Shimla Mirch ki Sabzi (Capsicum Masala)

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

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.

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

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.

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.

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

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.

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.

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