Today, we'll make
stuffed shimla mirch
with thick gravy.
And it tastes so good
that you would want to eat it
while making it.
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welcome to NishaMadhulika.com
Let's start!
4 capsicum
300 grams in weight.
Remove the stem.
Wash and dry these capsicums
and if there are some seeds
remove them as well.
Shimla mirch is empty and ready,
empty rest capsicums the same way.
For stuffed shimla mirch
buy small capsicums
and of same size.
To make stuffing ,
take 3 boiled potatoes
300 grams in weight.
Means as many capsicum as potatoes.
Peel them.
Potatoes are peeled,
mash them.
Moving on to gas
take a pan
add 1.5 tablespoon of oil
and heat it.
Add 1/2 teaspoon of cumin seeds to hot oil.
Turn the flame low.
1/2 cup of green peas.
Can take frozen green peas in place of fresh green peas.
Cook them in this oil,
stir them a little.
Now cover and cook on low flame for 2 minutes.
After 2 minutes,
uncover it
and stir it a little.
It's very important to stir them
to cook them from all sides.
Cover them again for a minute,
flame is low.
Check it after a minute,
press them a little
absolutely mashed and cooked.
Now add some spices to it,
1 teaspoon of coriander powder,
1/2 teaspoon of turmeric powder,
1 teaspoon of grated ginger,
and 2 finely chopped green chillies.
If you eat less spicy
you can also take 1 chilli.
Now roast them a little
with all the spices.
Add mashed potatoes.
Add more spices,
3 teaspoon of salt
or as per your taste,
1/2 teaspoon of red chilli
you can take more or less as per your taste.
1/2 teaspoon of dry mango powder,
you can add a medium size lemon juice instead.
And 1/2 teaspoon of garam masala.
Roast potatoes with all the spices.
Mash all the big pieces.
Now turn the flame medium.
I've roasted potatoes for 3 minutes.
A very nice aroma is coming.
Add a little coriander leaves to it.
Potatoes are roasted,
mix it well
and turn off the flame.
Stuffing is ready.
Fry shimla mirch a little.
Add 2-3 tablespoon of oil to pan
and heat it.
Oil is heated,
put shimla mirch in pan
and cook them on medium flame by rotating them.
Turn them within 1-2 minutes.
Look it has started to cook a little.
Cover and cook it,
so that it gets a little soft from the inside.
Open it in every 2 minutes
and turn the capsicum over.
These have turned brown from all sides.
Cook them from back and forth as well.
So just like this
stand capsicums in pan.
We cooked this side for 1 minute
now cook it from the back for 1 mnute as well.
Capsicums are roasted from all sides.
Take them out and let them cool.
In the same pan
prepare masala for gravy.
Turn the flame low
add 1/2 teaspoon of cumin seeds
turn the flame up a little.
1 pinch of asafoetida,
1 teaspoon of coriander powder,
1/2 teaspoon of turmeric powder,
while adding spices to pan keep the flame low
they should not burn.
2 tomatoes of medium size
100 grams in weight,
2 medium size green chilli
and 1 inch of ginger.
Make a paste of it and add to pan.
Now turn the flame to medium
and fry them by stirring them in a while
Add 1 teaspoon of kashmiri red chilli.
We add this
after tomato pury,
as, if we directly add it to heated oil
this chilli burns very quickly.
And it will be difficult for you to even stand in your kitchen.
Kashmiri red chilli adds a good color to gravy
and is not too spicy as well.
So gravy will not be too spicy.
If you like more spicy
then you can add more red chilli to it.
Spices are frying
add fenugreek to it
1 tablespoon of fenugreek.
Crush it like this
and remove stems.
Now roast it while stirring it in a while
till it gets thick
and leaves oil.
While the spices are roasting,
by now the capsicum has also cooled down
and the stufing has also become cold.
Fill them up.
Pick one capsicum up
and add stuffing to it.
Fill as much stuffing as you can.
Press and fill it like this.
It is filled and ready.
Fill all the shimla mirch like this.
A little stuffing is left,
you can have some stuffing left too.
So do comment and let me know what will you do with this stuffing.
And here masala is roasting,
it has to fry a little more.
Oil is coming out from spices
and look how thick it's looking.
Good aroma is also coming,
it is roasted.
Now add 3/4 cup of water,
you can add more or less water as per you like.
Add 3/4 teaspoon of salt
or as per your taste
and 1/2 teaspoon of garam masala.
Mix them well.
And how good these oil and spices look
floating on top of the gravy.
They should float just like this.
If the spices are roasted properly,
then the texture is obtained just like this.
Add a litte coriander leaves
and mix well.
Gravy is ready,
boiled for 2 minutes.
Now add stuffed shimla mirch to the gravy.
Cover and cook it for 2 minutes at low flame.
After 2 minutes open it
and turn the capsicums a little.
And coat them well in gravy
and cook them open.
Cook stuffed shimla mirch with gravy for 4-5 minutes
and keep turning them after a while.
So that all the spices of gravy gets absorbed in shimla mirch.
Cooked it for 3-4 minutes.
Gravy is too thick
and will get more thick after it cools down.
Other than that you can keep gravy as per you like.
Garnish it with coriander leaves
Stuffed shimla mirch gravy is ready.
It is very tasty
and this much vegetable
is enough for 4-5 members of family.
You can have it with chapati, paratha or rice.
Will taste great.
You don't have to worry much while making it.
When you roast shimla mirch in oil,
keep turning it after a while.
So that it cooks from all the sides.
And after gravy is ready
put stuffed capsicum in gravy.
Don't cook it for long
just for 6-7 minutes.
There should be a little crunch in it as well.
A very tasty stuffed shimla mirch gravy will be ready.
You also make them
and share your experiences with me.
And let me know what should I make next for you.
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