Capsicum also known as bell peppers are basically peppers of less pungent varieties which are available in different colors like yellow red green orange and even purple. Green bell peppers are slightly bitter in taste whereas red yellow and orange have a sweeter and fruity taste. Capsicums are not just crunchy and full of flavour, but also they are loaded with essential nutrients. Bell peppers are full of vitamin C and antioxidants and are also rich in calcium, potassium and phosphorus. The red bell peppers have nine times the amount of carotene of the green ones. Besides, their raw consumption in salads, Bell Peppers make interesting ingredients in scrumptious delicacies.

Everyone wonders why we call bell peppers “Shimla Mirch” in India. Bell peppers were brought to Europe from Mexico by Christopher Columbus in the 15th century and later spread to Africa and Asia. In 1864 Shimla became the summer capital of British India and was part of the Punjab till 1966 when it became capital of Himachal Pradesh. Perhaps this vegetable was first grown in this lovely hill station area, which has a moderate climate, by the British and earned it the name “Shimla Mirch”.

There are many ways to prepare Shimla Mirch ki sabzi and the one which stands out the best is stuffed with potatoes or bharwan shimla mirch. The recipe below is another way to make Shimla Mirch and its best feature is the addition of roasted cashews coconut and poppy seeds makes the curry creamy thick and flavorful. Capsicum masala gravy is a del side dish for rice roti chapathi dosa pulav etc. The gravy is rich and spicy with a blend of flavorful spices. All the spices here are roasted and ground to powder. Capsicum is cooked in onion tomatos mixture along with roasted spices which makes the curry rich and aromatic. Capsicum masala gravy is very simple and easy recipe to prepare at home.
To prepare capsicum masala gravy , you can use green, red or yellow colored capsicums or a mix of all these. Using a mix of this vegetable makes this curry look beautiful and appealing. Capsicum taste good if there is a slight crunch in it. so do not overcook it.

Ingredients for Capsicum curry

2 medium-sized capsicums / shimla mirch / bell peppers

1 onion medium-sized, finely chopped

2 to 3 small tomato finely chopped or pureed

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tbp coriander powder

1/2 tsp cumin seeds / jeera

ginger-garlic paste – 1 tbsp

4 to 5 tbsp oil

Salt to taste

To dry roast and grind

8 to 10 cashew nuts

1 inch cinnamon stick

1 tsp cumin seeds

1 tsp fennel seeds

3 tbsp grated coconut

1 tbsp poppy seeds

1 inch piece cinnamon

2 to 3 cloves

Directions to make capsicum curry-

In a pan dry roast cashew nuts, cinnamon, cloves,fennel seeds, cumin seeds, poppy seeds and grated coconut over a low flame till they change color and set aside. Blend the roasted ingredients to a fine paste by adding little water.

Heat 1 tbsp oil in a pan. Add the chopped capsicum and fry till they turn soft. Set this fried capsicum aside.

Heat another tbsp oil in the same pan. Add cumin seeds and bay leaf. Once cumin seeds crackle, add the chopped onions. Saute till the onions turn light brown in color. Add the ginger-garlic paste and the spice powders and saute till thier raw smell is gone. Add the ground masala paste along with 3/4 cup water. Simmer till the sauce thickens. Now add the chopped tomatoes and salt and cook till the tomoatoes are soft and the oil seperates. Add the fried capsicum and stir. Let the gravy simmer for 4-5 minutes or till it reaches the desired consistency. Capsicum masala curry is now ready to be served with rotis or any other flat breads or rice