Indian Main Course

Bharwan Shimla Mirch Recipe

Name: Bharwan Shimla Mirch Recipe
Prep time: PT15.00M
Cook time: PT35.00M
Total time: PT51.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 3 Units Medium Potato (Boiled & Mashed); 4 Units Green Capsicum; 3 Tablespoons Oil; 1/2 Teaspoonful Cumin Seeds; 1 Unit Onion (Chopped); 1 Unit Green Chillies (Chopped); 1/2 Teaspoonful Red Chilli Powder; 1/2 Cup Peas (Shelled); 1/2 Teaspoonful Amchur Powder; 1 Pinch Salt (To Taste); 2 Tablespoons Coriander Leaves (Chopped)

51Min

Medium

Recipe Variants

Bharwan Shimla Mirch is usually made with a stuffing of boiled mashed potatoes, masala and fresh herbs, but you can stuff it with any ingredients of your choice ranging from rice to cheese. 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. While you can make a ‘bharwan’ recipe with several other veggies like scooped out potatoes and mushrooms, the hollow cavity in capsicums will always make it the best bet!

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

Medium Potato (Boiled & Mashed)

Green Capsicum

3 Tablespoons

Oil

0.5 Teaspoon

Cumin Seeds

Onion (Chopped)

Green Chillies (Chopped)

0.5 Teaspoon

Red Chilli Powder

0.5 Cup

Peas (Shelled)

0.5 Teaspoon

Amchur Powder

1 Pinch

Salt (To Taste)

2 Tablespoons

Coriander Leaves (Chopped)

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Nutrition Value

Energy

272.65 kcal

Carbohydrates

38 g

Protein

5.66 g

Fats

11.87 g

Information per serving

Step 1

15 Min

Prepare ingredients as mentioned in the list. Slice off the tops of the capsicum, remove the seeds, rinse in water and dry them

Step 2

7 Min

Heat 1½ tablespoon oil in a karahi and add the cumin seeds. When they start to splutter, add the onions and sauté, till soft. Add the green chillies, then the red chilli powder and peas, stir-fry for 4-5 minutes.

Step 3

3 Min

Add the mashed potatoes, MAGGI Masala-ae-Magic, amchur, salt to taste and mix well. Then, add the coriander leaves and mix again.

Step 4

25 Min

Divide the potato mixture into four portions and stuff into the capsicum with a spoon. If baking, then brush oil outside the capsicum and bake in an oven, at 200⁰C for 20 minutes. OR cook in a frying pan, heat the remaining oil and place the capsicum on a low flame and cover the pan. Every 3-4 minutes, turn the sides, cover and continue to cook. Also turn over onto the open potato side and cook till golden-brown.