Begum Kee Mirch

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 4 Capsicum - Red, Orange, Yellow, Green - 1 each
  • 1 Large onion
  • 2 cups cashews
  • 5-6 cloves
  • 5-6 black pepper
  • 1 cinnamon stick
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 5-6 green chilli
  • 2 cups yogurt
  • 1/4 inch ginger
  • 1/2 tsp saffron
  • coriander leaves for garnish

How to Make Begum Kee Mirch

  • Grind cashews, cloves, black pepper, cinnamon stick, green chilly and ginger well together Add yogurt to the above mixture and blend it into a fine paste.
  • Cut Capsicum and onions into thin slices of around 3 inch long.
  • Heat ghee in a kadhai(preferably earthen-ware).
  • Add cumin seeds to the ghee.
  • After the seeds start breaking, add onions to it.
  • Shallow fry it for 2-3 minutes or until it becomes golden brown.
  • Add Capsicum to it and stir fry it for 5 mins till it becomes tender.
  • Add the spiced paste, saffron and a cup of water and let it cook for 5-7 mins over a low flame.
  • Add salt to taste.
  • Garnish it with coriander leaves and serve it hot with pulav or any Indian breads.