In the node detail page
Bharwan Shimla Mirch
- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Be careful not to burn the stuffed capsicum while shallow-frying them and to flip them every 1 minute to ensure even cooking. Sprinkle plain bread crumbs or some paneer on top of the stuffed potatoes before cooking them. Make sure that each part (top, bottom, and the sides) of the capsicum is well-cooked, or else hard, uncooked portions will spoil the taste of the dish.
- 5041 views
Stuffed vegetable dishes are considered a delicacy and are often served at special parties. Bharwan Shimla Mirch is a hot-favourite of this category. In this recipe, whole capsicums are de-seeded and stuffed with a mix of mashed potatoes, peas, paneer and spices. They go best with rotis and raita.
- Capsicum (Shimla mirch) (4 to 5)
- Potato, boiled (4 to 5)
- Onion, finely chopped (1)
- Green chillies (hari mirch), finely chopped (1)
- Cumin seeds (jeera) (½ tsp)
- MTR Haldi Turmeric Powder (½ tsp)
- MTR Lal Mirch Red Chilli Powder (½ tsp)
- Dry mango powder (amchur powder) (½ tsp)
- MTR Garam Masala (½ tsp)
- Coriander leaves (hara dhania), finely chopped (2 tsp)
- Oil (as required)
- Salt (to taste)
- Boil, peel and grate the potatoes. Keep aside.
- Clean, slice out the tops of and de-seed the capsicum.
- In a pan, heat oil and fry the jeera and onions in it. Keep sautéing till the onions become translucent.
- Next, add the chopped green chillies and stir. Then add in the MTR Haldi Turmeric Powder, the MTR Lal Mirch Red Chilli Powder, and hing.
- Add the mashed potatoes next and mix well.
- Sauté the mixture for about 2 minutes and then add the MTR Garam Masala, amchur powder and salt.
- Toss in the chopped hara dhania and mix well. The potato stuffing will now be ready.
- Using a spoon, stuff this mixture into the capsicum.
- Heat some oil on a flat pan and place the stuffed capsicum side-ways on it.
- Cover and allow the stuffed capsicum to cook on a low flame.
- Keep turning the capsicum so that all sides cook well.
- Serve hot with rotis or parathas.