Stuffed Capsicum With Paneer korma/ Bharwa shimlamirch with paneer Korma

Stuffed capsicum or Bharwa Shimla mirch is a classic side dish served with other dishes in the main course. Capsicum stuffed with masala aloo is a famous Punjabi delicacy and is often prepared in a meal with other dishes when there are gatherings at home

This time, I have changed the recipe a little by twisting it. As my kids relish paneer dishes than potatoes,  I have stuffed these peppers with paneer korma, making it more exotic. After the completion, the dish came was incredibly yummy and peppery,  mildly spiced with the richness of paneer. For this dish, I have cooked both paneer korma and peppers separately, and after the stuffing, the peppers were cooked again for a while.  This procedure helped all the flavours to be incorporated well with each other. It’s a pleasure to share the recipe with all!

Paneer/cottage cheese – 250 g (cut into small cubes)

Finley chopped onions – 1 cup

Grated garlic – 1 tsp

Grated ginger – 1 tsp

Finely chopped Green chilies – 1 tsp

Finely chopped tomatoes – 1 cup

Oil – 1 tbsp

Salt – 2 tsp

Red chilly powder – 2 tsp

Coriander powder – 2 tsp

Garam masala powder – 2 tsp

Fresh coriander – 1 small bunch

 Ingredients For Stuffed Capsicum

Capsicum/Shimla mirch/Green Bell pepper – 2-4 nos.

Oil – 2 tsp

1- Heat the oil and add chopped onions. Sauté them for 2 minutes and add grated ginger and garlic. Sauté or bhunow them until they change colour to light brown

2- Add powdered spices and salt, and cook well for a while

3- Add chopped tomatoes and combine them well

5- Add cubed paneer/cottage cheese and mix everything well to combine all the flavours.

6- Allow paneer korma to cook for 3-4 minutes. Finish the paneer korma by adding fresh coriander.

7- Transfer the paneer korma to a bowl, and it is ready to be stuffed into capsicum cavities

1- Slice off the crown or top of the capsicum and take out the seeds. You will get the hollow bell peppers with the cavity to stuff

2- Add 2 tsp of oil to a pan and add capsicum. Cook them by turning the sides

3- When cooked to half consistency, take them out and let them cool a little

4- Now stuff them with paneer korma and again put them to the pan and cover the lid

By covering with a lid, capsicum cooks in its steam and ready to serve

5- The capsicums will cook completely and come to a softer consistency. Switch off the flame and serve with roti or parantha

1- One can cook the capsicum to a mushy consistency. I like them with a texture, so I don’t overcook them

2- Capsicums can be stuffed with any veggies of your choice