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Bharvan Simla Mirch recipe | stuffed capsicum in tomato gravy |

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Tarla Dalal

27 April, 2017

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Table of Content

About Bharvan Simla Mirch

Ingredients

Methods

For the gravy

For the stuffing

How to proceed

Nutrient values

Bharvan Simla Mirch recipe | stuffed capsicum in tomato gravy | Punjabi Bharvan Simla Mirch |

The Bharvan Simla Mirch, also known as stuffed capsicum, is a beloved North Indian dish that transforms the humble bell pepper into a rich and flavorful main course. This Punjabi delicacy involves hollowing out large capsicums and filling them with a spiced potato mixture before being simmered in a creamy, tangy tomato gravy. It is a dish that showcases a perfect balance of textures and flavors—the soft, tender capsicum, the hearty and spicy potato stuffing, and the luscious, smooth gravy. The preparation requires a few distinct steps, but the result is a truly satisfying and memorable meal.

The recipe begins with the stuffing, a delectable mixture of boiled and mashed potatoes. To create the filling, oil is heated in a broad pan, and cumin seeds are added to a crackle. This is followed by finely chopped capsicum, which is sautéed to add a hint of its fresh flavor to the stuffing itself. The magic happens when a blend of spice powders is introduced: turmeric powder, chilli powder, dried mango powder (amchur), coriander-cumin seeds powder, and garam masala. A touch of water helps to toast the spices without burning them. Finally, the mashed potatoes are added along with fresh chopped coriander and salt, creating a perfectly seasoned and tangy filling.

Next comes the gravy, which is the heart and soul of this dish. The base is a rich purée made from roughly chopped tomatoes and cashew nuts. These are combined with water and cooked until softened, then blended into a smooth paste. This purée is then strained to ensure a silky-smooth consistency. To prepare the gravy, a few whole spices like cumin seeds, cinnamon, and cloves are tempered in oil. The tomato-cashew purée is added, along with chilli powder, sugar, and salt, and simmered until it thickens. The final touch of fresh cream gives the gravy its characteristic richness and a beautiful, velvety finish.

With the stuffing and gravy ready, the next step is the assembly. The stems of four large capsicums are cut off, and the insides are carefully deseeded to create a hollow space for the filling. Each capsicum half is then generously stuffed with a portion of the prepared potato mixture. A unique aspect of this recipe is the use of a simple besan (Bengal gram flour) batter, which is spread over the open, stuffed side of each capsicum. This batter acts as a delicious seal, turning golden-brown and crispy during the initial cooking phase.

The stuffed capsicums are first cooked to perfection in a non-stick pan. They are placed with the besan side down and cooked on a slow flame until they achieve a golden-brown color and a crisp texture. The capsicums are then flipped, the pan is covered, and they are cooked for a few more minutes to ensure they are tender. This two-stage cooking process ensures that the stuffing is secure and the capsicum is cooked through while retaining its structural integrity.

The final step brings all the elements together. The partially cooked, stuffed capsicums are gently combined with the prepared tomato gravy in a deep pan. They are simmered for about 5 minutes, allowing the capsicums to become completely soft and to fully absorb the rich flavors of the gravy. The Bharvan Simla Mirch is best served hot, with the luscious tomato gravy blanketing the tender, stuffed capsicums. It makes for a truly indulgent meal, perfectly paired with hot Paneer Kulcha or Butter Naan, creating a complete and satisfying culinary experience.

Ingredients

Main Ingredients

4 big capsicum

4 tbsp besan (Bengal gram flour)

1 tsp chilli powder

salt to taste

4 tbsp oil

For The Stuffing

1 tbsp oil

1 tsp cumin seeds (jeera)

1/2 cup chopped capsicum

1/4 tsp turmeric powder (haldi)

1 tsp chilli powder

1 1/2 tsp dried mango powder (amchur)

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 tsp garam masala

2 cups boiled , peeled and boiled and mashed potatoes

2 tbsp finely chopped coriander (dhania)

salt to taste

For The Gravy

2 cups roughly chopped tomato

1/4 cup cashew nuts (kaju)

1 tbsp oil

1/2 tsp cumin seeds (jeera)

a small stick of cinnamon (dalchini)

2 clove (laung / lavang)

1 tsp chilli powder

2 tsp sugar

salt to taste

1 tbsp fresh cream

Method

For the gravy

Combine the tomatoes, cashewnuts and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside to cool slightly.
Transfer the tomato-cashewnut mixture into a mixer and blend till smooth without using any water.
Strain the mixture using a sieve and keep aside.
Heat the oil in a deep non-stick pan, add the cumin seeds, cinnamon and cloves and sauté on a medium flame for a few seconds.
Add the prepared tomato-cashewnut mixture, chilli powder, sugar, salt and ½ cup of water, mix well and cook on a medium for 2 to 3 minutes, while stirring occasionally.
Add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the capsicum and sauté on a medium flame for 1 minute.
Add the turmeric powder, chilli powder, dried mango powder, coriander-cumin seeds powder, garam masala and 1 tsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the potatoes, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Divide the stuffing into 8 equal portions and keep aside.

How to proceed

Cut the stem of all the capsicum. Cut each capsicum into halve vertically and deseed them.
Stuff each hollow capsicum halve with a portion of the prepared stuffing. Keep aside.
Combine the besan, chilli powder and salt with 4 tbsp of water in a deep bowl and mix well.
Divide the besan mixture into 8 equal portions and spread a portion of the besan mixture evenly over each stuffed capsicum.
Heat the oil in a deep non-stick pan, place the stuffed capsicum with the besan mixture sides facing downwards and cook them on a slow flame for 2 minutes or till they turn golden brown in colour from its base.
Turn-over the capsicum, cover with a lid and cook on a medium flame for 4 minutes.
Combine the stuffed capsicum and the prepared gravy in a deep non-stick pan, mix gently, cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally or till the capsicum turn soft.
Serve hot.

Bharvan Simla Mirch recipe with step by step photos

For the gravy

1. To make Bharvan Simla Mirch. Combine the 2 cups roughly chopped tomato, 1/4 cup cashew nuts (kaju) and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside to cool slightly.
2. Transfer the tomato-cashew nut mixture into a mixer and blend till smooth without using any water.
3. Strain the mixture using a sieve and keep aside.
4. Heat the 1 tbsp oil in a deep non-stick pan, add the 1/2 tsp cumin seeds (jeera), a small stick of cinnamon (dalchini) and 2 clove (laung / lavang) and sauté on a medium flame for a few seconds.
5. Add the prepared tomato-cashew nut mixture, 1 tsp chilli powder, 2 tsp sugar, salt to taste and ½ cup of water, mix well and cook on a medium for 2 to 3 minutes, while stirring occasionally.
6. Add the 1 tbsp fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For the stuffing

1. Heat the 1 tbsp oil in a broad non-stick pan and add the 1 tsp cumin seeds (jeera).
2. When the seeds crackle, add the 1/2 cup chopped capsicum and sauté on a medium flame for 1 minute.
3. Add the 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder, 1 1/2 tsp dried mango powder (amchur), 1 tsp coriander-cumin seeds (dhania-jeera) powder, 1 tsp garam masala and 1 tsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
4. Add the 2 cups boiled , peeled and boiled and mashed potatoes, 2 tbsp finely chopped coriander (dhania) and salt to taste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Divide the stuffing into 8 equal portions and keep aside.

How to proceed

1. Cut the stem of all the 4 big capsicum. Cut each capsicum into halve vertically and deseed them.
2. Stuff each hollow capsicum halve with a portion of the prepared stuffing. Keep aside.
3. Combine the 4 tbsp besan (Bengal gram flour), 1 tsp chilli powder and salt to taste with 4 tbsp of water in a deep bowl and mix well.
4. Divide the besan mixture into 8 equal portions and spread a portion of the besan mixture evenly over each stuffed capsicum.
5. Heat the 4 tbsp oil in a deep non-stick pan, place the stuffed capsicum with the besan mixture sides facing downwards and cook them on a slow flame for 2 minutes or till they turn golden brown in colour from its base.
6. Turn-over the capsicum, cover with a lid and cook on a medium flame for 4 minutes.
7. Combine the stuffed capsicum and the prepared gravy in a deep non-stick pan, mix gently, cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally or till the capsicum turn soft.
8. Serve Bharvan Simla Mirch hot.

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Foodie #612552

Feb. 17, 2011, 8:44 a.m.

Love this recipe.

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