Stuffed Capsicum With Paneer korma/ Bharwa shimlamirch with paneer Korma


Stuffed capsicum or Bharwa Shimlamirch is a classic side dish served with other dishes in the main course. Capsicum stuffed with masala aloo is a famous Punjabi delicacy and often prepared in the meal with other dishes when there are gatherings at home
This time I have changed the recipe a little by giving it a twist. 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 an 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!

Course – Main Course/Side Dish

Cuisine – Indian

 Prep Time – 10 Min

 Cook Time – 40 Min

 Total Time – 50 Min

 Yield – 2 Servings

 Author – Bharti Dhawan

Ingredients For Paneer Korma

Paneer/cottage cheese – 250 gms (cut into small cubes)
Finley chopped onions – 1 cup
Grated garlic – 1 tsp
Grated ginger – 1 tsp
Finely chopped Green chillies – 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/Shimlamirch/Green Bell pepper – 2-4
Oil – 2 tsp


Heat oil and add chopped onions. Saute them for 2 minutes and add grated ginger and garlic. Saute or Bhunow them until they change colour to light brown
Add powdered spices and salt and cook well for a while
Add chopped tomatoes and cook this masala until it leaves the oil on sides of the pan
Add cubed paneer/cottage cheese and mix everything well to combine all the flavours.
Finish the paneer korma by adding fresh coriander. This dish is ready to be stuffed into the capsicums
Method to cook capsicum/ shimlamirch with the stuffing
1- Slice Off the crown or top of capsicum and take out the seeds. You will get the hollow bell peppers with the cavity to stuff
2- Add 2 tsp oil to a pan and add capsicum. Cook them by turning the sides
3- When cooked half 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
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 the 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