Stuffed capsicum or bharwan shimla mirch is a delicious and exotic recipe made from deseeded capsicum stuffed with spiced up mashed potatoes. Learn how to make this dish with step by step photos and detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Recipe Yield: 3 servings
- Capsicum (shimla mirch) - 3 (You may use red, yellow and green capsicum as well)
- Boiled potato - 3
- Green Peas - 1 cup
- Onion (pyaz) - 1 big size chopped
- Mustard seeds (sarson_ - 1 big spoon
- Green Chilli - 3 chopped
- Garlic petals (lehsun ki kali) - 6
- Haldi Powder - 1 tea spoon
- Black Pepper Powder (kali mirch powder) - 1/2 tea spoon
- Cumin Seeds Powder (jeera powder) - 1/2 tea spoon
- Red Chilli Powder (lal mirc powder) - 1/2 tea spoon
- Coriander Powder (dhaniya powder) - 1 tea spoon
- Mustard Oil (Sarson ka tel) - as per requirement
- Slice or cut the capsicum (shimla mirch) on the top (from where it is attached to the plant) and remove the seeds. Wash them well with water and keep aside to be used later.
- In a mixer jar take the mustard seeds (sarson dana) and garlic petals (lehsun ki kali) together to grind them into a fine paste. Transfer this paste to a plate and add the spices (haldi powder, kali mirch powder, lal mirch powder, dhaniya powder, jeera powder) and salt to it. Mix all the ingredients well to prepare the stuffing masala.
- Now mash the boiled potatoes and add 1 pinch of salt to it and mix.
- Heat a kadhai and add mustard oil (sarson ka tel) to it. Now add the chopped onion, green peas (hari matar) and 1 pinch of salt to it. Stir and allow the green peas (hari matar) to cook and become soft. (The salt will help the green peas (hari matar) to cook easily)
- Then add the stuffing masala (prepared in step 2) to the kadhai. Mix the masala with the onion and green peas (hari matar) and allow it to cook. After this add the boiled potatoes and mix again. Cook for some time and then turn off the flame. The stuffing is now ready to be used and allow it to cool a little.
- When the stuffing has cooled down enough to be touched with hands then press and fill it in the hollow capsicums (shimla mirch).
- Heat some mustard oil in a non-stick pan and then lower the flame. Now keep the stuffed capsicums on it to cook slowly. As the capsicum (shimla mirch) turn red on one side, flip them carefully to cook them on all sides. If required use more oil otherwise capsicum (shimla mirch) require very less oil for cooking.
- The stuffed capsicums are now ready to be served.
(Tips: Use low flame for cooking the stuffed capsicums (shimla mirch), so that they are cooked uniformly on all sides, retaining their color and do not turn black)