To begin making Shimla Mirchi Panchamrut Recipe, first prep all the ingredients and keep them ready.
The first step is to make the masala.
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.
Once roasted, add the grated coconut and roast for a minute more and turn off the heat. Allow the mixture to cool a bit.
Add the roasted masala into a small jar of the mixer grinder along with the peanuts and tamarind.
Blend to make a powder without adding any water. This fresh masala will go over the cooked capsicum mixture. Keep this aside.
Into a pressure cooked, add the raw peanuts along with 1/4 cup of water and pressure cook for 2 whistles. After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once released, open the cooker and keep the cooked peanuts aside.
Heat coconut oil in a pan; add the mustard seeds and methi seeds and allow it to crackle.
Once it crackles, add the asafoetida and give it a stir.
Next add the cashew nuts and capsicum and sprinkle a little salt and turmeric powder. Give the mixture a stir.
Cover the pan and cook the capsicum until it is just about cooked. Take care not to overcook the capsicum and ensure it has a firm texture and is also cooked with a good bite.
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.
Give it a stir until all the ingredients are well combined. Check the taste and add more salt if required and stir.
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.
Once done, turn off the heat and transfer the Shimla Mirchi Panchamrut to a serving bowl and serve hot.