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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 —...
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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.
Use both red and green capsicum for colour and flavour, or just one based on what you have.
Thick curd works best for a rich texture and prevents curdling — strain if using runny curd.
Don’t overcook the capsicum; a slight crunch adds freshness.
Keep the peanut-coconut mix slightly coarse for better texture.
Add a little water if needed — too much can dull the flavours.
Adjust the red chillies to match your spice preference.
Can I use only one type of capsicum?
Yes, you can use either green or red capsicum based on availability or preference.
Can I use store-bought dessicated coconut?
Yes, you can use store-bought shredded or dessicated coconut.
How do I prevent the curd from curdling?
Use thick curd and add it gradually while stirring continuously to prevent curdling.
Can I make this dish spicier?
Yes, you can increase the number of dry red chillies or add more Kashmiri red chilli powder to make it spicier.
What can I serve this dish with?
This dish pairs well with roti, paratha, or as a side with dal and rice.
How do I ensure the capsicum remains crunchy?
Cook the capsicum on low heat and avoid overcooking to maintain its crunchiness.
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