Fry the masala well until you see streaks of oil appearing. Saute for 30 seconds until the seeds sizzle. Place the stuffed capsicum on a baking tray and bake at 200 degrees c for 20 to 30 minutes (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled. Fry the cumin first and then add chopped onions. 5. Turn off the heat. 10- Heat the remaining 2 tablespoons of oil in the pan on medium heat. Peel and grate the potatoes. Both of these versions are equally delectable. For preparing this side dish, you cut the, Then you fill the hollow capsicum shells with the spicy potato mixture. This takes some time, but the end result is so worth it. For serving, first, arrange the masala on a serving platter. This potato filling is my favorite- it has so much flavor! Press tightly with a spoon, to make sure that stuffing doesn’t come out while cooking. ✓ has a spicy potato filling tucked inside the bell peppers, ✓ makes and excellent side dish to any Indian meal. This Indian Style Stuffed Capsicum is a stunningly looking colorful dry side dish which makes a great addition to your lunch/dinner table. - (substitute with ¼ teaspoon lemon juice if dry mango powder is not available. Stuffed vegetable dishes are quite popular in India. If it was up to me, I would eat this every day and not complain! Cut the top and discard. Admittedly I did adjust some of the spices but loved this new way to prepare stuffed peppers. 1. There are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or besan (gram flour). the recipe for capsicum masala or shimla mirch ki sabji is unique compared to other north indian or punjabi curries. Or in place of that, do you recommend something?? Spoon the hollowed capsicum/shimla mirch with potato mixture. also, adjust the amount of water to the desired consistency. Stir again. Skip hing (asafoetida) to make it gluten-free. Thanks for sharing In India the bharwa shimla mirch (stuffed pepper with spicy potatoes) was only made with green bell pepper. Then add the spices- coriander powder, garam masala, amchur, red chili powder. Saute the onions till translucent. Paprika or Deggi Mirch or Kashmiri Red Chili Powder, As an Amazon Associate I earn from qualifying purchases. Turn of the flame and add the crushed kasturi methi and the left over garam masala powder. This Punjabi bharwa shimla mirch recipe is how I make this dish at home and is liked by everyone. If you want to skip stir-frying the potatoes, then you can stuff. Cover the pan, and cook for 7 more minutes or until the capsicum is cooked through. Bharwa Shimla Mirch (Spicy Potato Stuffed Bell Peppers). I like to serve this bharwa shimla mirch with extra potato mixture. , US measuring cups are used (1 cup = 240 ml). additionally, add different coloured capsicum to make it look attractive. Cook on medium heat for 5 minutes. allow them to cool completely, and transfer to the same mixi. My name is Anupama, and I welcome you to My Ginger Garlic Kitchen, an Indian Food Blog, where I share my recipes, food styling and food photography tips, recipe videos and how to's. As the peppers age and ripen, their taste and color changes. sometimes I also add green peas to the potato stuffing. Add bell pepper, sugar and ghee. 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. add ½ tsp red chilli powder, ¼ tsp turmeric, ¾ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala powder , ½ tsp aamchur powder and salt to taste.