Home / Konkan / Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi Step By Step
Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi Step By Step
Main Course

Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi Step By Step

Learn how to prepare Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi Step By Step with this simple recipe. Perfect for Main Course and ideal for Konkan lovers....

⏱️

20 Min Prep

🔥

20 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 2 Green Bell Pepper (Capsicum) - diced small
  • 1/2 cup Raw Peanuts (Moongphali)
  • 1/4 cup Cashew nuts - broken
  • 1 tablespoon Coconut Oil
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1 teaspoon Jaggery
  • 4 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini) - broken
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Whole Black Pepper Corns
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1/4 cup Fresh coconut
  • 2 tablespoons Roasted Peanuts (Moongphali) - shelled
  • 20 grams Tamarind

Instructions

1
To begin making Shimla Mirchi Panchamrut steps, first prep all the fixings and keep them ready.The first step is to make the masala.burning up a small cooking vessel over medium burning up; toss in the cloves, cinnamon, black pepper, coriander seeds, cumin seeds, methi seeds and toast for a minute until the aromas of the spices come through.Once roasted, toss in the grated coconut and toast for a minute more and turn off the burning up.
2
Allow the mixture to cool a bit.toss in the roasted masala into a small jar of the mixer grinder along with the peanuts and tamarind.pulse to make a ground mix without adding any aqua.
3
This crisp masala will go over the cooked capsicum mixture.
4
Keep this aside.Into a pressure cooked, toss in the raw peanuts along with 1/4 cup of aqua and pressure oven-cook for 2 whistles.
5
After 2 whistles turn the burning up to low and stew for 3 to 4 mins and turn off the burning up.Allow the pressure to release naturally.
6
Once released, open the cooker and keep the cooked peanuts aside. burning up coconut oil in a cooking vessel; toss in the mustard seeds and methi seeds and allow it to crackle.Once it crackles, toss in the asafoetida and give it a swirl around.Next toss in the cashew nuts and capsicum and dust a little seasoning and turmeric ground mix.
7
Give the mixture a swirl around.seal the cooking vessel and oven-cook the capsicum until it is just about cooked.
8
Take care not to overcook the capsicum and ensure it has a firm texture and is also cooked with a good bite.Once the capsicum has reached that stage, swirl around in the freshly roasted and ground masala, jaggery and the cooked peanuts into the cashew and capsicum mixture.Give it a swirl around until all the fixings are well combined.
9
Check the palate and toss in more seasoning if required and swirl around.seal the cooking vessel and stew the Shimla Mirchi Panchamrut for another 3 to 4 mins so the masalas get well absorbed making the sabzi flavourful and tasty.Once done, turn off the burning up and transfer the Shimla Mirchi Panchamrut to a serving mixing bowl and offer burning.offer the mouth-watering Shimla Mirchi Panchamrut with Muga Ambat steps , burning rice and phulka for a wholesome meal.

Recipe Information

Cuisine
Konkan
Course
Main Course
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

20 mins

Total Time

40 mins
#konkan #maincourse #vegetarian
Author

Master Chef

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