Besan Shimla Mirch Recipe – Quick Dry Sabzi

Besan shimla mirch recipe is a quick, easy, and comforting side dish that goes well with almost any Indian meal. Made with crisp green capsicum, roasted besan, and a few spices, this sabzi comes together in no time. The roasted besan gives the capsicum a nutty flavor and makes this sabzi extra special! It’s perfect for busy weekends when you want something easy and homemade.

About besan shimla mirch

When we are bored of eating the usual meal every day, this besan wali shimla mirch comes in handy. This gives a totally different taste using all simple pantry staples. So, here you’have nothing to think about before making this recipe.

It all starts with the main ingredient, gram flour, also called besan, made from splitting chana dal. This ingredient is familiar in all Indian kitchens, as it is used in preparing snacks, curries like kadhi pakora or lauki kofta, and chilla.

Shimla mirch is capsicum or bell pepper that comes in green, red, and yellow varieties. But my favorite is the green pepper we used to make an everyday meal with potato, also called aloo shimla mirch.

Here, we make this besan capsicum sabzi by chopping the capsicum into cubes and sautéing it with roasted gram flour along with spices. All sautéed together for a few minutes, and this recipe is ready. It takes roughly 15 minutes to cook and pairs well with dal and rice, roti, and parathas.

Now the question also arises: why is gram flour added? We make this recipe with capsicum only. The main reason is that it acts as a binding agent that binds the capsicum and spices. It’s also necessary to roast it first because if we add it directly to the dish, it will taste raw.

I also think that, but when I personally try this besan shimla mirch, it genuinely tastes like yum!

More side dishes you can also try:

Stuffed Bhindi

Dry Aloo Sabzi

Arbi Masala

Ingredients Notes

• Gram Flour (Besan)- It helps bind the capsicum and spices.

• Capsicum- I like to use green capsicum, but if you want to use red and yellow, go for it. Also try to use fresh capsicum; avoid large ones with wrinkle outside.

• Spices- I have used turmeric powder for color, red chili powder for heat, coriander or cumin powder for an earthy flavour, dry mango powder (amchur) for some tang, and asafoetida for some aroma.

• Oil- Mustard oil or any neutral oil is good.

• Water- Add 1 to 2 tbsp of it if required, like if you feel the mixture is dry. If it has good moisture itself, don’t add.

How to make besan shimla mirch recipe

1. Add the gram flour in a pan on medium heat and sauté it until it becomes aromatic.

2. It takes roughly 3 to 4 minutes; then keep it aside by transferring it to a plate.

3. Heat 2 tbsp oil in a kadai with 1 tsp of cumin seeds and a pinch of asafoetida.

4. When they start spluttering, add the chopped capsicums.

5. Season with all the spices: 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/3 tsp cumin powder, 1/2 tsp dried mango powder, and 1 tsp salt.

6. Mix them well and sauté until the capsicum turns aromatic.

7. After two to three minutes, add 1/3 cup of roasted gram flour.

8. Mix very well so that the gram flour is coated well with the capsicum. Add 1 tbsp of water, cover with a steamer, and cook until the capsicum turns a little soft.

9. After they get that texture, turn off the flame; it takes roughly 4 to 5 minutes.

Serve this besan shimla mirch hot or warm with soft phulkas, paratha, alongside a bowl of yogurt or raita. You can also enjoy it with a side of dal and rice; pack this besan capsicum sabzi for a lunchbox too.

Top Tips

• Avoid using raw gram flour; roast it until it turns aromatic before adding in the capsicum.

• Always sauté the capsicum for a few minutes with spices so that it absorbs the flavour properly.

• When mixing the roasted flour it also mixed well with every piece of capsicum for the best texture.

• If required, add some water to prevent dryness.

• Lastly, you can add some coriander leaves to enhance the flavor.