By Deepak Pachauri

Last Updated: 12 July 2021

Vegetarian

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Stuffed Capsicum Gravy Style is an exotic dish with a great visual appeal and of course great taste. For this recipe, capsicum is stuffed with mixed vegetable filling and served with rich creamy gravy. This dish is a party dish and sure to steal the show. Choose small and equal size capsicums for this dish. You can use red and yellow peppers also as this add colour to the dish. 

This recipe is how I make this dish at home and is liked by everyone. Sometimes I also add green peas to the potato stuffing. There are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or besan (gram flour).

I simply love this Bharwan Shimla Mirch dish.

Most of the times I bake the stuffed capsicum but in this post, I have mentioned on how to cook the capsicum in a pan, as I do get a lot of requests for making stuff without an oven. However, if you do have an oven, then bake the capsicum. Baking is easy and effortless, than sauteing & cooking them in a pan.

The bharwa shimla mirch goes best with rotis accompanied by raita. You can also serve these stuffed capsicum as a side dish. This dish also makes for a good tiffin box lunch.

Servings: 5 to 6

Prep time: 30 minutes 

Cook time: 25 minutes

Total time: 55 minutes

Cuisine: North Indian

Course: Side dish

INGREDIENTS FOR STUFFED CAPSICUM GRAVY STYLE

  • 6 small capsicums (Simla Mirch)
  • 1 teaspoon oil

For the filling

  • 4 medium potato boiled and mashed
  • ½ cup onion chopped fine
  • 1 tablespoon coriander chopped fine
  • 2 tablespoon ginger garlic paste
  • 1 teaspoon lemon juice
  • 1 teaspoon jeera cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • 1 teaspoon amchur
  • ½ teaspoon garam masala
  • A pinch of Haldi
  • 1 tablespoon oil
  • Salt to taste

For the gravy

  • 300 grams tomatoes cubed
  • ½ cup onions sliced
  • 2 tablespoon garlic
  • 1 tablespoon ginger chopped
  • 2 green cardamoms
  • 3 cloves
  • ¼ teaspoon cinnamon powder
  • ¼ cup of cashew nuts
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri chilli powder
  • A pinch of Haldi
  • 1 teaspoon sugar
  • 1” piece of cinnamon
  • 1/3 teaspoon Kasuri methi powder
  • ½ cup of cream
  • 1 + 1 tablespoon desi ghee
  • Salt to taste

DIRECTIONS FOR STUFFED CAPSICUM IN TOMATO GRAVY

  • Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. Set aside.

For the gravy

1. Heat ghee in a pan; add cloves, cardamoms, garlic, ginger and saute

2. Add cashew and saute

3. Add onions and tomatoes and saute

4. Add sugar, salt, coriander, chilli, Haldi and cook till tomatoes are mushy

5. Cool the mixture and grind to a smooth paste

6. Heat ghee, add cinnamon

7. Add the paste and simmer on low heat for 5 mins

8. Add Kasuri methi

9. Add cream, add water to get the desired consistency and cook for 5 mins

For the filling

1. Heat oil in a pan; add cumin, then add ginger garlic paste, onion and saute

2. Add potatoes and saute for 3 mins

3. Now add all the dry masalas and toss

4. Add lemon juice and coriander and saute for 30 sec so that coriander and lemon juice mixes with filling

How to proceed

1. Fill the stuffing in the prepared capsicums

2. Fill all the capsicums with the stuffing

Now you can bake them or saute them in a pan. I have mentioned the baking instructions in the NOTE below. Heat oil in a pan or kadhai/wok and place the stuffed capsicum in the pan.

3. Heat 1 teaspoon oil and place the capsicums and saute on medium heat

4. Cover and cook till soft but does not lose shape

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. Check, turn the sides and cover the pan again. You also have to place the open potato side touching the pan. The capsicum will get golden and wrinkled. I usually cook the bell peppers thoroughly.

5. Spread ¾th of the gravy on a serving dish and arrange the capsicums

6. Pour the remaining gravy and garnish with coriander or mint leaves and Serve these potato stuffed capsicum hot or warm with rotis, bread or as a side dish.

Notes

For baking stuffed capsicum in the oven

  1. Preheat your oven to 200 degrees c.
  2. 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. You can also top some grated cheese on the potatoes and then bake.

Tried this recipe?

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If you are a South Indian food lover, also check our recipes for Instant Rava IdliMasala Dosa, Instant Rava appe recipe, Sambhar, coconut chutney.

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