Indian Recipes
| By Stuffed Vegetables Recipes |
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Ingredients
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| 1 |
Shimlamirch [capsicum] |
4 |
| 2 |
Onions , chopped |
3 |
| 3 |
Potatoes, boiled, peeled & slightly mashed |
3 |
| 4 |
Ginger, finely chopped |
1/2 teaspoon |
| 5 |
Garlic, finely chopped |
4 cloves |
| 6 |
Turmeric powder |
1/4 teaspoon |
| 7 |
Salt |
to taste |
| 8 |
Coriander powder |
1 teaspoon |
| 9 |
Red chili powder |
1 teaspoon |
| 10 |
Garam masala |
1/2 teaspoon |
| 11 |
oil |
2 tablespoons |
| Method |
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Cut the upper cap of each capsicum; remove the veins and seeds and reserve the tip for garnish.Now cut the seeds
part into small pieces and set aside.
Heat 1 tablespoon of oil in a pan. add chopped onions and cook for
3 mins. Now add garlic and ginger and cook until light brown,now add chopped inner part of capsicumand cook until tender.
Now add all the powdered spices, stir then add
potatoes, stir again to coat well and cook for 5-10 minutes on low. Transfer to the plate and let it cool.
Heat pan or kadahi, stuff all the capsicum with potato stuffing, put them into the pan or kadahi with 1/2 cup of water, cover and cook over medium-low heat until tender, add the remaing stuffing and cook over high heat, until all the
moisture is evaporated. Serve.
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| Servings -4 |
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| Introduction
of the dish |
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Shimla mirch, also known as capsicum and is used in so many different colours. You can use any shimla mirch you have on hand.
For mirch stuffing, potatoes are the most loved vegetable, but you can use paneer in place.
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