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Bharwa Shimla Mirch: A Paneer-Packed Party in Your Mouth!

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Chef Curry Do’pyaza

Bharwa Shimla Mirch: A Paneer-Packed Party in Your Mouth!

Namaste Doston! Sat Sri Akal! Kem Cho? Vanakkam!

Chef Curry Do-Pyaza here, ready to spice up your day with a dish that’s both comforting and celebratory: Bharwa Shimla Mirch, or Paneer Stuffed Capsicum for my international friends! This dish is a vibrant explosion of flavors and textures, perfect for when you want to impress your family and friends.

When Do We Eat This?

This dish is a showstopper during festive occasions like Diwali, Holi, and even family get-togethers. It’s also a popular choice during the cooler months when the bright, colorful capsicums are in season. Think of it as sunshine on a plate, perfect for chasing away those winter blues! It is also a popular dish to prepare during Navratri when a lot of people observe fast and abstain from eating non-vegetarian food.

A Little History Lesson

While the exact origins are a bit hazy (like the steam rising from a hot tawa!), Bharwa Shimla Mirch is believed to have evolved from the tradition of stuffing vegetables, a practice common across India. The use of paneer as a filling likely came about as vegetarianism became more prevalent, offering a delicious and protein-rich alternative to meat-based stuffings. It is a popular dish across North India.

Let’s Get Cooking!

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes

Ingredients – The Spice Brigade!

  • 4 large Shimla Mirch (Capsicum/Bell Peppers), preferably green, red, and yellow for a colorful presentation
  • 250g Paneer (Indian Cottage Cheese), crumbled
  • 1 medium Pyaaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2-3 Lahsun (Garlic) cloves, minced
  • 2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice preference)
  • 1 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1 tsp Dhaniya Powder (Coriander Powder)
  • ½ tsp Garam Masala
  • 1 tbsp Amchur Powder (Dry Mango Powder)
  • 2 tbsp Tel (Cooking Oil)
  • 2 tbsp Hara Dhaniya (Fresh Coriander Leaves), chopped
  • Salt to taste

Step-by-Step: The Flavor Adventure

  1. Prep the Peppers: Wash the capsicums thoroughly. Carefully cut off the tops and remove the seeds and membranes. You want to create a nice, hollow space for the filling. Keep the capsicum tops.
  2. Sauté the Aromatics: Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn a lovely golden brown. Then, add the grated ginger and minced garlic. Sauté for another minute until fragrant.
  3. Spice it Up: Add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly to prevent burning.
  4. Paneer Power: Add the crumbled paneer to the pan and mix well with the spices. Cook for 5-7 minutes, stirring occasionally, until the paneer is lightly browned and the mixture is heated through.
  5. Finishing Touches: Stir in the amchur powder, chopped green chilies, and fresh coriander leaves. Season with salt to taste. Mix well and remove from heat. Let the mixture cool slightly.
  6. Stuffing Time: Carefully stuff each capsicum with the paneer mixture, packing it in tightly. Replace the capsicum tops.
  7. Cooking Magic:
    • Stovetop Method: Heat a tablespoon of oil in a pan over medium-low heat. Place the stuffed capsicums in the pan and cover. Cook for 25-30 minutes, turning occasionally, until the capsicums are tender and slightly browned.
    • Oven Method: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Place the stuffed capsicums in the dish and bake for 30-35 minutes, or until the capsicums are tender.
  8. Serve with Love: Garnish with fresh coriander leaves and serve hot.

Chef Curry’s Tips for a Stellar Dish

  • Don’t Overcook the Capsicums: You want them to be tender but still hold their shape.
  • Spice it Right: Adjust the amount of green chilies and red chili powder to your liking. Remember, you can always add more, but you can’t take it away!
  • Paneer Perfection: Use fresh, good-quality paneer for the best flavor and texture.
  • Roast the Capsicum: You can roast the capsicum in the oven before stuffing it. It helps to soften the capsicum and also gives it a smoky flavour.

Cooking Variations for the Modern Kitchen

  • Pressure Cooker: Add 1/2 cup of water to the pressure cooker. Place the stuffed capsicums inside and cook for 2 whistles on medium heat. Release the pressure naturally.
  • Microwave: Place the stuffed capsicums in a microwave-safe dish with a tablespoon of water. Cover and microwave on high for 8-10 minutes, or until the capsicums are tender.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Place the stuffed capsicums in the air fryer basket and cook for 15-20 minutes, or until the capsicums are tender.
  • Slow Cooker/Crockpot: Place the stuffed capsicums in the slow cooker. Add 1/2 cup of tomato puree or chopped tomatoes. Cook on low for 4-6 hours, or on high for 2-3 hours.

Nutritional Nibbles (Approximate values per serving)

  • Calories: 250-300
  • Protein: 15-20g
  • Carbohydrates: 15-20g
  • Fat: 15-20g

Serving Suggestions: A Feast for the Senses

Serve these delightful stuffed capsicums with:

  • Fresh Roti or Naan
  • A side of cooling Raita (yogurt dip)
  • A simple Dal (lentil soup)
  • A vibrant salad

Time to Cook, Doston!

Now that you have my recipe, go ahead and try this fantastic dish at home. Share the joy with your friends and family. After all, food tastes better when shared with loved ones! Happy cooking!

Until next time, keep those pots simmering and those spices singing!

Your friend,

Chef Curry Do-Pyaza.