I enjoy putting a creative spin on everyday meals so the family never gets bored eating the same vegetables. This Jhatpat Shimla Mirch is one such recipe. It is super delicious and comes together really quickly, which is why it’s called ‘jhatpat’. I also make a video every time I post a recipe, for those who prefer watching over reading.
To make this recipe, start by roasting the bell pepper strips in a dry pan, this helps speed up the cooking process and give charred marks. This dish works best with green peppers, as the coloured ones tend to be slightly sweet, while green peppers have a sharper flavor. In another pan, heat some oil and roast coarsely ground coriander seeds. Then, sauté sliced onions—I prefer slicing them crosswise for better texture. Next, add ground ginger and garlic and cook briefly before adding chopped tomatoes and seasoning with turmeric powder, red chili powder, and salt. Once the masala is cooked through, here comes the interesting flavorful twist: stir in some desiccated coconut and smooth peanut butter. It really takes the dish to the next level!
It doesn’t get any easier than this. Stir-frying is one of the simplest cooking techniques, and since this recipe uses just a handful of ingredients, it’s bound to become a family favorite. Whether you’re after a light meal, a quick prep, or the perfect side dish, this is one of those stir-fry recipes you’ll come back to again and again. Simple, satisfying, and full of flavor, it checks all the boxes. My family absolutely loves it, and it pairs beautifully with both Indian and Thai meals.
Ingredients
- 2 green bell peppers
- 1 onion, sliced (I like to slice crosswise for this one)
- 1 heaped tsp ground ginger & garlic
- 1 heaped tbsp peanut butter
- 1 tbsp desiccated or finely shredded unsweetened coconut
- 1 large tomato
- 3/4 tsp coriander seeds
- 1/2 cup water or as needed
- 1 tbsp oil
Instructions
- In a dry pan, roast the bell pepper strips until charred marks appear. Set aside.
- Heat oil in another pan.
- Once hot, add the coarsely ground coriander seeds and fry briefly.
- Add the sliced onions and sauté until the edges are browned.
- Stir in the ground ginger and garlic. Fry for about a minute, until it turns evenly brown.
- Add chopped tomato, salt, red chili powder, and turmeric powder. Cook until the tomato becomes pulpy and well-roasted. Add a splash of water if needed to soften the tomatoes faster.
- Add peanut butter and coconut. Mix well.
- Pour in the water and bring to a boil.
- Add the charred bell peppers, cover, and cook for 5 minutes.(This is a semi-dry dish. As it rests, the gravy thickens and coats the peppers).
- Serve with chapati and a side of daal if preparing as part of an Indian meal.
- If serving for a thai meal, serve with jasmine rice and a light Thai-style soup or salad on the side.
angiesrecipes
Must be very tasty with peanut butter, coconut and spices.