Bharwa Shimla Mirch (Spiced Stuffed Bell Peppers)
Colorful bell peppers stuffed with a tangy spiced potato and paneer filling, cooked in a light tomato gravy — a festive Indian main course on a home-cooked budget.
15mPrep
25mCook
4Servings
215Calories
9gProtein
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Ingredients
- bell peppers (mixed colors)
- potatoes, boiled and mashed
- paneer, crumbled
- onion, finely diced
- green chili, minced
- cumin seeds
- chaat masala
- amchur
- tomato puree
- oil
- salt
Ingredients
- 4 medium bell peppers (mixed colors)
- 2 medium potatoes, boiled and mashed
- 100 g paneer, crumbled
- 1 small onion, finely diced
- 1 whole green chili, minced
- 0.5 tsp cumin seeds
- 1 tsp chaat masala
- 0.5 tsp amchur
- 0.5 cup tomato puree
- 3 tbsp oil
- 1 tsp salt
Instructions
- Slice off tops of bell peppers; scoop out seeds; brush outside with oil.
- Heat 1 tbsp oil; sauté onion and green chili until soft; add mashed potato, paneer, cumin, chaat masala, amchur, salt.
- Mix well; fill each pepper tightly with potato-paneer mixture.
- Heat remaining oil in a pan; place stuffed peppers and sear on all sides 3 minutes.
- Add tomato puree and a splash of water; cover and cook 15 minutes on medium-low heat.
- Serve with jeera rice or chapati.