Bharwan Shimla Mirch or Stuffed Bell peppers is popular in North Indian cuisine. In India, bell peppers are known by another name, capsicum. I remember eating this at a restaurant called Shanbhag as a kid, I loved it. Off-course this does not taste as good, it is a work in progress. Usually, bell pepper is just an ingredient in most recipes but in this one, it is the star. In part, I have adapted the recipe from this blog but I kept it simple instead of going the elaborate way. Continue reading
I have cooked based on either my mom’s recipes or the internet. I am badly in need of a cookery book so got myself one. So this first recipe is from that. Its called “The Best Ever Indian”. I made some changes to the recipe and it turned out well. In this curry, you can add more bell peppers for better taste.
Potato & Bell Pepper Curry
Time Req: 35 minutes
1 onion, chopped
2 potatoes, cut into large pieces
2 1/2 green bell peppers, cubed
3-4 oz fava beans(I used sprouts instead)
7 oz/200 g canned tomatoes/2 medium-sized(chopped small)
2 small chillies, chopped(for spicy curry, add another 1)
1/2 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
salt to taste
2 tbsp oil(recipe said 3 ,but 2 is good enough)
1 tsp Jeera
1 tsp garam masala
1. Heat oil in a large heavy bottom pan. Add jeera, chopped onions and cook for about 5 minutes till its light brown and the raw smell of onions disappears, Add chilli powder, coriander, turmeric, green chillies and stir for a while.
2. Now add bell peppers and cook for about 4 minutes, while stirring occasionally
3. After this, you can add the sprouts or fava beans and tomatoes. Also, stir in some of the chopped cilantro, stock and let simmer for about 10 minutes or until potatoes are tender. Serve with Naan or Chapatis.
I cooked the potatoes in the microwave beforehand to save time during cooking. You could do the same. Unfortunately, I did not take any pictures while I was cooking. Next time, I am gonna keep that in mind.