Bharwan Shimla Mirch Recipe (Stuffed Capsicum)

Ingredients

• Green Capsicum (Bell Peppers) - 4 medium-sized
• For the Stuffing:
• Potatoes - 3 medium, boiled and mashed
• Paneer - 1/2 cup, crumbled (optional)
• Onion - 1 small, finely chopped
• Ginger-Garlic Paste - 1 tsp
• Green Chili - 1, finely chopped (adjust to taste)
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/2 tsp
• Red Chili Powder - 1 tsp
• Coriander Powder - 1.5 tsp
• Amchur Powder (Dry Mango Powder) - 1/2 tsp
• Garam Masala - 1/2 tsp
• Fresh Coriander Leaves - 2 tbsp, chopped
• Oil - 2 tbsp (for stuffing)
• Salt - to taste
• For Cooking Capsicum:
• Oil - 3 tbsp
• Water - 1/4 cup (for steaming)

Instructions

1. 1

   Step 1: Prepare the Capsicums. Wash the capsicums thoroughly. Carefully cut off the top (stem end) and deseed them. You can either slice them in half lengthwise or keep them whole, just making a slit, leaving the stem intact. Lightly brush the insides with oil and sprinkle a little salt.

2. 2

   Step 2: Prepare the Stuffing. Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Add finely chopped onion and sauté until translucent. Add ginger-garlic paste and green chili, sauté for a minute. Add turmeric, red chili, and coriander powder. Cook for 1-2 minutes until fragrant.

3. 3

   Step 3: Mix the Stuffing. Add the mashed potatoes, crumbled paneer (if using), amchur powder, garam masala, and salt to the pan. Mix everything well and cook for 3-5 minutes, mashing occasionally, until the mixture is well combined and slightly dry. Stir in fresh coriander leaves. Let the stuffing cool slightly.

4. 4

   Step 4: Stuff the Capsicums. Carefully fill each prepared capsicum with the potato-paneer stuffing. Do not overstuff, but ensure it's packed firmly.

5. 5

   Step 5: Cook the Stuffed Capsicums. Heat 3 tbsp oil in a wide, heavy-bottomed pan or kadai. Arrange the stuffed capsicums in a single layer in the pan. Cover with a lid and cook on low-medium heat for 15-20 minutes, turning occasionally, until the capsicums are tender and slightly charred on all sides. Add 1/4 cup water, cover, and steam for another 5-7 minutes to ensure they are fully cooked and tender.

6. 6

   Step 6: Serve Hot. Garnish with fresh coriander leaves. Serve your delicious Bharwan Shimla Mirch hot as a side dish or main course with roti, paratha, or dal-rice.