Dahi Shimla Mirch (Capsicum) Recipe
If you’ve been looking for a vibrant, tangy, and slightly spicy veggie dish, you’re in for a treat with this Dahi Shimla Mirch (Capsicum) Recipe. It beautifully blends the fresh crunch of green bell peppers with the creamy tang of yogurt and a smoky nutty twist from roasted peanuts. Honestly, I discovered this recipe on a lazy afternoon when I wanted something quick but with bold flavors — and I haven’t stopped making it since.
This Dahi Shimla Mirch (Capsicum) Recipe isn’t just about taste; it’s about that comforting, home-cooked vibe that works so well with everyday meals or even as a light appetizer. Whether you’re trying to get more veggies in your diet or craving something different from the usual sabzi, this recipe has your back. Plus, it’s versatile enough to get you creative in the kitchen!
Ingredients You’ll Need
Getting the ingredients right is half the journey to a perfect Dahi Shimla Mirch (Capsicum) Recipe. The freshness of the bell pepper and the quality of yogurt really make the flavors pop. Quick tip: try to find bright green, firm capsicums and use thick curd for the best creamy texture.
- Green bell pepper (capsicum, shimla mirch): Fresh and crisp ones give the dish a nice crunch.
- Onions: Adds sweetness and depth when sautéed gently.
- Crushed roasted peanuts: They add a wonderful nutty flavor and texture.
- Kashmiri red chili powder: For mild heat and a lovely red hue.
- Garam masala powder: Brings warmth and complexity to the spice mix.
- Turmeric powder: Gives color and is great for health benefits.
- Salt: Balances all the flavors.
- Mustard oil: Gives a pungent, authentic aroma (but you can swap for other oils if needed).
- Cumin seeds: Adds earthy notes when tempered.
- Chopped garlic: Punches up the flavor nicely.
- Chopped green chilies: For a bit of extra heat and freshness.
- Chickpea flour (besan, gram flour): Helps thicken the yogurt and bind ingredients.
- Plain yogurt (dahi, curd): Whisked until smooth for that creamy tang.
- Kasuri methi (dried fenugreek leaves): Adds a subtle herbal aroma.
- Chopped cilantro: For garnish and fresh flavor boost.
Variations
I love how you can tweak this Dahi Shimla Mirch (Capsicum) Recipe depending on your mood or what you have on hand. Sometimes I play with the spice levels or swap out peanuts for other nuts. Don’t hesitate to make it your own!
- Mild version: Use less green chili or skip it entirely, perfect if you have kids around.
- Nut substitutions: Try roasted cashews instead of peanuts for a creamier crunch.
- Vegan option: Replace yogurt with coconut yogurt or a thick plant-based yogurt alternative.
- Added veggies: I sometimes toss in grated carrot or chopped tomatoes for extra color and nutrition.
How to Make Dahi Shimla Mirch (Capsicum) Recipe
Step 1: Prep Your Bell Peppers and Onions
Start by slicing your green bell peppers and onions evenly. A uniform cut helps them cook evenly and look beautiful on the plate. I like to keep the capsicum slices a bit thick so they retain some crunch after cooking. Trust me, it adds a nice textural contrast!
Step 2: Sauté the Spices and Vegetables
Heat the mustard oil in a pan until it starts to shimmer. Toss in the cumin seeds and let them sizzle for just 30 seconds — that aroma will fill your kitchen and tell you you’re on the right track. Then add chopped garlic and green chilies, sautéing until fragrant. Next, add the sliced onions and cook until translucent. Now, add your capsicum and a pinch of salt, cooking until it softens but still has some bite.
Step 3: Spice It Up and Add Besan
Sprinkle in Kashmiri red chili powder, turmeric, garam masala, and salt. Mix well so your veggies are coated in all those beautiful spices. Then stir in the chickpea flour — this helps thicken the yogurt later and gives the dish a lovely body. Cook this mixture for a minute to get rid of that raw besan taste.
Step 4: The Magic of Yogurt and Peanuts
Lower the heat and gradually add the whisked yogurt while stirring continuously to avoid curdling. Here’s where the dish starts to come alive, creamy and tangy. Finally, mix in the crushed roasted peanuts and kasuri methi. Give it a gentle stir and cook for another 2-3 minutes so all the flavors marry beautifully.
Step 5: Finish with Fresh Cilantro
Turn off the heat and sprinkle chopped cilantro on top. It adds that refreshing touch that brightens the whole dish. Now, your Dahi Shimla Mirch (Capsicum) Recipe is ready to enjoy!
How to Serve Dahi Shimla Mirch (Capsicum) Recipe
Garnishes
I usually garnish this dish with a few extra crushed peanuts for crunch and a sprinkle of fresh cilantro. Sometimes a dash of chaat masala works wonders if you want that tangy punch at the end. It’s little touches like these that make your serving stand out.
Side Dishes
This Dahi Shimla Mirch (Capsicum) Recipe pairs beautifully with simple steamed rice or soft chapatis. I often serve it alongside dal or a light lentil soup for a wholesome meal. It’s a great way to add some vegetable goodness to your everyday plate.
Creative Ways to Present
For special occasions, I like to serve this in small glass bowls topped with fresh pomegranate seeds for a pop of color and sweetness. Another fun idea is to use roasted bell pepper halves as edible bowls and fill them with the dahi mixture — guests love that little twist!
Make Ahead and Storage
Storing Leftovers
I store leftover Dahi Shimla Mirch (Capsicum) Recipe in an airtight container in the fridge. It keeps well for up to 2 days, though I suggest enjoying it fresh because capsicum tends to lose a bit of its crunch over time. A quick stir before serving helps redistribute the flavors.
Freezing
Freezing this dish isn’t my top recommendation because yogurt-based recipes can separate upon thawing. But if you have no choice, freeze it in small portions and thaw gently in the fridge. Just be ready for a slight change in texture.
Reheating
When reheating, I prefer to warm the recipe slowly on the stovetop over low heat to prevent curdling. Adding a splash of water or a spoonful of yogurt while reheating helps bring back creaminess and keeps the dish smooth.
FAQs
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Can I use other types of peppers instead of green capsicum in this recipe?
Absolutely! While green capsicum provides a slightly bitter and fresh flavor, you can experiment with red or yellow bell peppers for a sweeter taste. Just keep in mind the cooking time and adjust seasoning as these peppers have a different sweetness profile.
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Is it necessary to use mustard oil for authentic flavor?
Mustard oil adds that pungent, signature aroma traditional to many Indian recipes, including Dahi Shimla Mirch. However, if you don’t have it or prefer a milder flavor, you can substitute with neutral oils like sunflower or vegetable oil without much compromise on taste.
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How do I prevent the yogurt from curdling while cooking?
Great question! To avoid curdling, always lower the heat when adding yogurt and stir continuously as you add it to the hot pan. Using whisked yogurt also helps maintain a smooth texture. Adding a bit of chickpea flour as a thickener further prevents separation.
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Can I make this recipe gluten-free?
This recipe is naturally gluten-free if you use chickpea flour and confirm your spices don’t contain gluten fillers. Always check labels, but otherwise, it’s a great option for a gluten-free meal.
Final Thoughts
This Dahi Shimla Mirch (Capsicum) Recipe has genuinely become a favorite in my kitchen because it’s quick, flavorful, and a fantastic way to enjoy veggies with a twist. I love sharing it with friends who usually rave about the balance of creaminess and spice. Give it a try — I’m sure you’ll find, like me, that once you nail this recipe, it becomes a go-to anytime you want a comforting yet exciting dish on your table.
Print
Dahi Shimla Mirch (Capsicum) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Dahi Shimla Mirch is a flavorful and healthy Indian vegetarian dish featuring sautéed green bell peppers cooked with aromatic spices, roasted peanuts, and a creamy yogurt sauce. This mildly spiced recipe combines the earthiness of cumin and garlic with the richness of mustard oil and the tanginess of yogurt, making it a perfect side dish that pairs well with rice or Indian breads.
Ingredients
Vegetables
- 150 grams green bell pepper (capsicum, shimla mirch), sliced
- 100 grams onions, sliced
- 1 teaspoon chopped green chilies
- 1 tablespoon chopped cilantro
Spices and Flavorings
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 tablespoon chopped garlic
- 1 tablespoon kasuri methi (dried fenugreek leaves)
Other Ingredients
- 2 tablespoons crushed roasted peanuts
- 2 tablespoons mustard oil (or any other cooking oil)
- 1 tablespoon chickpea flour (besan, gram flour)
- ½ cup plain yogurt (dahi, curd), whisked
Instructions
- Prepare the vegetables: Slice the green bell peppers and onions, chop the green chilies, garlic, and cilantro. Keep all ingredients ready for cooking.
- Heat oil and temper spices: Heat 2 tablespoons of mustard oil in a pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter. Add the chopped garlic and green chilies, sauté for about 1 minute until fragrant.
- Sauté onions and bell peppers: Add the sliced onions and cook until translucent and soft, around 3-4 minutes. Then add the sliced green bell peppers and cook for another 5-6 minutes until they are tender but still retain slight crunch.
- Add spices and chickpea flour: Sprinkle 1 teaspoon Kashmiri red chili powder, ¼ teaspoon garam masala powder, ½ teaspoon turmeric powder, and 1 teaspoon salt. Stir well to coat the vegetables evenly. Then add 1 tablespoon chickpea flour and mix thoroughly to combine; this will help thicken the yogurt sauce.
- Add roasted peanuts and kasuri methi: Stir in 2 tablespoons crushed roasted peanuts for texture and 1 tablespoon kasuri methi for added flavor. Cook the mixture for 2 more minutes, allowing the flavors to meld together.
- Incorporate yogurt: Reduce the heat to low and gradually add the ½ cup whisked plain yogurt, stirring constantly to prevent curdling. Cook for another 2-3 minutes until the yogurt is well blended and the dish is creamy.
- Finish and garnish: Remove from heat and sprinkle chopped cilantro on top as a fresh garnish. Serve hot as a delicious side dish.
Notes
- Mustard oil adds authentic pungency, but you may substitute with vegetable or sunflower oil if unavailable.
- Adjust green chili quantity to your spice preference.
- Use fresh, thick yogurt for best texture and to avoid curdling.
- This dish pairs well with steamed rice, chapati, or paratha.
- To make it gluten-free, ensure chickpea flour is pure and uncontaminated by wheat.
Keywords: Dahi Shimla Mirch, Dahi Capsicum, Indian side dish, yogurt capsicum recipe, vegetarian Indian recipe, bell pepper curry
