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
Scale
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