Stuffed capsicum (Bharwan Shimla Mirch) recipe
ingredients
6 Capsicum (Shimla mirch), large
1 tbsp (15 ml) Butter / Vegetable oil
120 g (4 oz) Spring onions, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
250 g (9 oz) Cottage cheese (paneer), grated
Salt to taste
1 tbsp Chaat masala
4 Green chillies, chopped
2 tsp (3 g) Cumin (jeera) powder
1 tbsp (15 ml) Butter / Vegetable oil
120 g (4 oz) Spring onions, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
250 g (9 oz) Cottage cheese (paneer), grated
Salt to taste
1 tbsp Chaat masala
4 Green chillies, chopped
2 tsp (3 g) Cumin (jeera) powder
method
1. Slice each capsicum from the top. Scoop out the seeds and keep the capsicum cups and slice aside.
2. Heat the butter / oil in a pan; stir-fry the spring onions. Add the remaining ingredients. Cook further for 4 - 5 minutes. Remove from heat.
3. Fill the cottage cheese mixture into the capsicum cups and cover with the capsicum slice. Secure with toothpicks.
4. Preheat oven to 150°C / 300°F. Place the stuffed capsicum on a Baking tray or skewer carefully and grill on charcoal for 8 - 10 minutes or till the skin develops golden brown spots. Remove the toothpicks and serve hot.
2. Heat the butter / oil in a pan; stir-fry the spring onions. Add the remaining ingredients. Cook further for 4 - 5 minutes. Remove from heat.
3. Fill the cottage cheese mixture into the capsicum cups and cover with the capsicum slice. Secure with toothpicks.
4. Preheat oven to 150°C / 300°F. Place the stuffed capsicum on a Baking tray or skewer carefully and grill on charcoal for 8 - 10 minutes or till the skin develops golden brown spots. Remove the toothpicks and serve hot.
serving amount
serves: 4 - 5
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