Stuffed Capsicum | Bharwa Shimla Mirch
Bharwa Shimla Mirch with step by step photo and video recipe.
Stuffed capsicum is my childhood favourite sabzi. All of us in my family are very fond of Bharwa Shimla Mirch. I always love to eat it as a snack.
The sweetness of potatoes along with spicy and tangy spices filled in capsicum makes for a perfect combination.
My Mom used to cut it open from the top, I prefer to cut it into two halves. Though the taste remains the same, it’s just different in presentation. Also, if the size of Shimla Mirch is too large, it’s difficult at times to finish by one person when we have an elaborative spread.
This is a homely Punjabi version of the recipe. Though it is very rare that I have found this dish in restaurants if they prepare its always the gravy version of it.
This recipe of Stuffed Capsicum is –
1. Easy to make
2. Vegan and Gluten-Free
3. Vegetarian (of course)
Video Recipe –
More Punjabi sabzi recipes –
How to prepare for Bharwa Shimla Mirch –
To prepare for bharwa shimla mirch, boil and peel potatoes. Let them cool.
Cut capsicum into two halves. Deseed and remove all the excess white part.
Keep ready all the spices as suggested.
What type of Capsicum is best for Bharwa Shimla Mirch Recipe –
Ideally, the firm and straight green bell peppers are used for this recipe. Though any size is ok, I prefer using larger capsicums since I cut it into two halves.
If you are cutting the top for stuffing, you can also use smaller peppers.
With potato stuffing, I have tried only green bell peppers, but you can also use coloured capsicum as well.
How to make Bharwa Shimla Mirch Recipe at Home–
In a mixing bowl, mash or grate boiled potatoes. To it add all the suggested spices and other required ingredients and mix well. The stuffing is ready, set aside.
Cut capsicum into two halves or cut the top, if you prefer. Deseed and remove all the excess white part.
Fill the stuffing into capsicum. Heat oil in a broad pan. Arrange the capsicum in hot oil. Cover and cook on both sides till done.
Things to keep in mind while making Bharwa Shimla Mirch –
- Make sure to not over boil the potatoes. It should be perfectly done yet firm.
- The capsicum should be firm and cut into two equal halves.
- If cutting the top of capsicum to fill the stuffing, make sure to deseed it properly. Keep the top to use it later while serving.
- Do not overcook the capsicum, I like to keep it a bit crunchy.
- Covering the capsicum makes the cooking faster.
- I like to cut the capsicum into two halves so that while cooking, the potato side it develops a crisp crust which makes it even more delicious.
- Cook it in a broad pan so the capsicums are evenly arranged. Do not overcrowd.
Step by Step Bharwa Shimla Mirch Recipe –
Stuffing Preparation –
- In a mixing bowl add peeled potatoes. Grate or mash potatoes.
2. Add finely chopped onion, green chilli, coriander, salt, black salt, red chilli powder, coriander powder and amchur powder.
3. Mix everything well. Stuffing is ready, set aside.
Stuff the Capsicum with Masala-
- Cut the capsicum into two halves. Deseed and remove the excess white part.
2. Fill the stuffing generously.
Cook Stuffed Capsicum –
- Heat oil in a broad pan. Arrange capsicum evenly.
2. Cover and cook for 3-4 mins. on a low flame.
3. Uncover and brush oil over the potato stuffing.
4. Flip and cook on a low flame till potatoes develop a crisp crust. Do not flip a lot.
5. Flip once again, add a dash of water, cover and cook till capsicum is done.
6. Serve as a snack or side dish along with roti or paratha.
How to serve Stuffed Capsicum –
Stuffed capsicum makes for an amazing side dish along with roti or paratha. You can also serve it as a snack or appetizer.
To make a complete meal serve it with dal, raita, roti and salad.
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Bharwa Shimla Mirch
Ingredients
Stuffing
- Boiled Potatoes - 3 Nos.
- Salt to taste
- Black Salt to taste
- Finely Chopped Onion - 1 Medium
- Coriander & Green Chilli
- Red Chilli Powder - 1 Tsp
- Coriander Powder - 1 Tsp
- Amchur Powder - 1 Tsp
Other Ingredients –
- Capsicum - 5 Nos.
- Oil - 1 Tbsp
- Dash of water
Instructions
Stuffing Preparation –
- In a mixing bowl add peeled potatoes. Grate or mash potatoes.
- Add finely chopped onion, green chilli, coriander, salt, black salt, red chilli powder, coriander powder and amchur powder.
- Mix everything well. Stuffing is ready, set aside.
Stuff the Capsicum with Masala-
- Cut the capsicum into two halves. Deseed and remove the excess white part.
- Fill the stuffing generously.
Cook Stuffed Capsicum –
- Heat oil in a broad pan. Arrange capsicum evenly.
- Cover and cook for 3-4 mins. on a low flame.
- Uncover and brush oil over the potato stuffing.
- Flip and cook on a low flame till potatoes develop a crisp crust. Do not flip a lot.
- Flip once again, add a dash of water, cover and cook till capsicum is done.
- Serve as a snack or side dish along with roti or paratha.
Video
Notes
• Adjust spices as per taste.
• Do not overcook the capsicum.
• Make sure the boiled potatoes aren’t mushy.
• Adding fresh herbs to the stuffing adds a lot of flavours.
