Dahi Shimla Mirch Recipe
Dahi Shimla Mirch (Dahi Capsicum) is a flavorful North Indian-style sabzi made with green bell peppers, onions, and a few spices. It is a great side dish to serve with roti or rice. Make it using my easy recipe.
I have some more yogurt-based curry recipes on the blog. Do try them as well – Dahi Chutney, Dahi Paneer, and Dahi Chicken.
One of my friends from Pune visited us last week in Bentonville. I had planned to make many dishes to treat her, but we got so engrossed in chit-chatting that cooking took a back seat. Now, I am left with a lot of vegetables and fruits in the fridge, which must be used quickly before they spoil.
I have created this week’s menu based on the supplies I have, and this dahi shimla mirch sabji was prepared for today’s lunch. I had it with tawa parathas, and it was a treat. Do try it.
About Dahi Shimla Mirch
Shimla Mirch (Capsicum) = Green Bell Pepper, and Dahi = Yogurt. Dahi Shimla Mirch is a North Indian style dish that pairs perfectly with your everyday meals.
Made with crunchy capsicum, creamy yogurt, and a few basic spices, this slightly tangy North Indian-style sabji comes together in under 30 minutes and pairs beautifully with both roti and rice.
This dish is one of my weeknight favorites. It is simple, homely, and comforting, and is packed with delicious flavors.
Ingredients
Shimla Mirch (Green Bell Pepper, Capsicum) – It is the star ingredient of this recipe.
Spice Powders – You will need Kashmiri red chili powder, turmeric powder, garam masala powder, and salt.
Roasted Peanuts give this dish a nice crunch.
Chickpea Flour (Besan, Gram Flour) – It helps to bind the curry and prevent he yogurt from splitting.
Others – You will also need yogurt(dahi, curd), onion, mustard oil, cumin seeds, garlic, green chilies, kasuri methi, and cilantro (fresh coriander leaves).
If mustard oil is unavailable, then you can use any cooking oil.
How To Make Dahi Capsicum
Preparation
Cut one large green bell pepper into thin slices. Cut a half onion into thin slices. Crush the roasted peanut coarsely using a mortar and pestle. Whisk yogurt until smooth and creamy. Chop the garlic and cilantro. garher the remaining ingredients.
Marinate The Capsicum
Add the following ingredients to a large mixing bowl and mix until well combined.
- 150 g sliced green bell pepper
- 100 g sliced onions
- 2 tablespoon crushed roasted peanuts
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
Make The Sabji
Heat 2 tablespoon mustard oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 2-3 seconds.
Add 1 tablespoon chopped garlic and 1 teaspoon chopped green chilies, and sauté for 4-5 seconds.
Add the marinated capsicum to the pan and mix well.
Reduce the heat to medium-low. Cover the pan and cook for 10 minutes, stirring occasionally.
Now, add 1 tablespoon of besan and cook for 2 minutes.
Add ½ cup of whisked yogurt and mix until well combined.
Close the lid and cook for 5 minutes.
Add 1 tablespoon of kasuri methi and 1 tablespoon of chopped cilantro, and mix well.
Serve hot.
Pro Tips By Neha
Whisk the yogurt well to avoid lumps in the gravy.
Don’t overcook the capsicum. Keeping it slightly crunchy adds a nice texture to the dish.
Kashmiri red chilli powder adds a nice color without too much heat. But if you want the sabji to be spicier, then add a little extra regular chilli powder.
Serving Suggestions
Dahi Shimla Mirch tastes great with roti, paratha, or naan. It also pairs well with jeera rice, ghee rice, or plain steamed rice.
Serve some kachumber salad and papad on the side for a wholesome meal.
Storage Suggestions
Leftover dahi capsicum sabji can be stored in an airtight container in the refrigerator for up to 2 days. Warm it gently on low heat, stirring continuously to prevent it from splitting.
I don’t recommend freezing this curry, as the yogurt may curdle when thawed.
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Dahi Shimla Mirch Recipe (Dahi Capsicum)
Ingredients
- 150 grams green bell pepper (capsicum, shimla mirch) (sliced)
- 100 grams onions (sliced)
- 2 tablespoons crushed roasted peanuts
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons mustard oil (or any other cooking oil)
- 1 teaspoon cumin seeds
- 1 tablespoon chopped garlic
- 1 teaspoon chopped green chilies
- 1 tablespoon chickpea flour (beasn, gram flour)
- ½ cup plain yogurt (dahi, curd) (whisked)
- 1 tablespoon kasuri methi
- 1 tablespoon chopped cilantro
Instructions
Marinate The Capsicum
- Add bell pepper, onions, peanuts, chili powder, garam masala powder, turmeric powder, and salt to a large mixing bowl and mix until well combined.
Make The Sabji
- Heat oil in a pan over medium-high heat
- Once the oil is hot, add cumin seeds and let them crackle for 2-3 seconds.
- Add garlic and green chilies, and sauté for 4-5 seconds.
- Add the marinated capsicum to the pan and mix well.
- Reduce the heat to medium-low. Cover the pan and cook for 10 minutes, stirring occasionally.
- Now, add besan and cook for 2 minutes.
- Add yogurt and mix until well combined.
- Close the lid and cook for 5 minutes.
- Add kasuri methi and cilantro, and mix well.
- Serve hot.
Tasted awesome with chapatis! Thank you
Thanks for your kind feedback Divya
This curry comes out really delicious. Do try!