Shimla Mirch ki sabzi (Pepper curry)

This North Indian-style Shimla mirch ki sabzi makes a perfect weekday meal. It is easy to prep and quick to cook. Flavored with the basic Indian spices, and the subtle tang of tomato, further supplemented with the textural layer of crumbled paneer, this green pepper sabzi will become your staple bell pepper stir fry recipe.

For my non Indian readers:

Shimla Mirch refers to bell peppers in Hindi and sabzi is a generic term for an Indian stir fry vegetable recipe. For reference check out the cabbage sabzi, cauliflower sabzi, and tofu leek sabzi. In India, we call our peppers capsicum. So this recipe can also be called capsicum sabzi.

In an Indian household, a dry curry or sabzi like this is always made with dal recipes. It is served with roti, naan, or paratha.

Why should you try this Shimla mirch ki sabzi?

• Easy, quick, and approachable recipe. This recipe is very easy and uses the simple ingredients that are already there in your Indian pantry. Just follow the simple steps.
  
• One pot recipe. You can make this on weekdays. It does not require too much prep or work. It is simply one pot recipe.
  
• Vegan. Like many Indian recipes, this one is an inherently vegan recipe.
  
• Gluten-free recipe. If you have a gluten allergy, this Shimla Mirch ki sabzi is a recipe for you. You can add some gravy in form of coconut cream or yogurt and enjoy this with steamed rice.
  
• Customizable. This shimla mirch ki sabzi can be made with potatoes, into a potato capsicum curry ( aloo capsicum sabzi). Add chunks of paneer to make paneer capsicum sabzi, besan to make besan shimla mirch recipe, etc.
  

🥘 Ingredients required for making shimla mirch ki sabzi

Green Bell Pepper

Shimla mirch sabzi is usually made using green bell peppers only. Red or yellow capsicum or peppers are sweeter in taste, hence usually avoided in Indian recipes. Though it is totally a matter of personal choice. You can use whichever color or kind of pepper you like to use.

Ginger and garlic

Ginger and garlic are the base flavoring for our shimla mirch ki sabzi.  I like to mince the garlic and grate the ginger. I use fresh flavors in my recipes, but you can go for store-bought ginger garlic paste. Many people make ginger garlic paste at home. Use whatever you like.

Red Onion

I have used half of a large red onion. If you have a medium-sized onion, use the whole onion. The key is to chop it very finely. The onion will sweat and melt into the curry on cooking. It gives flavor and body to the masala of the sabzi ( curry).

Red onion or shallots works best for Indian curry recipes, and this pepper curry recipe is no exception. But if you cannot find them in your grocery store, go for yellow onions.

Tomato Paste

Please do not replace tomato paste with tomato puree. You will need to increase the amount if you use tomato puree or canned diced tomatoes. Tomato paste is denser and more concentrated. Two tablespoons give enough richness to the sabzi. Replace tomato paste with:

• 3 Ripe medium-sized tomatoes (diced)
• 1 cup of canned diced tomato
• 1 cup tomato puree

Green Chili

I have used two small green chilis. Slit open the chilis and deseed them to get rid of theat. Then chop them finely. They give a nice flavor to the capsicum sabzi. You can replace it serrano peppers

Vegetable oil

Stick to the vegetable oil of your choice. You can use avocado oil or canola oil. Olive oil is not inherently used in Indian cooking but you can go for it if you want.

Spices

• Cumin seeds. 2 tablespoons of cumin seeds are a must in the curry recipe. If you do not have it, just omit it and replace it with cumin powder. Add cumin powder with the chopped cilantro (coriander) when the curry is ready. If you do not have any of this, replace one teaspoon of cumin seeds with black mustard seeds.
  
• Asafetida. A pinch of asafetida is all it takes to bring out the umami flavor. It can be found on amazon or any Indian grocery store. But, you can skip it if it is difficult to source.

• Garam masala powder is a mix of spices that is very generic in Indian dishes. You can use the store-bought or homemade mix of dry spices here. Another substitute for garam masala is curry powder.
  
• Turmeric powder. No curry is possible without turmeric powder. A tespoon turmeric powder is just enough.
  
• Salt and red chili powder. Adjust them according to your taste and preferences.
  
  

Optional additives (paneer)

Though peppers sabzi is great on its own, adding accompanying vegetables really enhances the flavor and texture. You can add anything from sheer chickpea flour ( besan) to potatoes ( aloo), and paneer. I have added some crumbled paneer to balance the flavors and add a textural layer.

🔪 How to make Shimla mirch ki sabzi

Step 1 Prep the ingredients

Start by chopping capsicum/ peppers. Deseed it and make it into thin slices.

Chop the onion finely, mince garlic, and grated ginger. Pull out all the spices and keep them at a hand's distance. While preparing the tadka or masala, you must be quick with adding the dry spices. They are powdered spices and can burn very quickly when added to the oil. Also, keep a glass of water close.

Step 2 Preparing masala for shimla mirch ki sabzi

In a skillet, heat oil. And add cumin seeds. When the cumin seeds start to sizzle, add chopped green chilis, ginger, and garlic. Sauté them at medium heat. Then add the chopped red onions. When they turn golden, add all the dry spices. First, reduce the heat to low, and then start by adding turmeric, chili powder, asafetida, garam masala, and salt. Give them a quick stir and add 2-3 tablespoons of water.

Let the spices cook for a minute and then add tomato paste. Add 2 tablespoons of water. Stir and cook the tomato paste for 2 minutes.

When the masala starts to leave oil, the capsicum masala is ready.

Step 3 Adding and cooking peppers

Now add sliced green peppers and mix well. Now cover the skillet and let the peppers curry cook over low-medium heat for 5-7 minutes.

Adjust the cooking time depending upon how you like your peppers. If you want crunchy shimla mirch ki sabzi, just cook enough to get rid of the rawness and turn off the flame when the peppers are still crunchy. But if you like thoroughly cooked peppers, let them cook covered for 5- 7 minutes at medium low flame.

When done, remove the lid, and add crumbled paneer. Mix well into the cooked peppers. Garnish with chopped cilantro and serve hot with roti or paratha.

How to make Shimla mirch ki sabzi in an Instant pot

 You can make this recipe in an instant pot also. Just use the sauté mode at medium heat for 15 minutes and follow the recipe as such from above.

How to serve shimla mirch ki sabzi?

This capsicum curry makes a great dinner as well as a lunch meal. Serve it alongside flatbreads like naan, pita bread, roti, or paratha. Alongside serve some salad and raita. And there, you have a delicious Indian meal at your disposal.

Other variations of shimla mirch sabzi

Wondering how else Indians enjoy green peppers ? The other Indian recipes with peppers that you can enjoy are as follows.

• Besan shimla mirch sabzi. In this recipe, dry roasted chickpea flour,i.e. besan is added instead of crumbled paneer. The rest of the recipe, is same.

• Shimla mirch aloo recipe. Add potatoes with peppers, and let both the veggies cook together in the masala. Aloo shimla mirch is the most common north Indian version of Shimla Mirch sabzi.

• Gobhi shimla mirch sabzi. Here, cauliflower florets are added alongside the pepper and cooked together.

🫙 Storage notes

Refrigerate the leftover Shimla mirch ki sabzi in an airtight container for 2-4 days.  For prolonged storage, freeze in a freezer-safe container for about 2 weeks.

To thaw the frozen curry, defrost it in a microwave, or thaw it overnight in the fridge. You can also let it self-thaw by leaving it at room temperature for 3-4 hours.

💭 Recipe tips

• If you are new to Indian cooking, then, measure the spices and have them ready in a small bowl. When we add powdered spices to the pan, they cook super-fast, so have some water ready to bring down the temperature instantly.
  
• Replace red onion with shallots or yellow onions.
  
• Replace Indian green chilis with serrano peppers, or skip if you do not heat.
  
• Asafetida is optional. You can totally skip it if you don’t have it.
  
• Replace tomato paste: 3 Ripe medium-sized tomatoes (diced) or 1 cup of canned diced tomato/ or 1 cup tomato puree
  
• Adjust the cooking time according to your taste. If you want to keep your peppers super crunchy, then add salt at the end.
  
• There is no need for any additional water for cooking the Shimla mirch sabzi. It is best to cook peppers covered on low heat. The moisture released by the peppers is enough to cook itself.
  
• Replace paneer with crumbled extra firm tofu. You can also use thinly sliced potatoes with peppers to make aloo Shimla mirch ki sabzi.
  

❓Frequently Asked Questions

Suggested recipes

A few more vegetarian Indian recipes that might interest you are as follows:

• Chana Dal in Instant Pot: No-soak Split Chickpea Lentil Curry
  
• Cabbage Curry Recipe ( North Indian Cabbage Sabzi)
  
• Daal Palak | How to make Indian Palak dal recipe?
  
• Dal Makhani: No soak pressure cook recipe
  
• Masala Urad dal
  
• How to make Authentic Chana masala recipe with canned chickpeas
  
• Sweet corn masala
  
• Toor Dal in Instant Pot: No Soak Arhar Dal Recipe
  
• Frozen Cauliflower in air fryer : A Quick Recipe
  
  

Some Indian cuisine-inspired air fryer recipes:

• Pakoras in Air Fryer: Crispy and Healthy!
  
• Air Fryer Frozen Broccoli Spiced to Perfection!
  
• Air Fryer Plantain Chips- Kerala Style Banana Chips
  

I hope you and your family like this shimla mirch ki sabzi recipe. My kids call it sukhi shimla mirch, and love it with paneer. Share your results and opinions in the comment section below. Also, subscribe to never miss a recipe.

Till then,

Make it delicious and quick!

📝 Recipe Card: Shimla Mirch ki Sabzi

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Shimal Mirch Ki Sabzi (Peppers Curry)

This North Indian-style Shimla mirch ki sabzi makes a perfect weekday meal. It is easy to prep and quick to cook. Flavored with the basic Indian spices, and the subtle tang of tomato, further supplemented with the textural layer of crumbled paneer, this green pepper sabzi will become your staple pepper stir fry recipe.

Course Main Course

Cuisine Indian

Keyword peppers curry, peppers stir fry, shimal mirch ki sabji, shimal mirch ki sabzi, shimal mirch sabzi

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 155kcal

Author Meenakshi

Ingredients

• 2 tablespoon Vegetable oil
• 1 tablespoon cumin seeds
• 2 small green chilis optional
• 4-5 cloves of garlic minced
• 2 tablespoon ginger grated
• ½ onion (large) chopped
• ¾ teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 1 teaspoon garam masala
• A pinch of heeng asafetida
• 2 tablespoon tomato paste
• 2 large green peppers thinly sliced
• ⅓ cup paneer (or thinly sliced potatoes) optional

Instructions

Step 1 Prep the ingredients

• Start by chopping capsicum/ peppers. Deseed it and make it into thin slices.
• Chop the onion finely, mince garlic, and grated ginger. Pull out all the spices and keep them at a hand's distance. While preparing the tadka or masala, you must be quick with adding the dry spices. They are powdered spices and can burn very quickly when added to the hot oil. Also, keep a glass of water close.

Step 2 Preparing masala for shimla mirch ki sabzi

• In a skillet, heat oil. And add cumin seeds. When the cumin seeds start to sizzle, add chopped green chilis, ginger, and garlic. Sauté them at medium heat.
• Then add the chopped red onions. When they turn golden, start adding all the dry spices.
• First, reduce the heat to low, and then start by adding turmeric, chili powder, asafetida, garam masala, and salt. Give them a quick stir and add 2-3 tablespoons of water.
• Let the spices cook for a minute and then add tomato paste. Add 2 tablespoons of water. Stir and cook the tomato paste for 2 minutes.

Step 3 Adding and cooking bell peppers

• When the masala starts to leave oil, add sliced green peppers and mix well. Now cover the skillet and let the peppers curry cook over medium heat for 5-7 minutes.
• Adjust the cooking time depending on how you like your peppers. If you want crunchy shimla mirch ki sabzi, just cook enough to get rid of the rawness and turn off the flame when the peppers are still crunchy. But if you like thoroughly cooked peppers, let them cook covered for 5- 7 minutes at medium flame.
• When done, remove the lid, and add crumbled paneer. Mix well into the cooked peppers.
• Garnish with chopped cilantro and serve hot with roti or paratha.

Notes

• If you are new to Indian cooking, then, measure the spices and have them ready in a small bowl. When we add powdered spices to the pan, they cook super-fast, so have some water ready to bring down the temperature instantly. 
• Substitute red onion with shallots or yellow onions.
• Substitute Indian green chilis with serrano peppers, or skip if you do not heat. 
• Asafetida is optional. You can totally skip it if you don’t have it.
• Substitute tomato paste with: 3 Ripe medium-sized tomatoes (diced) or 1 cup of canned diced tomato/ or 1 cup tomato puree
• Adjust the cooking time according to your taste. If you want to keep your peppers super crunchy, then add salt at the end. 
• There is no need for any additional water for cooking the shimla mirch sabzi. It is best to cook peppers covered on low heat. The moisture released by the peppers is enough to cook itself.
• Replace paneer with crumbled extra firm tofu. You can also use thinly sliced potatoes with peppers to make aloo Shimla mirch ki sabzi. 

📋 Nutrition Facts