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4 servings
Bharwan Shimla Mirch
  • 15 Grams
    Chillies, Green - All Varieties (Capsicum Annum) (1, chopped)
  • 800 Grams
    Capsicum, Green (Capsicum Annuum) (4 medium)
  • 6.5 Grams
    Maggi Masala-Ae-Magic (1 sachet)
  • 2 Grams
    Dried Mango (1 Teaspoon Amchur)
  • 1/2 Teaspoonful
    Chili Powder
  • 6 Teaspoons
    Coriander Leaves (Coriandrum Sativum) (chopped)
  • 1 Unit
    Table Salt (To taste)
  • 1 Unit
    Onions (Chopped)
  • 1/2 Teaspoonful
    Cumin Seeds (Cuminum Cyminum)
  • 3 Units
  • 3 Tablespoons
    Sunflower Oil
  • 1/2 Cup
    Green Peas (Shelled)
  • Step 1
    Boil and mash the potatoes well. Slice off the tops of the capsicum, remove the seeds, rinse in water and dry them.
  • Step 2
    Heat 1½ tbsp. oil in a karahi and add the cumin seeds, when they splutter add the onions and sauté till soft. Add the green chillies, then the red chilli powder and peas and stir fry for 4-5 minutes.
  • Step 3
    Add the mashed potatoes, MAGGI Masala-ae-Magic, amchur and salt to taste and mix well. Then add the coriander leaves and mix again.
  • Step 4
    Divide the potato mixture into four portions and stuff into the capsicum with a spoon. If baking, then brush oil outside the capsicum and bake in an oven, at 200⁰C for 20-25 minutes.
  • Step 5
    To cook in a frying pan, heat the remaining oil and place the capsicum in the pan and cook covered on a low flame. Every 3-4 minutes, turn the sides and continue to cook covered. Also turn over onto the open potato side and cook till golden brown.

Nutrition Information

1245.12 kj

297.59 kcal

  • Total Carbs (g)

    37.49 g

  • Proteins (g)

    7.26 g

  • Total fats (g)

    11.44 g