Bharwa Shimla Mirch with Gravy

 

A rich, aromatic North Indian recipe where tender bell peppers are stuffed with flavorful spiced potatoes and simmered in a thick, luscious tomato-besan gravy. Ideal for special dinners.

Ingredients

For the Stuffing:

• 4–5 small capsicums (shimla mirch)

• 3–4 medium boiled potatoes (mashed)

• 1 tsp fennel seeds (saunf)

• 1 tsp coriander seeds (dhaniya)

• 1 tsp cumin seeds (jeera)

• ½ tsp black pepper (kali mirch)

• ½ tsp red chilli powder

• ½ tsp amchur (dry mango powder)

• 1 green chilli (finely chopped)

• Salt to taste

• Optional: a pinch of ajwain and black salt

For the Gravy:

• 2 tbsp oil

• 1 bay leaf

• 1 small cinnamon stick

• 1 green cardamom

• ½ tsp cumin seeds

• A pinch of asafoetida (hing)

• 1 tsp red chilli powder

• ½ tsp turmeric (haldi)

• 1½ tsp coriander powder

• ½ tsp jeera powder

• ½ tsp garam masala or pav bhaji masala

• 2 tsp besan (gram flour)

• 2 medium tomatoes (pureed)

• ½ tsp kasuri methi (crushed)

• Salt to taste

• Water as needed

---

Method

Step 1: Prepare the Capsicums

1. Use small capsicums — they look beautiful and cook evenly.

2. Slice off the top/stem, clean out the seeds, and set aside.

Step 2: Make the Potato Stuffing

1. Dry roast fennel, coriander, cumin, and black pepper for a few seconds. Crush coarsely in a mortar.

2. Heat a little oil in a pan, add mashed potatoes, crushed spices, red chilli, amchur, green chilli, salt, and optional ajwain/black salt.

3. Cook for a few minutes until the masalas blend well.

4. Stuff this mixture into the capsicums.

Step 3: Sear the Capsicums

1. Heat a non-stick pan with 1–2 tsp oil. Gently place stuffed capsicums and sear all around.

2. Cover and cook on low flame until slightly tender and golden on sides.

3. Remove and set aside.

Step 4: Make the Gravy

1. Heat oil in a pan, add hing, cumin, bay leaf, cinnamon, and cardamom.

2. In a bowl, mix red chilli, turmeric, coriander powder, jeera powder, garam masala, 2 tsp besan, and 2 tbsp water — mix into a paste.

3. Add this paste to the pan. Roast on low flame until fragrant (2–3 min).

4. Add tomato puree and cook until oil starts separating.

5. Sprinkle in crushed kasuri methi. Add water to reach desired gravy consistency.

Step 5: Combine and Simmer

1. Add the seared stuffed capsicums into the gravy.

2. Gently coat them with the masala. Cover and cook for 4–5 minutes on low flame.

3. Adjust seasoning and serve hot.

---

 Suggestions:

 On Besan Step:

• Mixing besan with water and spices before adding prevents burning and gives a nutty, rich texture.

• Roasting the paste well until it changes aroma and deepens in color is key. Since besan absorbs oil and water, keep checking the pan to avoid drying out too much.

• Alternatively, you can dry-roast besan separately until aromatic and then add it to the gravy later — both methods are valid.