Capsicum Pasanda

By:    Posted On: 4th-11-12

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Bharwa Shimla Mirch | Stuffed Capsicum Curry

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Bharwa Shimla Mirch (Capsicum Pasanda name given by me ) is a stuffed capsicum curry garnished with gravy.

Cooking Time: 12 min
Preparation Time:20 min
Total Time:32 min
Servings:  4
Category: Veg

Bharwa Shimla Mirch | Stuffed Capsicum Curry


Capsicum 4-5 small sized
Potato, boiled, peeled and mashed 2 medium sized
Onion (finely chopped) 1 medium sized
Tomato (finely chopped) 3-4 big sized
Cumin Seeds (jeera) 2 teaspoon
Asafoetida (Hing) ½ tea spoon
Coriander powder (dhaniya) 1teaspoon
Turmeric Powder (Haldi) ½ teaspoon
Green chilly (chopped) 2-3
Red Chilly Powder 1 teaspoon
Mustard seeds (Rai) 1 teaspoon
Amchoor Powder 2 teaspoon
Salt To taste
Ginger garlic paste 1 table spoon
Oil 2-3 tablespoon
Fresh Coriander leaves (finely chopped) 1 tablespoon
Grated Paneer ½ cup



  1. Heat oil in a kadai, add hing, jeera, rai and when they splutter add green chilly, mashed potatoes into it.
  2. Fry it and add amchoor powder, red chilly powder, salt and mix it well and keep aside.
  3. Now heat oil in same kadai, add hing, jeera and when they splutter, add onions.
  4. After 1-2 minutes, add ginger garlic paste and sauté for a minute.
  5. Now add tomato, haldi powder, dhaniya powder, red chilly powder, salt and sauté till it leaves the oil. Cool it and grind it in mixer for smooth gravy.
  6. Meanwhile, cored the capsicum and remove all the seeds.
  7. Put all the capsicum in pressure cooker and take little water into it and add some salt (1 teaspoon). Cook it for 1-2 minutes (when pressure forms in cooker, no need of whistle).
  8. Remove it from the cooker and keep aside to cool.
  9. Now fill the potato mixture in each capsicum and cover it with capsicum covering. (top portion which is removed for coring.)
  10. Take oil in same pan and fry capsicum very gently so that potato mixture should not come out.\
  11. Now place each capsicum in serving plate.
  12. Add onion tomato gravy all over it.
  13. Garnish it with paneer, tomato slice and fresh coriander leaves.
  14. Serve it with hot chapatis.



  1. It can be served without gravy also, if time is less 

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Author: Khushboo Sharma

Hi am Khushboo, MTech in embedded systems and a mother to a most lovable little angel girl. I was born and raised in small town Muzaffarnagar, U.P. which is famous for its Asia's largest gud/jaggery market. I was introduced to cooking or should say the place kitchen only after my marriage, because i was never serious about cooking. But as I was raised in a food loving family so I was always curious about various local and authentic food around. Join me in my journey to explore food, my way.
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