Capsicum Curry Recipe (Shimla Mirch Curry)
Cuisine: North Indian | Course: Dinner | Diet: Vegetarian
Description:
Capsicum curry, or Shimla Mirch Curry, is a flavorful and creamy dish made from a variety of bell peppers. It is a rich, aromatic curry that pairs perfectly with roti or rice. If you’re looking to experiment with bell peppers in a unique way, this vibrant curry is an excellent choice. Loaded with the goodness of bell peppers and infused with a blend of spices and peanut butter, it’s sure to become a favorite in your meal rotation.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Shimla Mirch) | 1, chopped |
| Green Bell Pepper (Shimla Mirch) | 1, chopped |
| Yellow Bell Pepper (Shimla Mirch) | 1/2, chopped |
| Onion | 2, finely chopped |
| Tomato | 2, finely chopped |
| Green Chili | 2, chopped |
| Garlic | 5 cloves, chopped |
| Bay Leaf | 1 leaf |
| Coriander Seeds | 1 tsp, crushed |
| Whole Black Pepper | 5 whole |
| Cashews | 1 1/2 tbsp, chopped |
| Peanut Butter | 1 1/2 tbsp |
| Red Chili Powder | 1/2 tsp |
| Garam Masala Powder | 1 tsp |
| Dried Fenugreek Leaves (Kasuri Methi) | 1 tbsp, crushed |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
-
Sauté Bell Peppers:
Begin by heating oil in a pan or wok. Add the chopped bell peppers (red, green, and yellow) and sauté for about 2 minutes. Remove them from the pan and set aside. -
Prepare Cashew and Peanut Paste:
In the same pan, add cashews and peanut butter. Roast them on medium heat for 2 minutes until slightly golden. Turn off the heat and let them cool. Once cooled, grind the mixture into a smooth paste using a grinder. Set this aside. -
Cook Onions and Spices:
In the same pan, heat some more oil. Add the bay leaf and crushed coriander seeds, allowing them to fry for about a minute until they release their fragrance. Add the finely chopped onions and sauté until they turn soft and translucent. Then, add the chopped garlic and cook for another 2 minutes. -
Prepare the Tomato Gravy:
Add the chopped green chilies and tomatoes to the pan. Cook the mixture until the tomatoes soften and blend into a thick paste. Turn off the heat and allow this mixture to cool down. -
Grind the Tomato Mixture:
Once the tomato-onion mixture has cooled, transfer it to a blender, add 1/4 cup of water, and grind it into a smooth paste. -
Cook the Gravy:
Return the pan to the stove and add a little more oil. Heat the oil and add the tomato-gravy paste to the pan. Let it cook for 5 minutes on medium heat. -
Add Cashew-Peanut Paste and Spices:
Stir in the ground cashew and peanut paste, mixing well with the gravy. Add garam masala powder and red chili powder. Keep stirring to blend the spices into the gravy. -
Combine Bell Peppers:
Now, add the sautéed bell peppers to the pan and mix everything together. If the gravy seems too thick, add 1/2 cup of water to achieve the desired consistency. Let the curry simmer for 10 to 15 minutes. -
Final Touch:
Garnish the curry with dried fenugreek leaves (Kasuri Methi) for added flavor and aroma.
Serving Suggestions:
This delightful Capsicum Curry is best served with Palak Raita (Spinach Yogurt), Lachha Paratha, and a refreshing Kachumber Salad for a complete and wholesome meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 250 mg |
| Potassium | 300 mg |
| Vitamin A | 1000 IU |
| Vitamin C | 80 mg |
| Calcium | 60 mg |
| Iron | 2 mg |
Tips:
- You can use any combination of bell peppers, but using multiple colors adds to the visual appeal of the dish.
- If you prefer a spicier version, increase the amount of green chilies and red chili powder.
- You can also add a tablespoon of fresh cream at the end for a richer, creamier texture.
Enjoy this delightful and healthy bell pepper curry that’s packed with flavors, spices, and nutrition!
