If you are looking for a quick, delicious, and satisfying dry vegetable dish, this Besan Shimla Mirch recipe is exactly what you need! Also known as capsicum with gram flour, this traditional Maharashtrian-style sabzi transforms simple bell peppers into a flavourful, nutty, and mouth-watering delight.
Cooking capsicum can sometimes feel a bit boring, but adding roasted besan (gram flour) takes the taste and texture to a whole new level. This quick capsicum sabzi is mildly spiced, slightly tangy from the tomatoes, and perfectly dry, making it an excellent choice for a daily meal or packing in a lunchbox.
The best part? This Besan Shimla Mirch recipe is highly beginner-friendly, requiring basic pantry ingredients and less than 20 minutes to make. Whether you pair it with warm chapatis, parathas, or enjoy it as a side with dal rice, this gram flour capsicum dish will surely become a regular favourite in your kitchen!
Also Read: Quick And Easy Bharwa Shimla Mirch Recipe | Stuffed Capsicum
Ingredients
- 300g Capsicum (Shimla Mirch), chopped into small pieces
- 1/2 small bowl Gram Flour (Besan)
- 1 medium Onion, finely chopped
- 1 medium Tomato, chopped (optional but recommended)
- 1 tsp Mustard Seeds (Rai)
- 1 tsp Cumin Seeds (Jeera)
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin-Coriander Powder (Dhana-Jeera powder)
- 1 tsp Garam Masala
- 1 tbsp Red Chilli Powder (adjust to your spice preference)
- 1 tbsp Ginger-Garlic & Green Chilli Paste
- A pinch of Asafoetida (Hing)
- A few Curry Leaves
- Fresh Coriander Leaves (chopped, use the stalks too for extra flavour!)
- Cooking Oil (1 tsp for roasting besan + 2 tbsp for cooking)
- Salt to taste
Step-by-Step Instructions
- Roast the Besan: Heat a tawa (skillet) or pan. Add 1 teaspoon of oil and the gram flour (besan). Roast it continuously on low heat for about 2 minutes until it smells beautifully fragrant and turns slightly golden. Remove from the pan and set aside.
- Prepare the Tempering: Heat 2 tablespoons of oil in a kadhai or pan. Once the oil is hot, add mustard seeds and let them crackle. Then, add cumin seeds, curry leaves, and a pinch of asafoetida (hing).
- Sauté Aromatics: Add the finely chopped onions and sauté until lightly browned. Then, add the ginger-garlic-green chilli paste and fry for one minute to remove the raw smell.
- Add Tomatoes: Toss in the chopped tomatoes and cook for another minute until they soften slightly.
- Mix the Spices: Turn the heat to low so the spices don’t burn. Add turmeric powder, cumin-coriander powder, garam masala, red chilli powder, and salt. Mix everything well.
- Cook the Capsicum: Add the freshly chopped capsicum pieces to your masala base. Mix thoroughly on low heat so the rich spices perfectly coat the capsicum.
- Cover and Steam: Cover the pan with a tight lid and let the Besan Shimla Mirch recipe cook for 5 to 7 minutes on low heat. Open and stir once in between to make sure it isn’t sticking to the bottom.
- Add the Roasted Besan: Once the capsicum is tender and cooked, add your pre-roasted besan to the pan. Turn the heat to medium and mix very well to ensure there are no lumps in the flour.
- Final Steam: Lower the flame again, cover the pan, and let it steam for 2 to 3 minutes so the besan absorbs all the fantastic flavours.
- Garnish and Serve: Turn off the heat, add fresh coriander leaves, and mix gently. Cover and let it sit for a minute to cool slightly—it becomes perfectly fluffy and separated!
Also Read: Spicy Shimla Mirch Matar Thecha Recipe | Perfect Side Dish
Cooking Tips
- Roast Besan Properly: Do not skip roasting the gram flour before adding it to the sabzi. Roasting removes the raw, powdery taste and gives the dish a beautiful nutty aroma.
- Keep the Heat Low: Always add dry spices and cook the capsicum on a low flame to prevent the spices from burning.
- Avoid Adding Water: This sabzi cooks perfectly in the steam generated by covering the pan. Avoid adding extra water, or the besan will turn sticky and mushy instead of light and fluffy.
Variations
- Vegan Version: You’re in luck—this recipe is naturally 100% vegan!
- Spicy Version: If you love heat, increase the amount of red chilli powder or add an extra chopped green chilli while sautéing the onions.
- Kids-Friendly Version: Skip the green chillies completely and reduce the red chilli powder. The mild, slightly sweet flavour of the cooked capsicum pairs perfectly with the besan and is usually a massive hit with kids.
- No Onion, No Garlic: You can easily skip the onion and ginger-garlic paste. Just temper with your basic spices and tomatoes, and the dish will still taste fantastic.
Serving Suggestions
This dry capsicum sabzi pairs perfectly with soft, hot Phulkas, Chapatis, or flaky Parathas. It also acts as an incredible side dish alongside a simple, comforting meal of Dal Tadka and steamed rice. Because it is a dry preparation, it is an ideal, mess-free recipe for office tiffins and school lunchboxes.
Also Read: The Secret to Unforgettable Shimla Mirch Sabzi
FAQs
Q1: Why is my Besan Shimla Mirch sticky?
A: A sticky sabzi usually happens if you add water during cooking or if the besan was not roasted properly beforehand. Always roast the besan until fragrant and let the capsicum cook in its own moisture for that perfect fluffy texture!
Q2: Can I skip adding tomatoes to this sabzi?
A: Yes, tomatoes are completely optional in this Besan Shimla Mirch recipe. Skipping them makes the sabzi even drier, but adding them brings a lovely hint of tanginess that balances the dish.
Q3: Can I use colourful bell peppers for this recipe?
A: Absolutely! You can mix green capsicum with red and yellow bell peppers to make the sabzi more vibrant and slightly sweeter.
Q4: How long can I store this sabzi?
A: This dry sabzi stays fresh in the refrigerator for up to 2 days when stored in an airtight container. Just reheat it lightly on a pan or in the microwave before serving.
Easy Besan Shimla Mirch Recipe | Quick Capsicum Sabzi
Ingredients
- 300 g Capsicum Shimla Mirch, chopped into small pieces
- 1/2 small bowl Gram Flour Besan
- 1 medium Onion finely chopped
- 1 medium Tomato chopped (optional but recommended)
- 1 tsp Mustard Seeds Rai
- 1 tsp Cumin Seeds Jeera
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin-Coriander Powder Dhana-Jeera powder
- 1 tsp Garam Masala
- 1 tbsp Red Chilli Powder adjust to your spice preference
- 1 tbsp Ginger-Garlic & Green Chilli Paste
- A pinch of Asafoetida Hing
- A few Curry Leaves
- Fresh Coriander Leaves chopped, use the stalks too for extra flavour!
- Cooking Oil 1 tsp for roasting besan + 2 tbsp for cooking
- Salt to taste
Instructions
- Roast the Besan: Heat a tawa (skillet) or pan. Add 1 teaspoon of oil and the gram flour (besan). Roast it continuously on low heat for about 2 minutes until it smells beautifully fragrant and turns slightly golden. Remove from the pan and set aside.
- Prepare the Tempering: Heat 2 tablespoons of oil in a kadhai or pan. Once the oil is hot, add mustard seeds and let them crackle. Then, add cumin seeds, curry leaves, and a pinch of asafoetida (hing).
- Sauté Aromatics: Add the finely chopped onions and sauté until lightly browned. Then, add the ginger-garlic-green chilli paste and fry for one minute to remove the raw smell.
- Add Tomatoes: Toss in the chopped tomatoes and cook for another minute until they soften slightly.
- Mix the Spices: Turn the heat to low so the spices don’t burn. Add turmeric powder, cumin-coriander powder, garam masala, red chilli powder, and salt. Mix everything well.
- Cook the Capsicum: Add the freshly chopped capsicum pieces to your masala base. Mix thoroughly on low heat so the rich spices perfectly coat the capsicum.
- Cover and Steam: Cover the pan with a tight lid and let the Besan Shimla Mirch recipe cook for 5 to 7 minutes on low heat. Open and stir once in between to make sure it isn’t sticking to the bottom.
- Add the Roasted Besan: Once the capsicum is tender and cooked, add your pre-roasted besan to the pan. Turn the heat to medium and mix very well to ensure there are no lumps in the flour.
- Final Steam: Lower the flame again, cover the pan, and let it steam for 2 to 3 minutes so the besan absorbs all the fantastic flavours.
- Garnish and Serve: Turn off the heat, add fresh coriander leaves, and mix gently. Cover and let it sit for a minute to cool slightly—it becomes perfectly fluffy and separated!
