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Bharwa Capsicum Masala | Shimlamirch Masala

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Bharwa Capsicum Masala | Shimlamirch Masala

Indian Tawa Recipe using peppers & paneer.

  • Suitable for vegetarian

Stuffed Shimla Mirch (sweet peppers) in a curry.

  • 60mins
  • Serves 4
  • Easy



For the stuffing 

Oil (तेल) – 2 tbsp 

Kalonji (कलौंजी) – ½ tsp

Ginger, Chopped (अदरक) – 1 tsp

Garlic, Chopped (लहसुन) – 1 tsp

Onion, Chopped (प्याज़) – ½ cup

Green Chilli, Chopped (हरी मिर्च) – 1no

Corn Kernels, Boiled (मकई के दाने) – ½ cup

Potato, Boiled & Mashed (आलू) – 1 cup

Salt (नमक) – To taste

Black Pepper, Powdered (काली मिर्च) – a pinch

Chilli Flakes (चिली फ्लेक्स) – ½ tsp 

Paneer (पनीर) – 200 gm 

Coriander, Chopped (धनिया) – handful


For the masala 

Oil (तेल) – 2 tbsp

Bay Leaf (तेज पत्ता) – 1 no

Black Pepper (काली मिर्च) – 10 nos 

Black Cardamom (काली इलाइची) – 1 no

Cumin (जीरा) – ½ tbsp

Coriander Whole (साबुत धनिया) – 1 tbsp

Onion, Chopped (प्याज़) – 1 cup

Ginger, Chopped (अदरक) – 1 tbsp

Garlic, Chopped (लहसुन) – 1 tbsp

Turmeric (हल्दी) – 2 tsp

Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 1 tbsp

Coriander Powder (धनिया पाउडर) – 1½ tbsp

Black Pepper, Powdered (काली मिर्च) – ½ tsp

Green Chilli, Chopped (हरी मिर्च) – 1no

Tomatoes, Chopped (टमाटर) – 2  cup

Salt (नमक) – To taste

Water (पानी) – As required


For finishing

Capsicum (शिमला मिर्च) – 3-4 nos

Oil (तेल) – 2 tbsp

Butter (मक्खन) – 2 tbsp

Ginger, Chopped (अदरक) – ½ tsp

Salt (नमक) – To taste

Kasoori Methi, Powdered (कसूरी मेथी) – A pinch

Coriander, Chopped (धनिया) – handful



We start by making the stuffing for the capsicum (sweet peppers), for that heat some oil in a pan, add kalonji, chopped ginger, chopped garlic and give a light saute. Garlic is optional. Now add in the chopped onions and green chilli. Stir and cook until the onions become white and translucent.
Next add in the boiled corn and cook for a few minutes. Then add in boiled and mashed potatoes, salt, pepper and chilli flakes and mix. Mash in some paneer and cook for 1-2 minutes while mixing. Add in some chopped coriander and turn off the gass. Transfer onto a flat utensil to cool.


Next, we move on to the gravy. Heat oil in a pan and add in bay leaves, peppercorns, black cardamom, cumin and whole coriander and allow them to splutter. Next, add in the chopped onions and cook while stirring for a few seconds. Add in the chopped ginger and garlic and give another mic and cook while stirring and scraping to bhuno or roast the masala.
Meanwhile you can prep the bell peppers and cut them lengthwise from the centre and empty out the seeds with a spoon.


Once the onions are brown add in the turmeric and red chilli powder along with cardamom powder, black pepper powder and chopped green chillies and give a quick stir. Then add in the chopped tomatoes and salt and bhuno or roast while stirring on high heat for 3-4 minutes.
Once the water of the masala is reduced add in some water to prevent the masala from burning. Leave the masala on simmer while you stuff the capsicum.


Take the stuffing and fill the cavity of the capsicum.
Once the water from the masala has evaporated again, turn off the gas and remove the big whole spices. Add a little water to this to cool it down and puree in a mixer grinder.
To cook the capsicum, heat a tawa on high flame and add a bit of oil. Place the capscicum on the tawa, stuffing side down. Cook on high flame for about a minute and then flip the capsicum. Cook the capsicums from all sides till you get an even colour but make sure that the capsicums remain crunchy.


In the same tawa add some butter and chopped ginger. Cook for about 30 seconds and add in the masala by straining it directly on top of the tawa.Give a stir and add in kasoori methi and adjust consistency. Finish with some chopped coriander.
To assemble, place the gravy in a serving plate and place the bharwa capsicums on the top of it.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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