Capsicum masala curry, Bell peppers curry, shimla mirch recipe

Eat East Indian
Diterbitkan di: Apr 18, 2017
1145 dilihat

Learn how to cook Bell peppers and potatoes in the oven along with some Indian spices. Capsicum (Bell Peppers/ shimla mirch) masala curry in the oven along with potatoes (aloo) and Indian spices.

Watch Capsicum masala curry, Bell peppers curry, shimla mirch recipe With HD Quality

#indianfood  #howto  #indiancooking  #Indiankitchen  #IndianCurry  #shimlamirchrecipe  #bellpeppersrecipe  #Indiancook  #bellpeppercurry  #Capsicummasalacurry  #alooshimlamirch  #spicycapsicum  #GreenPeppercurry  #Greenpepperrecipe  #Potatoesrecipe  #PotatoPepper  #shimlamirchsabji  #aloosabzi  


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    Bell Pepper and Paneer go really well together especially in this simple and tasty Curry recipe. I added mushrooms in this dish for an extra bite and the results are quite good. This quick curry dish will make your weekend dinner easier.

    Music: Chance and bird in hand

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    Ingredients/Method

    400 gms Paneer
    2-3 tbsp Oil for cooking
    1 tsp cumin seeds
    1 tsp fennel seeds
    1 small chopped onion
    1 tbsp minced garlic
    1/2 to 1 tsp curry powder
    1 can of tomato sauce
    1 can of water ( adjust as per need)
    salt per taste
    1/2 tsp red chilli powder
    1 tsp turmeric
    2 cups chopped bell peppers
    1 dried red chilli
    1 cup mushrooms
    1 tsp dried fenugreek leaves ( kasoori methi)
    4-5 stalks of cilantro chopped ( for garnish)

    Method:
    1. Heat oil in a wok and add cumin, fennel seeds and dried red chilli.
    2. Add Onions and minced garlic. Saute onions.
    3. Add bell peppers and mushrooms. Mix well and saute.
    4. Add salt, turmeric and red chilli powder.
    5. Add Paneer. Mix well. Add tomato sauce. Add water.
    6. Add curry powder. Cover and cook for few more mins.
    7. Finish off by adding garam masala, dried fenugreek leaves and cilantro leaves. Serve over rice.

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    Preparation Time: 10 Mins
    Cooking Time: 10 Mins
    Number of Servings: 2

    Ingredients for Aloo Tamatar Curry:

    1. Potatos 2 medium size skinned and cubed (I prefer to use white skin potatoes as they taste better)
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    3. Red chili pwd 2 tbsp
    4. Turmeric 1/2 tsp
    5. Coriander leaves 2 tbsp chopped
    6. Red onion finely chopped
    7. Ginger-Garlic paste 1 1/2 tsp.
    8. Salt to taste.
    9. Oil 2 tbsp.


    How to make Aloo Tamatar Curry:

    1. Heat oil and add chopped onion, let it fry till translucent.
    2. Add ginger-garlic paste and fry for another 1 min, then add turmeric pwd followed by potato cubes, fry them for a while.
    3. Add chopped tomatoes with coriander leaves and salt.
    4. Put the lid and make the stove in between to simmer and medium flame. (If you are using a pressure cooker, then put it on medium flame for 2 whistles)
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    Ingredients:
    1 cup Chickpeas (Uncooked)
    2 onion for onion paste, 1 onion for the masala
    2 tomatoes
    1 green chilli ( deseeded)
    4-5 cloves of garlic and small piece of ginger
    2 tsp Salt
    1 tsp Turmeric
    1 tsp mango powder
    1 tbsp crushed coriander seeds
    1 cinnamon stick
    1 bay leaf
    3-4 tbsp tomato paste
    5-6 stalks of Cilantro
    4-5 tbsp oil
    1 black cardamom
    1tsp cumin seeds
    1/2 tsp red chilli powder

    Method:
    1. Soak chickpeas in water overnight or atleast an hour.
    2. Discard the water and get your cooker ready.
    3. Make onion paste with ginger, garlic and onions
    4. Heat oil in the cooker
    5. Fry cumin, coriander, cinnamon, bay leaf and black cardamom
    6. Add green chill and onions. Mix in salt, turmeric and red chilli powder.
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    9. Add water
    10. Cover the lid and cook for 3-4 whistles ( if chick peas were presoaked), if unsoaked - longer
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    Ingredients

    1 kg chicken wings
    3-4 tbsp plain yogurt
    1 tbsp soy sauce
    2 tbsp bbq sauce
    1 tsp curry powder
    1 small roughly chopped red onion
    1 tbsp ginger- garlic paste/or chopped ginger and garlic
    1 tsp cumin seeds
    1 tsp crushed coriander seeds ( or powder)
    1/2 tsp garam masala
    2 tbsp tomato paste
    2 cups of water
    Spices used: salt, Turmeric and red chilli powder
    Fresh Cilantro leaves for garnish
    Adjust Salt per taste
    1 tsp red chilli powder
    1 tsp Turmeric
    2-3 tbsp oil
    2-3 potatoes

    Method:
    - Marinate chicken for an hour in yogurt/sauces and spice mixture.
    - Heat oil in a pan and fry coriander/cumin for 30 secs.
    -- Add onions and mix well. Add ginger- garlic.
    - Add salt, turmeric and chilli powder. Cook for 2-3 mins.
    - Add potatoes. Mix well. Cover and cook for 3-4 mins.
    - Add tomato paste and marinated chicken.
    - Add curry powder. Mix well. Fry for 5-6 mins.
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    - Add garam masala and cilantro. Mix well.
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    Ingredients/Method

    1 cup vermicelli
    2-4 tbsp oil
    1/2 tsp hing/ asafoetida
    1 tbsp dried curry leaves
    1 tsp mustard seeds and 1 tsp cumin seeds
    1 tsp chilli powder
    2 tbsp grated ginger
    1 small piece of onion chopped
    Salt per taste
    1 tsp Turmeric ( Haldi)
    1/2 cup peas and 1 cup ribbon Carrot
    1/4 cup Cashews
    2 tbsp lemon juice
    2 tbsp crushed peanuts ( roasted or unroasted)

    Method:
    - Boil vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
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    Music by: Jalandhar/Kevin Mcleod

    Ingredients/Method

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    4 tbsp coconut oil
    3/4 cup dry fruits ( crushed/powdered) and some for garnish
    1/2 cup coconut sugar ( or regular)
    1/2 cup water

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