Step-by-step pictures of the recipe for stuffed capsicum. This delicious bharwa shimla Mirch is a Punjabi-style preparation where bell peppers (capsicum) are crowded and cooked with a spiced mashed potato filling. This delightful side dish goes well with any North Indian meal.
This recipe for Punjabi bharwa is how I prepare this dish, and all love it. Sometimes I add green peas to the potato stuffing. The stuffing can be made in many ways, with ingredients such as paneer or gram flour.
In India, stuffed vegetable dishes are trendy. The blog has a few more bharwa recipes (meaning stuffed).
The majority of the time, I bake the stuffed capsicum. This post will show you how to cook stuffed capsicums in a pan. I get many requests from people who want to make stuff without an over.
If you have an oven, then air fry or bake the capsicum. It is easier to bake them than sauté and cook them in a skillet. This dish can be prepared with green, red, orange, or yellow bell pepper.
Use 2 or 3 types of bell peppers to create a colorful dish.
Use small or medium bell peppers, which are easier to fill and cook. Large capsicums will only cook evenly if they are baked.
Bharwa Shimla Mirch is best served with rotis and raita. These stuffed capsicums can be served as a side.
This dish is also an excellent tiffin lunch paired with paratha or roti.
How to Make Stuffed Capsicum
Then, rinse 4 to 5 medium potatoes in clean water. Boil the potatoes until they are fully cooked and completely tender. Peel and grate potatoes. Keep aside.
Remove the tops from 4 to 5 capsicums, medium to large. Remove the seeds. Rinse the seeds in water, then pat them dry with a towel. Keep aside.
Heat one tablespoon of oil in a small pan. On low heat, fry 1/2 teaspoon of cumin. Add 1/4 cup finely minced onion.
Stir frequently, sauté the onions until translucent. Add one chopped green chili (approx. 1/2 to 1 teaspoon).
Add the ingredients to the mixture and stir.
1/4 teaspoon turmeric powder.
1/4 teaspoon red Chili Powder.
Asafoetida – Optional: 1 pinch (hing).
Mix everything and add the potatoes.
Add the ingredients and sauté the potatoes for two minutes.
Garam masala powder, 1/4 to 1/2 teaspoon.
Use 1/4 teaspoon of lemon juice instead of 1/2 teaspoon of mango powder.
Add two teaspoons of chopped coriander. This spiced potato stuffing can be heated or cooled.
Stuff the mixture of potatoes and capsicum with a spoon or your hands.
Cooking Stuffed Capsicum
You can either bake or sauté them in a pan. The baking instructions are listed in the recipe details below.
To Saute, heat 1 to 1.5 tablespoons oil in a pan (kadai) or wok and place the stuffed capsicum in it. You can use any oil with a neutral flavor.
Cover the pan and cook the stuffed capsicum on low heat.
Check the capsicums frequently every 5-6 minutes. Keep changing the sides so that they are all cooked. Check, flip the sides, and then cover the pan once more.
The open side of the potato must also be touching the pan. You can see how the different sides are cooked in the picture below. The capsicum will turn golden and wrinkled. I have cooked bell peppers for a long time.
Continue to check the capsicum, then change the sides. Cover again until the capsicum is cooked. It took me around 25 minutes to cook them at a low temperature.
Garnish the capsicums with mint or coriander leaves. Serve them hot or warm, with rotis or bread. Pair with a salad, raita, or yogurt.
You can also add grated cheese or paneer to the dish.
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Stuffed Capsicum | Bharwa Shimla Mirch
Bharwa Shimla mirch is a recipe involving green bell peppers stuffed with a spiced mashed potato filling and then cooked further.
Print Pin Savings Prep Time30minutes minsCook Time25minutes minsTotal Time55minutes minsCuisineNorth Indian, PunjabiCourseSide DishDietVeganDifficulty LevelModerate.
Making Stuffing
Rinse the potatoes thoroughly. Boil them until they are completely cooked and tender. Peel and grate potatoes. Keep aside.
Remove the capsicum’s top. Remove the seeds. Rinse the seeds in water, then pat them dry with a towel. Keep aside.
Heat oil in a small pan. On low heat, fry the cumin and then add the chopped onions.
Stir frequently while sautéing the onions until they turn translucent. Add the chopped green chilies.
Stir again, and add the turmeric powder, red Chili Powder, and Asafoetida. Stir again.
Mix everything and add the potatoes.
Add the dry mango powder, garam masala powder, and salt after sautéing for 2 minutes.
Add chopped coriander and stir well. This spiced potato stuffing can be heated or cooled.
Stuff the mixture of potatoes and capsicum with a spoon or your hands.
Before you fill the capsicums with spiced mashed potato, brush or rub oil on the outside of the capsicums if baking.
You can now bake or sauté the stuffed capsicums in a pan.
For Cooking Stuffed Capsicum In A Pan
Place the stuffed capsicums in a pan, kadai/wok, with oil.
Cover the pan, and cook the stuffed capsicum on low heat.
Check the capsicum every 5-6 minutes and continue to turn the side so that both sides cook evenly. Check, flip the sides, and cover the pan once more.
The open side of the potato must also touch the pan. The capsicum will turn golden and wrinkled.
Continue to check and change sides, then cover them again until they are well cooked. On low heat, it took me 25 minutes to cook them.
Serve these potato-stuffed capsicums hot or warm with rotis or bread.
You can also serve it with curd or raita. Add grated cheese, paneer, or both to the dish.
It can be packed in a box along with plain paratha or chapati.
