By Aditi Saraswat
April 15, 2026
Bharwa Shimla Mirch is an easy-to-make, flavourful dish that fits in perfectly into the busy weekdays. Filled with spiced stuffing and little prep, it changes basic capsicum into a quick, satisfying dinner.
4 medium capsicum (shimla mirch) 2 boiled potatoes (mashed) 2 tbsp oil 1 onion (finely chopped) 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala Salt to taste 2 tbsp fresh coriander (chopped)
Slice the capsicum tops, remove seeds carefully without breaking the base. Make them hollow so that stuffing can be sealed easily inside.
In a pan, heat oil and add chopped onions, and sauté until they turn soft. Add ginger-garlic paste and cook for a short span until the raw smell disappears.
Add the mashed potatoes, turmeric, red chilli powder, coriander powder, and salt to make a flavourful filling. Cook for a few minutes until the filling turns a bit crisp.
Add garam masala and chopped coriander to the stuffing, let it cool a bit so it becomes easier to fill inside capsicums.
Stuff the prepared mixture into each capsicum tightly. Heat the pan, place them carefully, cover, and cook on a low flame.
Cook until the capsicums turn soft with slight charred spots on the outer surface. Serve hot with roti for a satisfying meal.