Bharwa Shimla Mirch

1. 1
   prep · ~5 min

   Prepare the bell peppers.

   1.Wash and dry the bell peppers thoroughly.

   2.Slice off a thin lid from the top of each pepper and reserve.

   3.Carefully remove all seeds and white membranes from inside without tearing the pepper walls.
2. 2
   prep · ~5 min

   Make the potato stuffing.

   1.In a mixing bowl, mash the boiled potatoes until smooth with no lumps.

   2.Add coriander powder, garam masala, dry mango powder, and chopped coriander leaves.

   3.Mix everything well and set aside.
3. 3
   saute · ~7 min

   Sauté the onion masala.

   1.Heat 1 tbsp oil in a pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add chopped onion, green chili, and grated ginger. Sauté until onions turn translucent (3-4 min).

   4.Add turmeric powder and red chili powder. Stir and cook for 30 seconds.

   TIPCook the onions patiently until translucent; raw onion will release water while cooking the peppers.
4. 4
   mix · ~3 min

   Combine the stuffing mixture.

   1.Transfer the sautéed masala to the bowl of mashed potatoes.

   2.Add salt and mix thoroughly until everything is evenly combined.

   3.Check seasoning and adjust if needed. The stuffing should taste slightly tangy and savoury.
5. 5
   assemble · ~4 min

   Stuff the bell peppers.

   1.Spoon the potato filling tightly into each hollowed pepper, pressing down gently.

   2.Fill all the way to the rim and level it off.

   3.Place the reserved lids back on top of each stuffed pepper.

   TIPPack the filling in snugly but don't crack the pepper walls. A loose filling will fall out while cooking.
6. 6
   fry · ~10 min

   Pan-fry the stuffed peppers.

   1.Heat the remaining 2 tbsp oil in a wide, heavy-bottomed pan over medium heat.

   2.Place the stuffed peppers gently in the pan, standing them upright if possible.

   3.Cover and cook on low-medium heat for 8-10 minutes, rotating occasionally to brown all sides evenly.

   4.The peppers should be blistered in spots and tender when pierced with a knife.

   TIPKeep the heat on low to medium. High heat will char the skin before the pepper cooks through and softens.
7. 7
   garnish · ~1 min

   Garnish and serve hot.

   1.Remove the lid from each pepper and sprinkle a pinch of fresh coriander on top.

   2.Serve immediately with roti or paratha.

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