Are you looking for a way to add a burst of flavour to your daily meals? This Shimla Mirch Matar Thecha is the perfect side dish that transforms a simple lunch or dinner into something extraordinary. Originating from traditional Maharashtrian cuisine, this spicy chutney-like dish combines the heat of green chillies, the sweetness of fresh green peas (matar), and the crunch of capsicum (Shimla mirch).
Unlike a traditional fine paste chutney, this recipe has a coarse texture that tastes amazing with Bhakri, Chapati, or even plain Dal Rice. It’s quick, vegan, and packed with garlic and peanut flavours. If you are bored with regular sabzis and want a zesty side dish to elevate your plate, this easy capsicum and peas stir-fry is a must-try!
Also Read – Maharashtrian Mirchi Kanda Recipe | Spicy Chilli Onion Side Dish
Ingredients List:
- Green Chillies: 10–12 (adjust according to spice preference)
- Garlic Cloves: 10–12 (peeled)
- Cumin Seeds (Jeera): 1 tsp (divided use)
- Fresh Green Peas (Matar): 1/2 Cup
- Onion: 1 Medium (finely chopped)
- Capsicum (Shimla Mirch): 2 Medium (chopped into small pieces)
- Tomato: 1 Medium (chopped)
- Roasted Peanut Powder: 3 tbsp (coarse)
- Oil: 1-2 tbsp
- Salt: To taste
- Lemon Juice: 1 tsp (optional)
Also Read – Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
Step-by-Step Instructions:
- Roast the Base Ingredients: Heat a pan and dry roast the green chillies and garlic cloves until they get slightly charred spots. Add half of the cumin seeds and roast for a few seconds. Remove them onto a plate.
- Roast the Peas: In the same pan, roast the fresh green peas (matar) until they develop brown spots and are cooked through. Remove them as well.
- Coarse Grind: Place the roasted chillies, garlic, cumin, and peas into a mixer jar. Pulse it to make a coarse paste (do not make a fine puree).
- Sauté Aromatics: Heat oil in the same pan. Add the remaining cumin seeds. Once they splutter, add the chopped onion and sauté until translucent.
- Cook Capsicum: Add the chopped capsicum (Shimla mirch) and a little salt. Sauté on medium flame for 2–3 minutes until the capsicum softens slightly but retains some crunch. You can cover the pan for faster cooking.
- Combine Mixtures: Add the coarsely ground chilli-pea mixture to the pan. Mix well with the onions and capsicum.
- Add Tomatoes: Toss in the chopped tomato. Cook for another 2 minutes on medium heat until the tomatoes soften.
- Simmer: Adjust salt if needed. Cover the pan with a tight lid and let it steam cook for 5 minutes on low heat to let the flavours meld.
- Final Touch: Open the lid and sprinkle the coarse roasted peanut powder. Mix well and cook for 1 more minute.
- Serve: Ideally, squeeze a little lemon juice on top before serving for a tangy kick. Your Spicy Shimla Mirch Matar Thecha is ready!
Also Read – Spicy Green Chilli Side Dish: Quick Konkani Recipe
Cooking Tips for Better Results:
- Texture Matters: The secret to a good Thecha recipe is the texture. Ensure you pulse the mixer only 1-2 times so the mixture remains coarse (dardara) rather than a smooth paste.
- Adjusting Spice: If you prefer less heat, remove the seeds from the green chillies before roasting, or use a milder variety of chilli.
- Freshness: Use fresh, tender green peas for the natural sweetness that balances the spicy chillies. Frozen peas can be used, but fresh is best.
- Peanuts: Use roasted peanuts that are crushed coarsely. This adds a nutty crunch that is signature to Maharashtrian side dishes.
Variations:
- Vegan Version: This recipe is naturally vegan!
- Less Spicy / Kids Version: Reduce green chillies to just 1 or 2 and increase the quantity of capsicum and peas. You can also add a pinch of sugar to balance the heat.
- Herbal Twist: Add a handful of fresh coriander leaves or fenugreek (methi) leaves while sautéing the onions for an earthy flavour.
- Garlic Lover’s Version: Double the amount of garlic for a robust “Lasun Thecha” flavour profile.
Serving Suggestions:
- Traditional Pairings: Serve this hot with Bajra Bhakri, Jowar Bhakri, or soft Chapatis.
- Rice Meal: It acts as a perfect spicy pickle substitute with simple Dal Fry and Jeera Rice.
- Travel Food: Since this dish is oil-based and well-cooked, it travels well in tiffins and stays fresh for a day or two.
Also Read – Unique Dried Shrimp Recipe (Side Dish)
FAQs:
Q1: Can I use frozen peas for this recipe?
Ans: Yes, you can use frozen peas. Just thaw them and roast them quickly, as mentioned in the steps to remove excess moisture.
Q2: How long can I store this Shimla Mirch Thecha?
Ans: You can store this spicy side dish in an airtight container in the refrigerator for up to 3-4 days. Warm it up before eating.
Q3: Is this dish very spicy?
Ans: It is medium-spicy. The sweetness from the peas, onions, and capsicum balances the heat of the chillies. You can adjust the number of chillies to suit your taste.
Q4: What creates the authentic Maharashtrian taste in this dish?
Ans: The combination of roasted garlic, green chillies, and especially the roasted peanut powder gives it that authentic Maharashtrian “Thecha” flavour.
Spicy Shimla Mirch Matar Thecha Recipe | Perfect Side Dish
Ingredients
- Green Chillies: 10–12 adjust according to spice preference
- Garlic Cloves: 10–12 peeled
- Cumin Seeds Jeera: 1 tsp (divided use)
- Fresh Green Peas Matar: 1/2 Cup
- Onion: 1 Medium finely chopped
- Capsicum Shimla Mirch: 2 Medium (chopped into small pieces)
- Tomato: 1 Medium chopped
- Roasted Peanut Powder: 3 tbsp coarse
- Oil: 1-2 tbsp
- Salt: To taste
- Lemon Juice: 1 tsp optional
Instructions
- Roast the Base Ingredients: Heat a pan and dry roast the green chillies and garlic cloves until they get slightly charred spots. Add half of the cumin seeds and roast for a few seconds. Remove them onto a plate.
- Roast the Peas: In the same pan, roast the fresh green peas (matar) until they develop brown spots and are cooked through. Remove them as well.
- Coarse Grind: Place the roasted chillies, garlic, cumin, and peas into a mixer jar. Pulse it to make a coarse paste (do not make a fine puree).
- Sauté Aromatics: Heat oil in the same pan. Add the remaining cumin seeds. Once they splutter, add the chopped onion and sauté until translucent.
- Cook Capsicum: Add the chopped capsicum (Shimla mirch) and a little salt. Sauté on medium flame for 2–3 minutes until the capsicum softens slightly but retains some crunch. You can cover the pan for faster cooking.
- Combine Mixtures: Add the coarsely ground chilli-pea mixture to the pan. Mix well with the onions and capsicum.
- Add Tomatoes: Toss in the chopped tomato. Cook for another 2 minutes on medium heat until the tomatoes soften.
- Simmer: Adjust salt if needed. Cover the pan with a tight lid and let it steam cook for 5 minutes on low heat to let the flavours meld.
- Final Touch: Open the lid and sprinkle the coarse roasted peanut powder. Mix well and cook for 1 more minute.
- Serve: Ideally, squeeze a little lemon juice on top before serving for a tangy kick. Your Spicy Shimla Mirch Matar Thecha is ready!
