Shimla Mirch Jhinga Sabzi Side DIsh Recipe

Shimla Mirch Jhinga Sabzi Side Dish Recipe

I have always wondered about the vegetable Shimla Mirch or Capsicum regarding its name, is it grown in Shimla or just named as it is. Shimla Mirch is used in may recipes from curries to sabzi or in almost all of the Chinese recipes particularly fried rice. In this recipe, dried prawns or Sukha Jhinga is used to enhance the taste of this Shimla Mirch Tasty Sabzi.

For Video Recipe click here: Capsicum with Dried prawns Sabzi

Capsicum is a healthy vegetable containing anti-oxidants and finds itself in varied dishes across all cuisines throughout the world. Serve this Shimla Mirch Jhinga Sabzi with Roti, Chapati or Rice. Have u Tried the Mooli Halwa, Sweet made using Radish. Also, checkout the above link to watch the complete recipe in action on my YouTube channel “Moms Food Diary”.


  • Capsicum 500 gm
  • Tomato 4 chopped
  • Coriander powder 1 tbsp
  • Garam masala powder 1 spoon
  • Turmeric powder 1 spoon
  • Red chilly powder 1 and 1/2 tbsp
  • Salt as per taste
  • Onion 2 big chopped
  • Coriander leaves a bunch
  • Ginger 40 gm
  • Garlic 1 bulb
  • Dried prawns (Jhinga) 50 gm


  • Firstly, Heat a vessel and add 2 tbsp oil
  • Add onion
  • Later, Fry until golden brown
  • Add tomato
  • Cook until dissolved
  • Later, On low flame add coriander powder
  • Similarly, Add red chilly powder
  • Mix for 30 sec
  • Further, Add capsicum, salt and turmeric powder
  • On medium flame cook for 1 min while constant stirring and mix it
  • Close lid and cook for 2 min on low flame and Mix it
  • Finally, Cook again for 2 min on low flame with lid closed.
  • Tasty Capsicum sabzi is ready. Serve Hot with Chapati or Rice.

Salads use chopped capsicum along with grated cabbage or also in soups. This recipe uses sun dried prawns which are easily available. Hence, this is a kind of fusion recipe of veg and non-veg ingredients, both compliment each other to make this recipe delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *