Mama’s Punjabi Recipes – Shimla Mirch Bharvi (Stuffed Inexperienced Bell Pepper)

You could find stuffed inexperienced bell peppers in lots of elements of the world: in Greece and different Mediterranean international locations typically farci – full of rice, herbs and raisins – or with minced meat. In lots of elements of India, Shimla mirch is commonly full of potatoes, which is a typical Punjabi dish. However to make it style good, the potatoes shouldn’t be mashed and will have another substances too.

As a result of Shimla mirch bharvi has a number of steps, within the previous days, the ladies people within the prolonged household would assist in making it and within the kitchen many household tales could be shared. We used to tie the highest lid of the bell peppers with just a few twists of cotton string in order that the stuffing would keep inside once they had been cooked inside a kadai (wok).

Today there are various quick cuts in making dishes, however the best way of getting ready the meals might be satisfying when you possibly can add some particular touches after which see the distinction it makes within the style. The key of this dish is to ensure that the potatoes aren’t mushy however preserve some smooth crunchiness. The bell peppers, then again, must be smooth and straightforward to chunk via with the pores and skin crumpled and properly brown.

The opposite principal ingredient that provides taste for the Punjabi model dish is often peas – recent, shelled ones are the perfect as a result of they arrive out onerous and crunchy. For finer tastebuds, some folks add paneer (home made cheese) to the stuffing.


•  4 medium Shimla mirch (inexperienced bell peppers)

•  4 medium aaloo (potatoes)

•  50gm mutter (peas) – frozen or recent

•  1 giant piyaaz (onion) –   peeled and sliced

•  3 tbsp tael (olive oil or vegetable oil)

•  ½ tsp haldi (turmeric powder)

• Spices to style: namak (salt), mirch (purple pepper), lasan (gar       lic powder), garam masala, amchoor (mango powder)


1. Wash the potatoes, peel them and chop them into small items.

2. Put a tablespoon of oil in a frying pan and calmly brown the potatoes. Throw within the turmeric, salt and pepper and peas and canopy for 5 minutes.

3. Take away the quilt and with a wood spatula, barely smash the potatoes and peas. Add extra spices if desired. Take away from the range and put aside to chill down.

4. Wash the bell peppers and lower off the highest together with the stalk and hold apart. Clear out the within seeds and bulb.

5. Fill the hole peppers with the potatoes and peas combination, cowl with the cut-off high and hold them apart.

6.   Pour two tablespoons of oil in a frying pan over medium warmth. Place the stuffed bell peppers in and when one facet turns gentle brown, gently flip to the opposite facet until the peppers are browned throughout. Don’t cowl the pan and let it prepare dinner for a couple of minutes.

7. Serve sizzling with roti or rice. Get pleasure from!

mamas recipe inside3

Shakuntla Malhotra is a talented prepare dinner of Punjabi dishes made within the old style model that she learnt as a younger girl in her ancestral house in Lyallpur, India earlier than it turned a part of Pakistan after the Partition in 1947. Folks have typically admired her cooking for its simplicity and style that comes with every mouthful. Even in her mid-eighties, she continues to prepare dinner day by day and agreed to share a few of her delectable Punjabi recipes.


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