You Can Swear By The Recipe Of Bharwa Shimla Mirch by Chef Kunal

Punjabis are true foodies and every Punjabi dish is remarkable. Among so many loved Punjabi dishes is bharwa shimla mirch or stuffed capsicum. This is a vegetarian dish in which capsicum is stuffed with boiled potatoes and even paneer. Stuffed capsicum is something that would go well in kitty parties or small get-togethers.

Also Read: Use Capsicum To Make These 3 Sabzis At Home

Ingredients

For the stuffing

• 2 tbsp oil
• ½ tsp kalonji
• 1 tsp ginger (chopped)
• 1 tsp garlic (chopped)
• ½ cup onion (chopped)
• 1 green chili (chopped)
• ½ cup corn kernels (boiled)
• 1 cup potato (boiled and mashed)
• Salt to taste
• Pinch of black pepper (powdered)
• ½ tsp chili flakes
• 200 gm paneer
• Handful of coriander

For the masala

• 2 tbsp oil
• 1 bay leaf
• 10 black peppers
• 1 black cardamom
• ½ tbsp cumin
• 1 tbsp coriander whole
• 1 cup chopped onion
• 1 cup chopped ginger
• 1 tbsp chopped garlic
• 2 tsp turmeric
• 1 tbsp Kashmiri red chili powder
• 1 ½ tbsp coriander powder
• ½ tsp black pepper powder
• 1 green chili chopped
• 2 cups chopped tomatoes
• Salt as per taste
• Water as required

For Finishing

• 4 capsicums
• 2 tbsp oil
• 2 tbsp butter
• ½ tsp chopped ginger
• Salt to taste
• Pinch of kasuri methi
• Chopped coriander

Method

• Heat some oil in a pan.
• Add kalonji, chopped garlic, and chopped ginger, and give a light sauté.
• Now add in the chopped onions and green chili. Stir and cook until the onions become white and translucent.
• Next, add the boiled corn and cook for a few minutes.
• Then add boiled and mashed potatoes, salt, pepper, and chili flakes and mix.
• Mash in some paneer and cook for 1-2 minutes while mixing.
• Add in some chopped coriander and turn off the gas.
• Transfer onto a flat utensil to cool.
• Then, take a pan and add in bay leaves, peppercorns, black cardamom, cumin, and whole coriander and allow them to splutter.
• Now add in the chopped onions and cook while stirring for a few seconds.
• Add in the chopped ginger and garlic and give another stir.  Cook while stirring and scraping to bhuno or roast the masala.
• Meanwhile, prep the capsicum and cut them lengthwise from the center, and empty out the seeds with a spoon.
• Once the onions are brown add in the turmeric and red chili powder along with cardamom powder, black pepper powder, and chopped green chilies, and give a quick stir.
•  Then add in the chopped tomatoes and salt and bhuno or roast while stirring on high heat for 3-4 minutes.
• Once the water of the masala is reduced add in some water to prevent the masala from burning.
• Leave the masala on simmer while you stuff the capsicum.
• Take the stuffing and fill the cavity of the capsicum.
• Once the water from the masala has evaporated again, turn off the gas and remove the big whole spices. Add a little water to this to cool it down and puree in a mixer grinder.
• To cook the capsicum, heat a tawa on high flame and add a bit of oil.
• Place the capsicum on the tawa, stuffing side down. Cook on high flame for about a minute and then flip the capsicum.
• Cook the capsicums from all sides till you get an even colour but make sure that the capsicums remain crunchy.
• In the same tawa add some butter and chopped ginger.
• Cook for about 30 seconds and add in the masala by straining it directly on top of the tawa.
• Give a stir and add in kasuri methi and adjust consistency. Finish with some chopped coriander.
• To assemble, place the gravy on a serving plate and place the bharwa capsicums on top of it.

Enjoy!!