capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe with detailed photo and video recipe. a simple, easy and rich gravy based curry made with peanuts, dry coconut and capsicum. unlike other traditional punjabi curries, the recipe has a unique combination of spices with nuts making it unique curry. the capsicum curry can be ideally served with different types of indian flat bread or with choice of rice recipe.
the recipe for capsicum masala or shimla mirch ki sabji is unique compared to other north indian or punjabi curries. typically the punjabi gravies are made from onion and tomato with cashew paste and cream. but in this recipe, i have used a slightly different base. basically, i have used the combination of peanuts, sesame, dry coconut and red chillies with onion and tomato paste. the addition of peanuts and coconut makes it thick and flavorful but with red chillies makes it spicy and flavoured. moreover, the diced capsicum and onions add a hint of sweetness to the gravy. thus making it a complete package by itself for lunch or dinner.
furthermore, some easy tips, suggestions and variations for this creamy capsicum masala recipe or shimla mirch ki sabji. firstly, do not compromise on the quality of capsicum and use fresh and tender capsicum for this recipe. in addition, i have dice it medium sized cubes, you can finely chop it and mix it to the curry. secondly, you can experiment with the recipe and add other supporting vegetables to make it more flavoured. you can add corn, potatoes and even finely chopped spinach as a variation. lastly, if you are allergic to nuts then you can ignore it while making the masala.
finally, i request you to check out my other related and easy curry or sabzi recipes collection with this post of capsicum masala. it includes recipes like baingan masala, dum aloo, bhindi masala, mirch ki sabzi, dahi aloo, dahi pappad sabzi and aloo palak. in addition, do visit my other related recipes collection like,
capsicum masala video recipe:
recipe card for shimla mirch ki sabji:
capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe
Ingredients
for masala paste:
- 2 tbsp peanuts
- 1 tbsp sesame / til
- 2 tsp oil
- 1 tsp coriander seeds
- ½ tsp cumin / jeera
- ¼ tsp methi / fenugreek
- few curry leaves
- 6 dried red chilli
- ¼ cup dry coconut / kopra
for curry:
- 2 tbsp oil
- 1 tsp cumin / jeera
- ½ onion, finely chopped
- 1 tsp ginger garlic paste
- 1 capsicum, cubed
- ½ onion, petals
- 1 tomato, finely chopped
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup tamarind extract
- 2 tbsp coriander, chopped
Instructions
- firstly, in a pan dry roast 2 tbsp peanuts until they turn crunchy and skin separates.
- add in 1 tbsp sesame and roast until they turn aromatic.
- transfer to the small mixer and allow to cool completely.
- now in the same pan add 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi.
- roast for minute.
- further add few curry leaves, 6 dried red chilli and ¼ cup dry coconut.
- roast until the coconut turns golden brown.
- allow them to cool completely, and transfer to the same mixi.
- now blend to coarse powder without adding any water. keep aside.
- in a large kadai heat 2 tbsp oil and saute 1 tsp cumin.
- add in ½ onion followed by 1 tsp ginger garlic paste and saute well.
- additionally add 1 capsicum, ½ onion and saute for 2 minutes.
- saute until the onions shrink slightly.
- further add 1 tomato and saute well.
- now add ¼ tsp turmeric, 1 tsp salt and mix well.
- add in prepared masala and saute for minute.
- now add ½ cup tamarind extract and mix well.
- add water as required adjusting consistency.
- cover and cook for 10 minutes, or until oil separates.
- finally, add 2 tbsp coriander and enjoy capsicum masala curry with roti.
how to make capsicum masala with step by step photo:
- firstly, in a pan dry roast 2 tbsp peanuts until they turn crunchy and skin separates.
- add in 1 tbsp sesame and roast until they turn aromatic.
- transfer to the small mixer and allow to cool completely.
- now in the same pan add 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi. roast for a minute.
- further add few curry leaves, 6 dried red chilli and ¼ cup dry coconut.
- roast until the coconut turns golden brown.
- allow them to cool completely, and transfer to the same mixi.
- now blend to coarse powder without adding any water. keep aside.
- in a large kadai heat 2 tbsp oil and saute 1 tsp cumin.
- add in ½ onion followed by 1 tsp ginger garlic paste and saute well.
- additionally add 1 capsicum, ½ onion and saute for 2 minutes.
- saute until the onions shrink slightly.
- further, add 1 tomato and saute well.
- now add ¼ tsp turmeric, 1 tsp salt and mix well.
- add in prepared masala and saute for a minute.
- now add ½ cup tamarind extract and mix well.
- add water as required adjusting consistency.
- cover and cook for 10 minutes, or until oil separates.
- finally, add 2 tbsp coriander and enjoy capsicum masala curry with roti.
notes:
- firstly, do not overcook capsicum as they turn mushy.
- also, adjust the amount of water to the desired consistency.
- additionally, add different coloured capsicum to make it look attractive.
- finally, capsicum masala curry recipe tastes great when prepared spicy.