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4 servings
Bharwan Shimla Mirch
  • 1 Unit
    Table Salt (To taste)
  • 1/2 Cup
    Green Peas (Shelled)
  • 15 Grams
    Chillies, Green - All Varieties (Capsicum Annum) (1, chopped)
  • 3 Tablespoons
    Sunflower Oil
  • 3 Units
    Potatoe
  • 1/2 Teaspoonful
    Cumin Seeds (Cuminum Cyminum)
  • 1 Unit
    Onions (Chopped)
  • 800 Grams
    Capsicum, Green (Capsicum Annuum) (4 medium)
  • 6 Teaspoons
    Coriander Leaves (Coriandrum Sativum) (chopped)
  • 1/2 Teaspoonful
    Chili Powder
  • 2 Grams
    Dried Mango (1 Teaspoon Amchur)
  • 6.5 Grams
    Maggi Masala-Ae-Magic (1 sachet)
  • 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

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