Capsicum or shimla mirch masala is a spicy side dish in Indian cuisine. The gravy is a thick paste made by blending roasted peanuts as base , with other spices and condiments.

Preparation time: 5 to 7 mins

Cooking time : 10 mins


  • Capsicum: 2 medium size cubed
  • Onion: 1 large finely chopped
  • Peanuts: 1/2 cup
  • Garlic: 5 to 6 cloves chopped
  • Cumin seeds: 1/2 tsp
  • Fennel seeds: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 2 tsp
  • Garam masala : 1 tsp
  • Salt: for taste
  • Dry red chilli : 2
  • Vegetable oil: 2 tbsp
  • Coriander leaves: for garnishing


  • Dry roast peanuts and dry red chilli.
  • Let it cool for 3 to 4 mins.
  • Grind it to a smooth paste with little water.
  • Heat oil in a kadai, add fennel seeds and cumin seeds. Let it splutter.
  • Add garlic and toss.
  • Add onion and saute till it becomes light brown.
  • Now add the cubed capsicum pieces along with salt and saute for 2 to 3 mins.
  • Once capsicum becomes tender and crisp add turmeric powder , red chilli powder and garam masala. Mix well by adding little water.
  • Add the peanut paste to this and mix well.
  • Add 1/ 2 cup water and cook for 5 mins till the gravy thickens.
  • Check for salt at this stage.
  • Switch off the flame and garnish with chopped coriander leaves.
  • Serve with rotis, chapatis or naan.

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