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Dahi Shimla Mirch Recipe (Dahi Capsicum) Recipe

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★★★★★

4.5 from 149 reviews

Dahi Shimla Mirch is a flavorful Indian vegetarian curry featuring fresh green bell peppers cooked with aromatic spices, mustard oil, and creamy yogurt. This dish balances the mild heat from chili powder and green chilies with the tangy richness of yogurt and roasted peanuts, creating a delicious and comforting meal perfect for serving with rice or Indian breads.

Ingredients

Scale

Main Ingredients

  • 150 grams green bell pepper (capsicum, shimla mirch), sliced
  • 100 grams onions, sliced
  • 2 tablespoons crushed roasted peanuts
  • ½ cup plain yogurt (dahi, curd), whisked
  • 1 tablespoon chopped cilantro
  • 1 tablespoon kasuri methi

Spices and Condiments

  • 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 teaspoon chopped green chilies
  • 1 tablespoon chickpea flour (besan, gram flour)

Oils

  • 2 tablespoons mustard oil (or any other cooking oil)

Instructions

  1. Prepare the vegetables: Wash and slice the green bell peppers and onions into thin strips. Chop garlic, green chilies, and cilantro finely and set aside.
  2. Heat the oil and temper spices: In a skillet or frying pan, heat 2 tablespoons of mustard oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Then add the chopped garlic and green chilies; sauté until fragrant and lightly golden.
  3. Add onions and spices: Add the sliced onions to the pan and cook until they turn translucent and soft, about 5 minutes. Stir in 1 teaspoon Kashmiri red chili powder, ¼ teaspoon garam masala powder, ½ teaspoon turmeric powder, and 1 teaspoon salt. Mix well to combine the spices with the onions.
  4. Cook the bell peppers: Add the sliced green bell peppers to the pan and cook for 5-7 minutes, stirring occasionally, until they soften but retain slight crunch.
  5. Add chickpea flour and peanuts: Sprinkle 1 tablespoon of chickpea flour over the vegetables and stir continuously to avoid lumps. Then add 2 tablespoons of crushed roasted peanuts and mix thoroughly to incorporate their nutty texture.
  6. Incorporate the yogurt: Lower the heat and slowly add ½ cup of whisked plain yogurt to the pan while stirring continuously to prevent curdling. Cook gently for 3-5 minutes until the yogurt blends smoothly with the spices and peppers.
  7. Finish with kasuri methi and cilantro: Crush 1 tablespoon of kasuri methi and sprinkle over the curry along with the chopped cilantro. Stir well and cook for another minute to meld the flavors.
  8. Serve: Remove from heat and serve the Dahi Shimla Mirch hot with steamed rice or Indian flatbreads like roti or chapati.

Notes

  • Use fresh, firm bell peppers for the best texture.
  • Mustard oil adds authentic flavor, but any neutral oil can be used if mustard oil is unavailable.
  • Kashmiri red chili powder provides color and mild heat; substitute with regular chili powder if needed, but reduce quantity to avoid high spiciness.
  • Whisk yogurt well before adding to prevent curdling.
  • This dish is best served fresh to enjoy the vibrant flavors and textures.
  • For a vegan version, substitute yogurt with coconut yogurt or cashew cream.

Keywords: Dahi Shimla Mirch, Dahi Capsicum, Indian yogurt curry, bell pepper curry, vegetarian Indian recipe

Find it online: https://mjrecipe.com/dahi-shimla-mirch-recipe-dahi-capsicum-recipe/