Shimla Mirch Sabzi

You’ll often see variations of this dish with potato as well but I like it nice and simple like this as a side dish for a hot curry. It also makes it very quick to cook which makes it easy to cook alongside the last stage of a main dish which is always something I like in a side dish. I like to cook the peppers until they are starting to soften but still have some crunch to them so while it does reheat OK I find that it is always better fresh.

Serves 4 as a side


1/2 tablespoon of rapeseed oil
1 onion, sliced
2 cloves of garlic, finely chopped
1 green chilli, sliced into rings
1/4 teaspoon of turmeric
1 teaspoon of cumin
1/4 teaspoon of salt
4 green peppers cut into 1-2cm thick strips
2 teaspoons of tomato puree
1/4 teaspoon of garam masala


  1. Heat the oil in a pan and add the onion and fry for 3 minutes until the onion starts to soften.
  2. Add the garlic and chilli and cook for another minute, stirring constantly.
  3. Add the turmeric, cumin and salt and cook for 30 seconds, stirring constantly.
  4. Add the green pepper and tomato puree, mix well and cook for another 5-10 minutes until the peppers are tender, I like to leave them with a little bit of crispiness.
  5. Stir in the garam masala.

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