Bharwan Shimla Mirch | Stuffed Capsicum Recipe (Restaurant Style)
Bharwan Shimla Mirch (Stuffed Capsicum)
Small capsicums stuffed with spiced potato — slow-cooked, restaurant-style
Bharwan shimla mirch — tender baby capsicums stuffed with a fragrant aloo masala filling of cumin, ginger-garlic, garam masala and fresh coriander, then cooked covered on very low heat until soft. A comforting North Indian side that pairs beautifully with roti, chapati, or a bowl of dahi.
Ingredients
Vegetables
- 7 small capsicums (shimla mirch)
- 4 large potatoes
Aromatics
- 3 green chillies, chopped
- Fresh coriander leaves, chopped
- Ginger and garlic, coarsely ground
Spices & Oil
- ⅓ cup oil (for the filling, plus 2 tsp for cooking)
- 1 tsp cumin seeds
- 1 whole dried red chilli
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- 1½ tsp garam masala
- 1 tsp salt (or to taste)
Instructions
- Cook the potatoes. 0:28 Pressure-cook the potatoes for 3–4 whistles until tender. Peel and coarsely mash; set aside.
- Prep the capsicums. 0:39 Wash the capsicums, slice off the tops, and deseed carefully, keeping the shells intact for stuffing.
- Make the filling. 2:02 Heat ⅓ cup oil in a pan. Add cumin seeds and the whole red chilli. Add the ginger-garlic paste and sauté briefly. Stir in turmeric, red chilli powder, and garam masala, then add the mashed potatoes and salt. Cook until the masala coats the potatoes. Finish with green chillies and coriander.
- Stuff and cook. 2:50 Fill each capsicum with the potato mixture. Place them in a wide pan with 2 tsp oil, cover tightly, and cook on very low heat until the capsicums are tender.
- Serve. 3:36 Serve hot with dahi, roti, or chapati. Small capsicums cook more evenly and taste especially delicious.
Pro tip: Choose small capsicums — they cook through gently on low heat without collapsing. Stuff firmly but don't overpack, and keep the flame very low under a tight lid so the peppers steam-soften without burning.
Devi's Delish · devisdelish.com