Shimla Mirch Kadhi

Shimla Mirch ( green capsicum) Kadhi

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This is truely a signature dish of Ram Singh’s Omni kitchen. I saw many drinking this Kadhi in cups. I too loved the taste immensely. A mix of curds, besan, tomatoes and spices, a sheer delight to the taste buds. I am very happy to share this recipe with you.

Ingredients

Green capsicum ( Shimla Mirch ) ( cut to big cubes ) – 2 cups

Besan ( Channa dhal flour ) – 1 and 1/2 tablespoons

Whisked thick curds – 3 cups

Water –  1 cup

Turmeric powder – 1/2 teaspoon

Kashmiri chilli powder – 1 and 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

Coriander powder – 1/2 teaspoon

Jeera powder – 1/2 teaspoon

To Grind To A Paste

Onion – 1 ( chopped )

Tomatoes – 3 ( chopped )

Garlic – 4 flakes( chopped )

Ginger ( chopped ) – 2 teaspoons

Green chilli ( chopped )- 1

To Season 

Ghee – 2 tablespoons

Oil – 2 tablespoons

Jeera – 1 teaspoon

Broken red chilli – 1

To Garnish

Finely chopped green coriander leaves – 1 tablespoon

Crushed Kasoori methi – little

Method

Heat a pan. Season. First sauté cubed pieces of Shimla Mirch on sim flame for 3 minutes. Remove and keep aside. In the same pan add the ground paste and fry on sim flame for 10 minutes till the raw smell goes. Cover and fry the paste to avoid splattering. Add all the dry spice powders salt and sugar. Mix well. Mix the curds, besan and water. Add the curd mix to the pan. Simmer for 5 minutes. Add the Shimla Mirch cubes that are fried. Stir well. Switch off the stove. Garnish and serve hot with Omni Bus Pulao.

Chef’s Tips

1) This Kadhi also goes well with plain rice, khichadi,roti and puri.

 

 

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