Kheema Shimla mirch is a dry Indian curry cooked with ground goat meat and bell peppers. Kheema is ground meat and Shimla mirch aka capsicum is bell pepper and these two pair well. This kheema Shimla mirch curry is served with rice or roti ~ Indian flatbread.
For the last week of this month’s blogging marathon, my theme is Flavors of India. The idea behind the theme is to cook those forgot dishes, or dishes that are not usually available in restaurants.
Today’s recipe is one that I first tasted at my aunt’s place and later become a regular at my place too. Though I use to like this kheema bell pepper curry when growing up, it doesn’t taste the same with the bell peppers we get here in the US. Hence, I seldom make it here and second, husband isn't very fond of this combination. If you are in India and get those desi Shimla mirch, which usually are small and not the hybrid variety that are big, do try this curry.
Cooking Time: 30 - 40 minutes
- 12 oz. or 340 grams Goat Kheema (approximate measure)
- 1 tsp. Chili Powder
- ½ tsp. Salt
- ½ tsp. Coriander Powder
- 1 tbsp. Ginger Garlic Paste
- Pinch of Turmeric
- 1 tbsp. Oil
- 2 tbsp. Oil
- 3 Cardamoms
- 2 Cloves
- ½ tsp. Shah Jeera ~ Caraway Seeds (I used cumin as I was out of caraway seeds)
- ½ small Onion chopped
- 3 small Green Chilies, cut into 2-3 pieces
- 1 tsp. Ginger Garlic Paste
- 1 tsp. Coriander Powder
- ¾ tsp. Chili Powder
- ½ tsp. Salt
- ¼ teaspoon Turmeric Powder
- 1 small - medium size Green Bell Pepper ~ Shimla Mirch ~ Capsicum, diced (about 1 cup after dicing)
- ¼ tsp. Garam Masala (store bought)
- Cilantro ~ Kothmir leaves, chopped for garnish
- Pre-cook Kheema - Wash kheema, squeeze kheema to remove as much water as possible or put in a colander to drain the water.
- Take kheema in a pan, add chili powder, salt, coriander powder, ginger garlic paste, turmeric, oil and mix well.
- Cook kheema stirring it frequently the first few minutes. Otherwise kheema could come together and form a big lump. Stir to break the lump. Keep stirring until kheema is crumbled.
- Once kheema is crumbled, cover and cook until kheema is tender & cooked.
- Curry - Heat oil in a separate pan. When oil is hot, add cardamom, cloves, cumin or shah jeera and let the spices roast.
- Add onions, green chilies and saute until onions are soft.
- Add ginger garlic paste and saute until raw smell of ginger is gone.
- Add coriander powder, chili powder, salt, turmeric and mix well.
- Add bell peppers and saute for a minute or two until bell peppers are lightly roasted in oil.
- Add cooked kheema, mix, cover and cook until bell peppers are soft.
- Uncover and fry until curry is done.
- Garnish with cilantro and serve with rice or flatbread.
- Precooking kheema is optional. If cooking the curry directly, follow the curry instructions and add kheema before bell peppers. Once kheema is almost cooked, add bell peppers and continue cooking until both kheema and bell peppers are cooked.
- Substitute goat kheema with soya granules for veggie version.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73
Priya Srinivasan says
Love that beautiful background usha, stunning clicks as usual!
That sounds very delicious. I would love to try it with soy granules.
Lovely recipe Usha!! And I must say I LOVE that background you shot it on!!
I've found that the capsicum that is sold in Farmers' markets here in summer comes very close in taste to the desi ones. Nice pics.
I should try the farmers market ones, Jayashree. Nowadays I pick it up from Indian store as I feel those are a bit better than the ones from regular stores.
Mireille Roc (@ChefMireille) says
what a new and interesting dish for me
The everyday recipes are flavorful but yet don't get the praise it deserves. Nice job on bringing these hidden gems for this theme 🙂
Sounds delicious. I agree that the unhybrid capsicum do taste yum. I think the kheema will be subed with soya granules or my favourite mushrooms.
Nisha Sundar says
That is so true Usha. I especially miss our red onions a lot.. This sounds very interesting!
Srivalli Jetti says
Oh what an interesting combination usha, during childhood, I have seen Amma making keema with peas, later we stopped adding those peas. Now seeing the capsicum, its very interesting.
Never prepared or had kheema with bell peppers. Sounds so interesting and unique and it looks absolutely delicious. Bookmarked to try on.
Sharmila -The Happiefriends Potpourri Corner says
Super delicious and yummy share!!
Priya Suresh says
Wow, this kheema sounds absolutely delicious, cant wait to make some soon.
I second kalyani. I thought about soya granules too. Great clicks
Sandhya Ramakrishnan says
Love your props and that is a great recipe. I agree that the bell pepper tastes so much different in India than here in US.
Cud easily sub the protein with soya granules I guess ! Loved ur newly painted board (backgriund)
Gayathri Kumar says
Looks so nice Usha..