Rogan bharwa shimla mirch Recipe

Cooking Directions

• STEP 1.First, prepare the stuffing by mashing boiled potatoes and mixing them with finely chopped onions, green chilies, ginger, garlic, and spices.
• STEP 2.Cut the tops off the bell peppers and remove the seeds and membranes. Stuff the bell peppers with the potato filling.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste and saut茅 for a minute. Then, add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook the gravy until the oil separates.
• STEP 5.Place the stuffed bell peppers in the gravy and cover the pan. Cook on low heat for about 15-20 minutes or until the bell peppers are tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can add grated paneer or cheese to the potato filling for a creamy texture.
• Make sure to choose bell peppers that are firm and have a vibrant color.
• If you prefer a spicier dish, you can increase the amount of red chili powder.
• You can also roast the bell peppers before stuffing them for a smoky flavor.

Storage and Serving

• Leftover Rogan Bharwa Shimla Mirch can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve the stuffed bell peppers as a side dish with roti, naan, or rice.
• You can also enjoy them as a main course with a side of raita or salad.