Besan Wali Shimla Mirch is a traditional North Indian stir-fry made using capsicum (bell peppers) and gram flour (besan). What makes this dish special is the way roasted besan binds the spices together, creating a rich, nutty, and slightly crunchy coating over soft, juicy capsicum.
This recipe is quick, wholesome, and naturally gluten-free, which makes it perfect for busy weekdays, lunchboxes, or even as a side dish for your everyday meals. The addition of roasted peanut-sesame powder adds extra depth of flavor, while a hint of jaggery and lemon juice balances the spice beautifully.
It cooks in just 10–15 minutes, requires minimal ingredients, and pairs wonderfully with roti, paratha, or dal–rice. Whether you’re new to Indian cooking or looking for something different to add to your weekly menu, this flavorful dry sabzi is exactly what you need.
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Ingredients
- Green capsicum (bell pepper) – 2
- Gram flour (besan) – ¼ cup
- Roasted peanut & sesame powder – ¼ cup
- Tomato, chopped – 1
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Green chili, chopped – 1
- Curry leaves – 1 sprig
- Ginger, chopped – ¼ tsp
- Dried red chilies – 2
- Asafoetida (hing) – a pinch
- Turmeric powder – ¼ tsp
- Red chili powder – ¼ tsp
- Coriander powder – ½ tsp
- Garam masala – ⅛ tsp
- Salt – to taste
- Jaggery – ½ tsp (optional)
- Water – 2 tbsp
- Fresh coriander, chopped – 1 tbsp
- Lemon juice – from ½ slice
Method
Step 1 – Dry Roast the Gram Flour
- Firslty, heat a pan on low flame and add the gram flour (besan).
- Now roast it gently, stirring continuously to prevent burning.
- When the besan turns light golden and releases a nutty aroma, remove it from the pan.
Roasting the besan properly is crucial. Undercooked besan tastes raw, while over-roasted besan becomes bitter.
Step 2 – Prepare the Tempering (Tadka)
- In the same pan, heat 2 tablespoons of oil.
- Add mustard seeds and cumin seeds; allow them to crackle.
- Add chopped green chili, curry leaves, dried red chilies, ginger, and a pinch of asafoetida.
- Sauté for a few seconds until aromatic.
- Add the chopped tomato and cook for 2–3 minutes until soft.
Step 3 –Add the Spices
- Mix in turmeric powder, red chili powder, coriander powder, and garam masala.
- Add the chopped capsicum and combine well with the masala.
Step 4 – Cook the Capsicum
- Cover the pan and cook on low-medium heat for 5–7 minutes.
- Check occasionally to prevent overcooking.
- The capsicum should be slightly soft but still hold its shape.
Step 5 – Add the Besan & Peanut-Sesame Mix
- If the sabzi looks dry, add 2 tablespoons of water.
- Add salt to taste.
- Mix in the roasted peanut-sesame powder and the roasted besan.
- Add jaggery if using—this gives a beautiful flavor balance.
- Stir well so everything coats the capsicum evenly.
- For a dry sabzi, cook for 1–2 minutes more.
- For a softer texture, add a splash of water and mix lightly.
- Now turn off the flame.
- Add fresh coriander and a squeeze of lemon juice.
- Mix well and serve hot with roti, phulka, paratha, or dal–rice.
Tips & Tricks
- Roast the besan on low heat only this prevents burning and ensures the best nutty flavor.
- Don’t overcook the capsicum, it should remain slightly firm for the best taste and texture.
- Add water gradually, besan absorbs moisture quickly, so adjust water based on whether you prefer a dry or moist sabzi.
- Peanut-sesame powder enhances texture. If you don’t have it, you can skip it—but it adds a wonderful richness.
- Add jaggery for balance. It rounds off the flavors without making the sabzi sweet.
- Great travel food. Since it’s a dry sabzi, it stays fresh for hours in a lunchbox.
