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Stuffed Capsicum / Bharwa Shimla Mirch Recipe / भरवा शिमला मिर्च रेसिपी

This is stuffed Capsicum recipe. Stuffing can be made with potato or paneer or corn, depending on your likings. This can be enjoyed with Roti / Paratha/ Bread. 

Bharwa sHIMLA mirch

Category : Main Course

Serves  – 2

Preparation Time: 15 minutes

Cooking Time: 20 minutes

About the Recipe

This is stuffed Capsicum recipe. Stuffing can be made with potato or paneer or corn, depending on your likings. This can be enjoyed with Roti / Paratha/ Bread. 

Ingredients

  • 3 small size capsicums
  • 2 boiled potatoes
  • 1 medium size onion
  • 1 inch ginger
  • 1 Green chili (optional)
  • Dry spices:  1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp chili flake, 1 tsp red chili powder, 1/2 tsp dry mango powder, salt to taste, 1 tsp cumin seeds and pinch of hing.
  • Oil for potato stuffing and for shallow frying

Stepwise Directions

Step 1- Wash capsicum and cut into half then take out all seeds. Grease oil inside of capsicum and sprinkle some salt and turmeric for marination and keep aside for 15 minutes.

Step 2 – Chop ginger, onion, and green chili into small pieces. And break boiled potatoes with your hand into small pieces. Take a pan and add 2 tsp oil and add Cumin seeds and hing. When cumin start creaking, add chopped ginger and cook for 1 minute then add chopped onion and cook for 2-3 minutes then green chili and cook for few more seconds. Now add turmeric and red chili powder and cook few seconds then add boiled potatoes and mix well. After this add other dry spices like, coriander powder, chili flakes, dry mango powder, salt to make then mix all spices with potatoes and cook for 1-2 minutes. Stuffing is ready keep aside.

Step 3 – Take non sticky pan and add 2 tbsp oil and add marinated capsicums for shallow frying. Fry them both side and cook around 60% and then take it out. Now fill potato stuffing in capsicums.

Step 4 –  Remove oil from same pan and place stuffed capsicums, cover them with lid. Now cook them for 5 minutes on low heat. Serve hot.

Note: Keep spice level high in potato stuffing, because capsicums will absorb some spices from stuffing.

Categories: BLOG, FOOD

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