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Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe

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Dahi Shimla Mirch is a flavorful Indian vegetarian curry made with green bell peppers cooked in a spiced yogurt-based gravy. This dish combines the earthiness of cumin and mustard oil with the creaminess of yogurt and the warmth of aromatic spices like turmeric, Kashmiri red chili, and garam masala. Garnished with crunchy roasted peanuts, fresh cilantro, and dried fenugreek leaves (kasuri methi), this recipe offers a delightful balance of textures and flavors perfect for a comforting meal.

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 chickpea flour (besan, gram flour)
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon chopped cilantro

Spices and Seasonings

  • 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

Oils

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

Instructions

  1. Prepare the Ingredients: Start by slicing the green bell peppers and onions. Whisk the plain yogurt until smooth and set aside. Crush the roasted peanuts for garnish.
  2. Heat Mustard Oil: In a pan or skillet, heat 2 tablespoons of mustard oil over medium heat until it starts to smoke lightly, which helps to reduce the pungency.
  3. Tempering with Cumin Seeds: Add 1 teaspoon cumin seeds to the hot oil and let them splutter, releasing their aroma.
  4. Sauté Aromatics: Add the chopped garlic and green chilies to the pan and sauté until fragrant and lightly browned.
  5. Add Onions and Spices: Add the sliced onions and cook until they turn translucent. Then sprinkle in the turmeric powder, Kashmiri red chili powder, garam masala, and salt. Stir well to coat the onions with the spices.
  6. Cook Bell Peppers: Add the sliced capsicum to the pan and sauté for about 5-7 minutes until they begin to soften but still retain some crunch.
  7. Add Chickpea Flour: Sprinkle 1 tablespoon of chickpea flour over the vegetables and stir well to combine. This helps thicken the gravy.
  8. Incorporate Yogurt: Lower the heat to avoid curdling, then slowly pour the whisked yogurt into the pan, stirring continuously to form a creamy gravy.
  9. Simmer and Finish: Cook the curry on low heat for 5 minutes, stirring occasionally, allowing the flavors to meld and the gravy to thicken.
  10. Garnish and Serve: Turn off the heat and sprinkle kasuri methi, crushed roasted peanuts, and chopped cilantro on top. Serve hot with rice or Indian breads like roti or naan.

Notes

  • Mustard oil adds a distinctive pungent flavor but can be substituted with vegetable or sunflower oil if preferred.
  • Whisk the yogurt well before adding to avoid lumps and curdling.
  • Adjust the green chili quantity to suit your heat preference.
  • Roasted peanuts add a delightful crunch and can be omitted if allergic.
  • This dish is best enjoyed fresh but can be refrigerated and reheated gently.

Find it online: https://amandafood.com/dahi-shimla-mirch-yogurt-stuffed-capsicum-recipe/