Baghare Shimla Mirch | How to make Baghare Shimla Mirch

By Zeenath Muhammad Amaanullah  |  6th Oct 2016  |  
5 from 2 reviews Rate It!
  • Baghare Shimla Mirch, How to make Baghare Shimla Mirch
Baghare Shimla Mirchby Zeenath Muhammad Amaanullah
  • Prep Time


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About Baghare Shimla Mirch Recipe

Just gave a new twist to the ever so famous side dish of Hyderabad Deccan. Relish this beauty with biryanis, rotis, parathas or even plain rice.

Baghare Shimla Mirch is a popular aromatic and delicious dish. You can try making this amazing Baghare Shimla Mirch in your kitchen. This recipe requires 5 minutes for preparation and 25 minutes to cook. The Baghare Shimla Mirch by Zeenath Amaanullah has detailed steps with pictures so you can easily learn how to cook Baghare Shimla Mirch at home without any difficulty. Baghare Shimla Mirch is enjoyed by everyone and can be served on special occasions. The flavours of the Baghare Shimla Mirch would satiate your taste buds. You must try making Baghare Shimla Mirch this weekend. Share your Baghare Shimla Mirch cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Zeenath Amaanullah for inputs. In case you have any queries for Baghare Shimla Mirch you can comment on the recipe page to connect with the Zeenath Amaanullah. You can also rate the Baghare Shimla Mirch and give feedback.

Baghare Shimla Mirch

Ingredients to make Baghare Shimla Mirch

  • capsicum about 7 to 8. You can use any colour of your choice.
  • tamarind pulp of about 1 large lemon sized tamarind. Soak in hot water and squeeze out the juice. If using seedless tamarind, just soak it in hot water and blend into a smooth paste.
  • chilli powder 1 1/2 tbsp
  • salt to taste
  • cumin powder 1 tbsp
  • coriander powder 1 tbsp
  • turmeric 1/2 tsp
  • onions shallow fried in little oil and blended to a smooth paste about 3 large
  • sesame seeds and peanuts about 3 tbsp dry roasted and powdered finely
  • Curry leaves a fistful and cumin seeds about 1 tbsp for the tempering. If you wish you can even add a tsp of black mustard seeds
  • oil about 5 to 6 tbsp
  • Slit green chillies as needed

How to make Baghare Shimla Mirch

  1. In a non stick pot, heat the oil and add the cumin seeds and the curry leaves.
  2. Make two cuts in the capsicums lengthwise.
  3. Saute them on low flame.
  4. Do not stir.
  5. Add the onion paste and all the other masalas and the tamarind pulp too.
  6. Let it simmer on low to medium flame. Keep checking in between and also stir it lightly.
  7. If the gravy is too thick, adjust it with water and let it simmer for 20 to 25 mins.
  8. If you prefer it little more spicy, add slit green chillies also as needed.
  9. Serve it hot with biryani. It goes very well with it. A perfect combo. But you can also use it with rotis parathas or even plain rice.

Reviews for Baghare Shimla Mirch (2)

priyadarshini dehariya2 years ago

Its good

Shoba Bharathraj2 years ago