Indian🥬 Vegetables

Bharwa Shimla Mirch – Stuffed Capsicum with Spiced Filling

Name: Bharwa Shimla Mirch – Stuffed Capsicum with Spiced Filling
Total time: 1 h
Yield: 8 servings
Cuisine: Indian
Ingredients: ½ cup roasted peanuts; ½ cup roasted chana dal; 1 ginger; 10 garlic cloves; 6 green chillies; 3 tbsp coriander seeds; 2 tsp fennel seeds; 2 tsp cumin seeds; 3 tbsp oil; 5 onions; ½ tsp turmeric powder; 2 tsp Kashmiri chilli powder; 1 tsp amchur powder; ¼ tsp asafoetida powder; ½ tsp salt; ½ tsp black salt (kala namak); 1 tsp chaat masala powder; 1 tsp garam masala powder; 1 fresh coriander leaves; 8 capsicum (bell peppers)

⏱ 60 min🍽 Serves 8

A classic Indian side dish featuring fresh bell peppers stuffed with a flavorful spiced filling made from roasted peanuts, chana dal, and aromatic spices. The capsicums are pan-roasted until tender and can be served as a delightful accompaniment to any main course.

Adapted from a video by HomeCookingShow

Make This Bharwa Shimla Mirch and You'll Never Cook Capsicum Any Other Way

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Ingredients

roasted peanuts½ cup
roasted chana dal½ cup
gingerlarge piece, roughly cut1
garlic cloves10
green chillies6
coriander seedswhole3 tbsp
fennel seeds2 tsp
cumin seeds2 tsp
oil3 tbsp
onionsmedium-sized, finely chopped

Steps

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1
Add roasted peanuts and roasted chana dal to a mixer jar and grind them together into a fine powder. Transfer to a bowl and set aside.
2
Add roughly cut ginger, garlic cloves, green chilies, coriander seeds, fennel seeds, and cumin seeds to the mixer jar. Grind without adding any water into a coarse mixture.
3
Heat 3 tablespoons of oil in a wide pan or kadai. Once hot, add finely chopped onions and sauté until they turn golden brown.
4
Add the coarse ground masala mixture and combine well with the onions. Continue sautéing for about 5 minutes on medium flame.
5
Add all the spice powders in sequence: turmeric powder, Kashmiri red chili powder, amchur powder, asafoetida powder, salt, and black salt. Mix well for about a minute, adjusting salt to taste.
6
Add the ground peanut and chana dal powder and mix everything together thoroughly.
7
Stir in chaat masala powder, garam masala powder, and freshly chopped coriander leaves for extra flavor. Keep the flame low to prevent the masala from burning.
8
Turn off the heat after about a minute and allow the filling mixture to cool.
9
Gently cut into the center of each capsicum and carefully clean the inside, removing seeds and the white membrane.
10
Stuff each capsicum generously with the cooled filling mixture until full. Prepare all capsicums in this manner.
11
Add a little oil to a wide pan with a pinch of salt. Gently place the stuffed capsicums on the pan and roast them on all sides over medium-low heat.
12
Cover the pan and cook the capsicums. Check at intervals, flip them on all sides, and ensure they cook evenly. Maintain medium-low heat throughout.
13
Slow cook for approximately 30 minutes total until the capsicums are perfectly cooked on all sides. Remove from the pan and serve hot.

Bharwa Shimla Mirch – Stuffed Capsicum with Spiced Filling

Ingredients

Steps

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