Mix) is a colourful, mildly spiced dry curry made with red and green capsicum, roasted peanuts, coconut, and a yogurt-based gravy. It brings together the best of North and South Indian flavours — creamy, nutty, and full of warmth.

I’ve used red and green capsicum for a vibrant touch and store-bought desiccated coconut for convenience, but feel free to use any capsicum variety or fresh grated coconut —...

green and red capsicum

Kashmiri red chilli powder

salt (adjust to taste)

dried fenugreek leaves

whole black peppercorns

medium onion, finely chopped

medium tomatoes, finely chopped

Calories

301.2kcal (15.06%)

Protein

12.4g (24.74%)

Step 1

Wash, deseed, and slice the capsicum into long strips. Set aside.

Step 1

Heat oil in a pan. Add peanuts, dry red chillies, and shredded coconut. Roast on low heat until golden and aromatic. Allow the mixture to cool, then coarsely grind. Set aside.

Step 1

In a bowl, whisk together curd, turmeric, coriander powder, Kashmiri red chilli powder, garam masala, salt, and kasuri methi. Keep aside.

Step 1

In a heavy-bottomed kadhai, heat oil. Add cumin seeds, cinnamon stick, cloves, and peppercorns. Once they begin to sizzle and release their aroma, add the chopped onions. Sauté until soft and lightly pink.

Step 2

Add ginger-garlic paste and cook until the raw smell disappears. Stir in the tomatoes and cook until soft, mushy, and the oil begins to separate.

Step 3

Add the ground peanut-coconut mixture and sauté for 1–2 minutes.

Step 4

Pour in the curd-spice mix and cook on medium heat, stirring continuously, until the oil starts to separate and the masala thickens. Add a splash of water if needed.

Step 1

Add the sliced capsicum and toss well to coat with the masala. Add water, mix, cover and cook on low heat until the capsicum is just tender but still has a slight crunch.

Step 1

Serve hot with roti, paratha, or as a delicious side with dal and rice.