Shimla Mirch Ki Sabji | Creamy Capsicum Masala Curry

Experience the delightful flavors of Shimla Mirch Ki Sabji, a creamy and aromatic capsicum masala curry that stands apart from traditional North Indian gravies. This recipe features a rich, nutty base made with peanuts, sesame seeds, dry coconut, and a kick of dried red chillies, married perfectly with onion and tomato for depth and sweetness. The sautéed capsicum and onions add both texture and a subtle natural sweetness, making this dish wonderfully balanced. Shimla Mirch Ki Sabji is perfect for weeknight dinners and pairs beautifully with any Indian flatbread or plain steamed rice for a hearty meal.

A great choice for those seeking an easy, restaurant-style curry without having to rely on exotic ingredients. The combination of homemade roasted masala and simple veggies transforms pantry staples into a vibrant, wholesome main course. Whether you prefer to keep it classic with just capsicum and onion, or toss in other veggies like corn, potatoes, or spinach, this dish adapts effortlessly to your taste. Suitable for vegetarians and a breeze to make nut-free if needed, this creamy capsicum masala curry is sure to become a family favorite.

Shimla Mirch Ki Sabji | Creamy Capsicum Masala Curry

Print Recipe

By Malini Serves: 3 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 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
• 2 tbsp oil
• 1 tsp cumin / jeera
• ½ onion, finely chopped
• 1 tsp ginger garlic paste
• 1 capsicum, cubed
• ½ onion, cut into petals
• 1 tomato, finely chopped
• ¼ tsp turmeric
• 1 tsp salt
• ½ cup tamarind extract
• 2 tbsp coriander, chopped

Instructions

1

Dry roast peanuts in a pan until crunchy and the skins start to loosen. Add sesame seeds and roast until aromatic.

2

Remove from heat; transfer to a grinder and let them cool completely.

3

In the same pan, dry roast coriander seeds, cumin, and fenugreek for about a minute, then add curry leaves, dried red chillies, and dry coconut. Roast until the coconut turns golden brown.

4

Let the mixture cool, then grind together with the peanuts and sesame to a coarse powder. Set aside.

5

Heat oil in a large pan or kadai and temper with cumin seeds.

6

Add finely chopped onion and sauté until translucent. Stir in ginger garlic paste and cook until aromatic.

7

Toss in the cubed capsicum and onion petals, sautéing briefly until they begin to soften.

8

Mix in chopped tomato and cook until it breaks down slightly.

9

Sprinkle in turmeric and salt, then add the prepared roasted masala, stirring well.

10

Pour in tamarind extract and a little water to achieve your preferred consistency.

11

Cover and simmer the curry for 10 minutes, or until oil starts to separate from the masala.

12

Finish with chopped coriander and serve hot with roti, naan, or rice.

Notes

Tips:
Use fresh, crisp capsicum for the best texture and flavor in this curry., Feel free to add vegetables like corn, potatoes, or spinach for more variety and nutrition., For a nut-free version, you can skip peanuts and simply increase the quantity of coconut or sesame., Adjust the spice level by reducing the number of dried red chillies if you prefer a milder curry., Let the masala cool completely before grinding to prevent clumping.