Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi

Step 1: To begin making Shimla Mirchi Panchamrut Recipe, first prep all the ingredients and keep them ready

Step 2: The first step is to make the masala

Step 3: Heat a small pan over medium heat; add the cloves, cinnamon, black pepper, coriander seeds, cumin seeds, methi seeds and roast for a minute until the aromas of the spices come through

Step 4: Once roasted, add the grated coconut and roast for a minute more and turn off the heat

Step 5: Allow the mixture to cool a bit

Step 6: Add the roasted masala into a small jar of the mixer grinder along with the peanuts and tamarind

Step 7: Blend to make a powder without adding any water

Step 8: This fresh masala will go over the cooked capsicum mixture

Step 9: Keep this aside

Step 10: Into a pressure cooked, add the raw peanuts along with 1/4 cup of water and pressure cook for 2 whistles

Step 11: After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat

Step 12: Allow the pressure to release naturally

Step 13: Once released, open the cooker and keep the cooked peanuts aside

Step 14: Heat coconut oil in a pan; add the mustard seeds and methi seeds and allow it to crackle

Step 15: Once it crackles, add the asafoetida and give it a stir

Step 16: Next add the cashew nuts and capsicum and sprinkle a little salt and turmeric powder

Step 17: Give the mixture a stir

Step 18: Cover the pan and cook the capsicum until it is just about cooked

Step 19: Take care not to overcook the capsicum and ensure it has a firm texture and is also cooked with a good bite

Step 20: Once the capsicum has reached that stage, stir in the freshly roasted and ground masala, jaggery and the cooked peanuts into the cashew and capsicum mixture

Step 21: Give it a stir until all the ingredients are well combined

Step 22: Check the taste and add more salt if required and stir

Step 23: Cover the pan and simmer the Shimla Mirchi Panchamrut for another 3 to 4 minutes so the masalas get well absorbed making the sabzi flavourful and tasty

Step 24: Once done, turn off the heat and transfer the Shimla Mirchi Panchamrut to a serving bowl and serve hot

Step 25: Serve the delicious Shimla Mirchi Panchamrut with Muga Ambat Recipe , hot rice and phulka for a wholesome meal