bharwa shimla mirch

Bharwa Shimla Mirch is a delicious recipe of green bell peppers stuffed with spiced potatoes.

Bharwa Shimla Mirch

potatoes

onion, (finely chopped or ¼ cup finely chopped onion)

green chili, (chopped)

cumin

turmeric powder

red chili powder

mango powder

Garam Masala

coriander leaves ((cilantro leaves))

oil onions

salt

First, boil the potatoes till they completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.

Slice off the tops of the capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel. Keep aside.

In a small frying pan, heat oil. Fry the cumin first and then add chopped onions.

Saute the onions till translucent. Add chopped green chilies.

Stir and then add turmeric powder, red chili powder, asafoetida. Stir again.

Add the potatoes and mix everything.

Saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.

Stir well and then add chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.

With a spoon or with your hands, stuff the potato mixture in the capsicum.

If baking, then brush or rub oil outside the capsicum, before you stuff them with the spiced mashed potatoes.

Now you can bake the stuffed capsicum in an oven or saute in a pan.

making stuffing

Heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.

Cover the pan and allow the stuffed capsicum to cook on a low flame.

You will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again.

You also have to place the open potato side touching the pan. The capsicum will get golden and wrinkled.

Continue to check, change the sides and then cover again till they are cooked well. It took me about 25 minutes to cook these on a low flame.

Garnish with coriander or mint leaves and serve these potato stuffed capsicum  hot or warm with rotis, bread or as a side dish.

for cooking stuffed capsicum in a pan

Green peppers stuffed with a spicy potato filling! These Bharwa Shimla Mirch make a great addition to any Indian meal. They are also vegan.

potatoes (boiled & mashed, around 2-3 medium potatoes)

small bell peppers (capsicum/shimla mirch) (each weighing around 75-80 grams)

cumin seeds

fennel seeds

whole coriander seeds (crushed)

hing (asafoetida)

onion

green chili (chopped)

coriander powder

garam masala

amchur (dried mango powder)

red chili powder (or to taste)

salt (or

cilantro

Before you start, wash the bell peppers and then dry them. Cut the top and discard. Then remove the seeds and stems from inside to make it hollow for the filling.&nbsp;You may also need to cut down the bottom of some of the peppers slightly if they are wobbly. This is to make sure that they are able to stand upright in the pan while cooking.

For the filling, start by boiling the potatoes until soft and done. You can do this using a regular pressure cooker, 8-9 whistles on high heat or use an Instant Pot, 10-12 minutes on high pressure with natural pressure release.

Let the potatoes cool down, then peel and mash with a potato masher. Set aside.

Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds. Saute for 30 seconds until the seeds sizzle.

Then add the hing, followed by chopped onion and green chili and stir. Saute the onions for 3 minutes until soften

Add in the mashed potatoes and mix. Then add the spices- coriander powder, garam masala, amchur, red chili powder. Also add the salt. Mix everything together.&nbsp;

Cook for 1 minute and then add in chopped cilantro. Mix and remove pan from heat.

Now, take each of the prepared bell peppers and fill them all the way to the top with the prepared potato mixture. Press tightly so that potatoes don't fall out while cooking the peppers.

Heat the remaining 2 tablespoons of oil in the pan on medium heat. Once oil is hot, lower the heat to low. Add the prepared bell peppers into the pan carefully. Close the lid and cook for 3 minutes.

After 3 minutes, change sides of the bell pepper using a tong and cook again for 3 minutes. After 3 minutes again change the side. Basically you cover and cook for around 20 to 25 minutes on low heat, changing sides of the pepper every 3 minutes or so making sure it gets cooked from each side. Make sure to also turn them upside down so that the potato filling gets nicely roasted from top. Remember to keep the heat to low at all times.&nbsp;

The skin of the peppers will soften and wrinkle up once cooked.

Once done, remove each pepper from the pan carefully using a tong. Serve bharwa shimla mirch with roti or paratha and enjoy!

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Bharwa Shimla Mirch

Top 2 bharwa shimla mirch recipes from across the web

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Bharwa Shimla Mirch

Bharwa Shimla Mirch

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