Bharwan Shimla Mirch is usually made with a stuffing of paneer and peas, masala and fresh herbs, but this diabetes friendly version has been amped up with protein by addition of paneer. It is usually served as a starter, but its gravy versions are also very popular - where the stuffed Shimla Mirch is cooked in tomato masala.Disclaimer: The recipes designed are suggestive and should not be considered as medical advisory or recommendation in any manner. Such recipes do not undermine the importance of an active lifestyle and the contribution of other nutrient-rich foods in any manner. Kindly consult your Dietitian/Doctor for specific health issues.
Add amchur powder, MAGGI Masala-ae-Magic and salt to taste. Mix well and then add coriander leaves and mix again.
Step 4
25 Min
Divide the mixture into four portions and stuff into the capsicum with a spoon. In a frying pan, heat the remaining oil and place the capsicum on a low flame and cove the pan.. Every 3-4 minute, turn the sides, cover and continue to cook. Also turn over onto the open filling side and cook till golden brown.
Step 5
1 Min
Serve hot.
Step 1
of
5
Slice off the tops of the capsicum, remove the seeds, rinse in water and dry them.
Add amchur powder, MAGGI Masala-ae-Magic and salt to taste. Mix well and then add coriander leaves and mix again.
Step 4
of
5
Divide the mixture into four portions and stuff into the capsicum with a spoon. In a frying pan, heat the remaining oil and place the capsicum on a low flame and cove the pan.. Every 3-4 minute, turn the sides, cover and continue to cook. Also turn over onto the open filling side and cook till golden brown.
Step 5
of
5
Serve hot.
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