Shimla Mirch Ka Salan

Share
67 Ratings
50 Reviews
Print
Recipe By Vahchef
50 m
4 servings
45.8 Cals

Aloo Mutter Paneer Curry

Aloo Mutter Paneer Curry tastes great with both roti and rice. Aloo as known as potato ta...

Chili Paneer Curry

Chili Paneer Curry can be made at home with all easily available ingredients in a short ...

Drumstick Tomato Curry

Drumstick tomato curry is a simple dish, where drumstick pieces cooked in a mildly spiced...

Stuffed Brinjal Fry

Any recipe made with eggplant taste good and if a touch of masala on it is an enhancement...

Vegetable Kolhapuri

This is a popular spicy mixed vegetable Kolhapuri preparation which is a semi-dry vegetab...

Chicken Curry With Mustard Oil

Chicken curry recipe made with mustard oil that is sure to impress and wow your guests. T...

Shimla Mirch Ka Salan Recipe, Simla Mirch Sabji, How To Make Shimla Mirch Ka Salan Recipe

Name: Shimla Mirch Ka Salan
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4

Shimla Mirch Ka Salan is the best curry that goes well with any biryani. It taste awesome with rotis too.

Mirchi Ka Salan, a popular Hyderabadi curry recipe served as a side dish with Hyderabadi Briyani.

About Recipe

Capsicum koora, Kudamilagai Kuzhambu, Shimla Mirch torkari

How to make Shimla Mirch Ka Salan

(67 ratings)

50 reviews so far

Prep time
10 mins

Cook time
40 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Capsicum

Servings : 4 persons
Published date : December 08, 2018

Ingredients used in Shimla Mirch Ka Salan
• Green chillies ( chopped) - 2 number.
• Turmeric powder - pinch.
• Chili powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Ginger garlic paste - 1 tablespoon.
• Red chillies - 2 number.
• Kalonji (optional) - 1/8 tea spoon.
• Methi seeds - 1/8 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Salt - to taste.
• Oil - 1 tablespoon.
• Coconut powder - 1 tablespoon.
• Sesame seeds - 1 tablespoon.
• Peanuts - 1 tablespoon.
• Coriander leaves ( chopped) - 1/2 bunch.
• Mint leaves ( chopped) - 1/2 bunch.
• Yogurt - 2 tablespoons.
• Shimla mirchi (red, green, yellow) / capsicum - 250 grams.
Method:
Dry roast peanuts on slow flame then add sesame seeds, when they turn slight brown. Add desiccated coconut powder, saute it for a minute and transfer to a blender. Grind this to fine paste and keep aside. Heat oil in a pan, add mustard seeds, when mustard seeds splutter add cumin seeds, red chillies, methi seeds, kalonji (optional), sliced onions, salt, curry leaves and cook it till onions are golden in color. Now, add ginger garlic paste, cook this till raw flavor is gone then add turmeric powder, red chili powder, cumin powder, coriander powder, green chillies, peanut and sesame seed paste along with 1 & cup of water, mix it like a thin paste, cook this in a slow flame for 30 minutes. In the same pan, add chopped coriander, mint leaves, beaten yogurt, mix it and cook this for 3 minutes. At last, add shimla mirchi pieces and cook this for few minutes till shimla mirchi is tender, then switch off the flame and serve this with chapathi.

popeye304 Posted on Wed Apr 26 2017

Hi Chef! I ran across your website, I think through Pinterest. My wife and I love Indian foods but only at restaurants but your website / YouTube videos gave us the confidence to try cooking our own. Success! We cooked Malai Kofta and the Veg Pulao.

Reply 0 - Replies

Radiohouse Posted on Sat Jul 13 2013

WOW!!

Neththra'sVision Posted on Sat Jul 13 2013

Nice rose Flower.

Xerith Posted on Sat Jul 13 2013

I love your accent, it makes my day

bedbugdude1 Posted on Sat Jul 13 2013

Just got back from the Indian grocery store = Bill $47.56 lol, gonna have an INDIAN FEAST! Thank you so much for opening my eyes to delicious Indian food.

Tabor 7 Posted on Sat Jul 13 2013

Always great to see your videos, chef!

Samia Hasan Posted on Sat Jul 13 2013

Wow wow wow its really a wow Recepie.

shijin cg Posted on Sat Jul 13 2013

forgot salt

kodimalar Posted on Sat Jul 13 2013

wow wow wow

SubSalac Posted on Sat Jul 13 2013

Chef, don't you think that curry leaves sometimes have a similar aroma to green bell pepper?

SubSalac Posted on Sun Jul 14 2013

I spent over 500 already. I blame vahchef. I'm like one of 12 white guys in new york city who has a full stock of urad dal, hing, dried fenugreek leaves, and a billion different masala powders and other specialty ingredients.

bedbugdude1 Posted on Sun Jul 14 2013

lol. Yeah all together I've prolly spent $70-$80 dollars in spices and just bough Hing for the 1st time yesterday. Tasted weird and it said for export ONLY to the US. I dunno, I just had to pick it up out of curiosity. Vahcheff is the man though,