Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi
A vegetarian Konkan recipe with green bell pepper (capsicum) - diced small, raw peanuts (moongphali), cashew nuts - broken. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
25 steps- 1
To begin making Shimla Mirchi Panchamrut Recipe, first prep all the ingredients and keep them ready
- 2
The first step is to make the masala
- 3
Heat a small pan over medium heat; add the cloves, cinnamon, black pepper, coriander seeds, cumin seeds, methi seeds and roast for a minute until the aromas of the spices come through
green bell pepper (capsicum) - diced small(2)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)cloves (laung)(4)inch cinnamon stick (dalchini) - broken(1)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black pepper corns(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon) - 4
Once roasted, add the grated coconut and roast for a minute more and turn off the heat
coconut oil(1 tablespoon)fresh coconut(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 5
Allow the mixture to cool a bit
- 6
Add the roasted masala into a small jar of the mixer grinder along with the peanuts and tamarind
green bell pepper (capsicum) - diced small(2)raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2)tamarind(20 grams) - 7
Blend to make a powder without adding any water
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 8
This fresh masala will go over the cooked capsicum mixture
fresh coconut(1/4 cup) - 9
Keep this aside
- 10
Into a pressure cooked, add the raw peanuts along with 1/4 cup of water and pressure cook for 2 whistles
raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 11
After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 12
Allow the pressure to release naturally
- 13
Once released, open the cooker and keep the cooked peanuts aside
raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 14
Heat coconut oil in a pan; add the mustard seeds and methi seeds and allow it to crackle
coconut oil(1 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)fresh coconut(1/4 cup) - 15
Once it crackles, add the asafoetida and give it a stir
asafoetida (hing)(1/4 teaspoon) - 16
Next add the cashew nuts and capsicum and sprinkle a little salt and turmeric powder
cashew nuts - broken(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 17
Give the mixture a stir
- 18
Cover the pan and cook the capsicum until it is just about cooked
- 19
Take care not to overcook the capsicum and ensure it has a firm texture and is also cooked with a good bite
- 20
Once the capsicum has reached that stage, stir in the freshly roasted and ground masala, jaggery and the cooked peanuts into the cashew and capsicum mixture
raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)jaggery(1 teaspoon)fresh coconut(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 21
Give it a stir until all the ingredients are well combined
- 22
Check the taste and add more salt if required and stir
- 23
Cover the pan and simmer the Shimla Mirchi Panchamrut for another 3 to 4 minutes so the masalas get well absorbed making the sabzi flavourful and tasty
- 24
Once done, turn off the heat and transfer the Shimla Mirchi Panchamrut to a serving bowl and serve hot
- 25
Serve the delicious Shimla Mirchi Panchamrut with Muga Ambat Recipe , hot rice and phulka for a wholesome meal
whole black pepper corns(1 teaspoon)
Rate this recipe
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Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi
A vegetarian Konkan recipe with green bell pepper (capsicum) - diced small, raw peanuts (moongphali), cashew nuts - broken. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
25 steps- 1
To begin making Shimla Mirchi Panchamrut Recipe, first prep all the ingredients and keep them ready
- 2
The first step is to make the masala
- 3
Heat a small pan over medium heat; add the cloves, cinnamon, black pepper, coriander seeds, cumin seeds, methi seeds and roast for a minute until the aromas of the spices come through
green bell pepper (capsicum) - diced small(2)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)cloves (laung)(4)inch cinnamon stick (dalchini) - broken(1)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black pepper corns(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon) - 4
Once roasted, add the grated coconut and roast for a minute more and turn off the heat
coconut oil(1 tablespoon)fresh coconut(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 5
Allow the mixture to cool a bit
- 6
Add the roasted masala into a small jar of the mixer grinder along with the peanuts and tamarind
green bell pepper (capsicum) - diced small(2)raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2)tamarind(20 grams) - 7
Blend to make a powder without adding any water
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 8
This fresh masala will go over the cooked capsicum mixture
fresh coconut(1/4 cup) - 9
Keep this aside
- 10
Into a pressure cooked, add the raw peanuts along with 1/4 cup of water and pressure cook for 2 whistles
raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 11
After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 12
Allow the pressure to release naturally
- 13
Once released, open the cooker and keep the cooked peanuts aside
raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 14
Heat coconut oil in a pan; add the mustard seeds and methi seeds and allow it to crackle
coconut oil(1 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)fresh coconut(1/4 cup) - 15
Once it crackles, add the asafoetida and give it a stir
asafoetida (hing)(1/4 teaspoon) - 16
Next add the cashew nuts and capsicum and sprinkle a little salt and turmeric powder
cashew nuts - broken(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 17
Give the mixture a stir
- 18
Cover the pan and cook the capsicum until it is just about cooked
- 19
Take care not to overcook the capsicum and ensure it has a firm texture and is also cooked with a good bite
- 20
Once the capsicum has reached that stage, stir in the freshly roasted and ground masala, jaggery and the cooked peanuts into the cashew and capsicum mixture
raw peanuts (moongphali)(1/2 cup)cashew nuts - broken(1/4 cup)jaggery(1 teaspoon)fresh coconut(1/4 cup)tablespoons roasted peanuts (moongphali) - shelled(2) - 21
Give it a stir until all the ingredients are well combined
- 22
Check the taste and add more salt if required and stir
- 23
Cover the pan and simmer the Shimla Mirchi Panchamrut for another 3 to 4 minutes so the masalas get well absorbed making the sabzi flavourful and tasty
- 24
Once done, turn off the heat and transfer the Shimla Mirchi Panchamrut to a serving bowl and serve hot
- 25
Serve the delicious Shimla Mirchi Panchamrut with Muga Ambat Recipe , hot rice and phulka for a wholesome meal
whole black pepper corns(1 teaspoon)
Rate this recipe
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