Introduction: Shimla Mirch Ki Sabji | Capsicum Masala Recipe
Shimla Mirch Ki Sabji: Capsicum masala is a unique and flavorful curry that deviates from traditional Punjabi gravies. Unlike the usual onion and tomato base with cashew paste and cream, this recipe uses a distinctive combination of peanuts, sesame, dry coconut, and red chilies, creating a rich and creamy texture. The addition of diced capsicum and onions adds a hint of sweetness to the gravy, making it a delightful accompaniment to various Indian flatbreads or rice dishes.
Ingredients: Shimla Mirch Ki Sabji
For Masala Paste:
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 2 tsp oil
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- Few curry leaves
- 6 dried red chilies
- ¼ cup dry coconut
For Curry:
- 2 tbsp oil
- 1 tsp cumin seeds
- 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 chopped coriander
Instructions: Shimla Mirch Ki Sabji
- In a pan, dry roast peanuts until crunchy; remove the skin and transfer to a mixer.
- Add sesame seeds to the same pan and roast until aromatic; add to the mixer.
- In the pan, add coriander seeds, cumin seeds, and fenugreek seeds; roast briefly.
- Include curry leaves, dried red chilies, and dry coconut; roast until coconut turns golden.
- Allow the roasted ingredients to cool, then grind into a coarse powder without adding water. Set aside.
- In a large kadai, heat oil and sauté cumin seeds.
- Add finely chopped onion and ginger-garlic paste; sauté until onions are translucent.
- Add capsicum, onion petals, and sauté for 2 minutes until onions shrink slightly.
- Incorporate finely chopped tomato and sauté well.
- Add turmeric, salt, and the prepared masala; sauté for a minute.
- Pour in tamarind extract, adjusting the consistency with water as needed.
- Cover and cook for 10 minutes or until the oil separates.
- Finish by adding chopped coriander.
- Serve the flavorful capsicum masala curry with your choice of Indian bread or rice.
Tips and Variations:
- Use fresh and tender capsicum for the best taste.
- Experiment with additional vegetables like corn, potatoes, or spinach for added flavor.
- If allergic to nuts, omit them while preparing the masala.
How to Make Shimla Mirch Ki Sabji
Step 1: Dry Roasting Peanuts
- In a pan, dry roast 2 tbsp peanuts until they become crunchy, and the skin separates.
Step 2: Roasting Sesame Seeds
- Add 1 tbsp sesame seeds to the pan and roast until they become aromatic.
Step 3: Grinding Peanuts and Sesame
- Transfer the roasted peanuts and sesame seeds to a small mixer and allow them to cool completely. Grind into a coarse powder.
Step 4: Roasting Spices
- In the same pan, add 1 tsp coriander seeds, ½ tsp cumin, and ¼ tsp methi. Roast for a minute.
Step 5: Adding Curry Leaves and Coconut
- Further, add a few curry leaves, 6 dried red chilies, and ¼ cup dry coconut. Roast until the coconut turns golden brown.
Step 6: Grinding Spices and Coconut
- Allow the roasted ingredients to cool completely, then transfer them to the same mixer. Blend into a coarse powder without adding any water. Set aside.
Step 7: Sautéing Onions and Cumin
- In a large kadai, heat 2 tbsp oil and sauté 1 tsp cumin.
Step 8: Adding Onions and Ginger-Garlic Paste
- Add in ½ onion followed by 1 tsp ginger-garlic paste and sauté well.
Step 9: Sautéing Capsicum and Onions
- Additionally, add 1 capsicum, ½ onion, and sauté for 2 minutes.
Step 10: Adding Tomatoes and Spices
- Sauté until the onions shrink slightly. Further, add 1 tomato and sauté well.
Step 11: Mixing Turmeric, Salt, and Masala
- Now add ¼ tsp turmeric, 1 tsp salt, and mix well. Add the prepared masala and sauté for a minute.
Step 12: Adding Tamarind Extract
- Now add ½ cup tamarind extract and mix well. Adjust the consistency by adding water as required.
Step 13: Cooking and Garnishing
- Cover and cook for 10 minutes or until oil separates. Finally, add 2 tbsp coriander.
Notes:
- Do not overcook capsicum to prevent them from becoming mushy.
- Adjust the amount of water to achieve the desired consistency.
- For an attractive appearance, add different colored capsicum.
- Capsicum masala curry tastes great when prepared spicy.
A Symphony of Flavors: Capsicum Masala Curry Unveiled
Shimla Mirch Ki Sabji or Capsicum masala curry isn’t just a dish; it’s a vibrant, versatile experience transforming traditional Indian gravies. The fusion of peanuts, sesame seeds, dry coconut, and red chilies forms a luxurious, creamy masala paste. Experiment with additional veggies, fine-tune the spice level, and savor this delightful curry paired with Indian bread or rice dishes.
FAQs: Shimla Mirch Ki Sabji
Can Roasted Peanuts Steal the Spotlight from Raw Ones?
Roasted peanuts can indeed replace raw ones, but opt for unsalted roasted peanuts. This preserves control over the dish’s saltiness, enhancing your culinary creation.
Peeling Peanuts: A Crucial Step for Perfect Masala Paste
Is it necessary to strip peanuts before grinding? Absolutely. Removing the skin ensures a smoother, visually appealing masala paste, enriching the curry’s overall texture and appearance.
Tamarind Paste vs. Tamarind Extract: A Tangy Dilemma
Tamarind paste emerges as a stellar substitute for tamarind extract. Fine-tune the quantity based on your taste buds—start small and adjust for that perfect tangy balance.
Coconut Conundrum: Alternatives for Dry Coconut in Masala Paste
In the absence of dry coconut, embrace desiccated coconut or coconut powder. Adjust quantities to match your taste preferences, maintaining the desired flavor profile in your masala paste.
Unraveling the Capsicum Masala Curry’s Spice Enigma
Describing the spice level of capsicum masala curry poses a delightful challenge. Adjust the dried red chili quantity to dance with your taste buds—whether a fiery crescendo or a milder note.
