Tuesday, July 8, 2008

Stuffed Capsicum in Creamy Sauce / Bharvan Shimla Mirchi

I had this dish at Shiva's last month, when we went to dine out on my husband Atul's birthday. I liked it a lot and as I had capsicum at home, I thought I would try to make Bharvan Shimla Mirchi. It turned out to be very tasty and here is the recipe.

3-4 green capsicums
2-3 medium sized potatoes
75 gm paneer
1 red onion
3 small tomatoes diced
3/4 cup milk
2 green chilies
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon amchur powder (dried mango powder)
1/2 teaspoon cumin powder
10-15 raisins (optional)
5-8 cashew nuts (optional)
1 handful of cilantro or coriander leaves
1/2 teaspoon chopped ginger
1/2 teaspoon chopped garlic
1/4 teaspoon kasuri methi (dried
Fenugreek leaves)

5 pinches
1 teaspoon sugar
turmeric powder
oil for frying
salt for taste

Wash the capsicum and make one slit on each with a sharp knife. Remove the seeds and top from the slit.

Boil and remove the skin of the potatoes. Mix and mash potatoes, paneer, 1/2 teaspoon sugar, 1/2 teaspoon red chili powder, 1/2 teaspoon amchur, 1/2 teaspoon garam masala powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder, raisins, salt and 2 tablespoon finely chopped cilantro. Now stuff this mixture into the capsicum. Put 1 tablespoon oil in a pan and fry the capsicum till well cooked on all sides.

Roast covered, on a low flame, turning it frequently so that it is slightly brown and soft on all sides. Don't burn the capsicum. Gently pick up the capsicum from the pan and keep aside on a plate. Instead of roasting in a pan you can bake it in a oven for 30-45 minutes at 400 degrees or till well cooked on all sides.

Add 1 tablespoon oil in another pan and add cumin seeds and asafoetida. Add chopped onion, ginger, garlic, chopped green chili and fry till onion is golden brown. Add tomatoes and cook covered for 10 minutes. Remove from heat. Add 1/4 spoon turmeric powder, chili powder as per taste, 1/4 teaspoon coriander powder, 1/2 spoon sugar, kasuri methi, milk and cashew nut. Grind into a smooth paste. Fry this paste in the same pan for 10 minutes without adding additional oil. Add salt for taste. Add the shimla mirchi into this paste and coat it well with the paste. Garnish with chopped coriander leaves and 1/4 teaspoon garam masala. Serve hot with chappati or pulao.

Preparation time: 75 minutes
Serves: 2