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Looking for a light, nutritious dish that’s bursting with flavor and ready in just 20 minutes? Dahi Shimla Mirch, or Curd Capsicum, is a North Indian-style sabzi that combines the crunch of capsicum with the creamy tang of curd (yogurt). It’s perfect for lunch or dinner and pairs beautifully with chapati or rice.

Ingredients

• 2 medium-sized capsicums (green bell peppers), chopped
• 1 cup fresh curd (yogurt), whisked
• 1 tbsp oil or ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Method

1. Heat oil in a pan and add cumin and mustard seeds. Let them splutter.
2. Add chopped capsicum and sauté for 5–6 minutes until slightly tender but still crisp.
3. Sprinkle turmeric, red chili powder, and salt. Mix well.
4. Lower the flame and add whisked curd slowly, stirring continuously to avoid curdling.
5. Cook for 3–4 minutes until the curd blends well and forms a smooth gravy.
6. Garnish with chopped coriander and serve hot.

Why You’ll Love It

• Quick to make – just 20 minutes!
• Rich in probiotics from curd
• Low in calories, high in fiber
• Vegetarian & gluten-free