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Shimla Mirchi on Tomato Gravy

Shimla Mirchi on Tomato Gravy

Ravi Chandran
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Course Side Dish
Cuisine Indian
Servings 4 people
Diet Vegetarian

Ingredients
  

  • 8 nos Capsicum / குடை மிளகாய்
  • 2 nos Potato / உருளைக் கிழங்கு - boiled, peeled n mashed
  • 1 cup Green Peas, Fresh / பச்சைப் பட்டாணி - boiled n mashed
  • 1 cup Onion / வெங்காயம் - finely chopped
  • 1 tbsp Garlic / பூண்டு - minced
  • 1 tbsp Green Chili, Fresh / பச்சை மிளகாய் - minced
  • 1 tsp Cumin seed / சீரகம்
  • 1 tsp Turmeric powder / மஞ்சள் தூள்
  • 1 tsp Mango powder, Dry
  • 1 tsp Garam Masala powder
  • 1 tsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
  • 10 nos Cashew nut / முந்திரிப் பருப்பு - crushed
  • 1 bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
  • 1 tsp Salt / உப்பு - adjust to your taste
  • 1 pinch Asafoetida / பெருங்காயம்
  • 2 tbsp Oil / எண்ணெய்

for Tomato Gravy

  • 1 nos Tomato / தக்காளி - finely chopped
  • 1 pod Garlic / பூண்டு - minced
  • ½ tsp Turmeric powder / மஞ்சள் தூள்
  • ½ tsp Red Chili powder / மிளகாய்த் தூள்
  • ½ tsp Coriander powder / மல்லித் தூள்
  • ½ tsp Cumin powder / சீரகத் தூள்
  • ½ tsp Garam Masala powder
  • 1 tbsp Sour Curd / தயிர் புளித்தது
  • ½ tsp Salt / உப்பு - adjust to your taste
  • 1 tsp Oil / எண்ணெய்

Instructions
 

  • Cut capsicum on the top and de-seed them
  • Heat oil in a pan
  • Add cumin and allow it to splutter
  • Add garlic and fry until golden brown
  • Add onion and fry until translucent
  • Add green chili and fry a little
  • Add garam masala, turmeric powder, dry mango powder, red chili powder cashew nuts and mix well
  • Add potato and green peas and mix well
  • Add salt, asafoetida and mix well
  • Switch off the flame
  • Add coriander leaves and mix well
  • Fill this into capsicum tightly
  • Brush oil over stuffed capsicum
  • Pre-heat oven to 200°C
  • Bake for 20min by covering it with aluminium foil
  • Remove the aluminium foil and bake for another 15min

for Tomato Gravy

  • Heat oil in a pan
  • Add garlic and fry until golden brown
  • Add tomato and cook until they are crushable
  • Crush the pieces to form purée like consistency
  • Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, salt and mix well
  • Add curd and cook until it starts boiling

serving Shimla Mirch

  • Gently place the baked shimla mirch over a plate
  • Pour the gravy over it
  • Serve hot along with paratha or chapathi
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