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Stuffed Capsicums (Aloo Bharwa Shimla Mirch)

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Published under: Capsicum
A delicious, lip-smacking North-Indian Style side dish / appetizer.
Stuffed Capsicums (Aloo Bharwa Shimla Mirch)

Aloo Bharwa Shimla Mirch or Potato Stuffed Capsicums is a delicious North Indian dish served as an appetizer or as a side dish to roti or naan.

Bharwa in Hindi means stuffed and Shimla Mirch is capsicum. The literal translation for this would be potato stuffed capsicum.  This dish has been adapted by different regions as they have their own adaptations of the original recipe.

Apart from the ingredients mentioned below, you can add sweet corn, green peas or tomatoes. In some regions, potato is substituted with paneer to make a paneer stuffed capsicum. In this recipe, both paneer and potato are used. If you prefer, you can leave out the paneer to make it only an Aloo stuffed capsicum.

Whatever you decide to use, make this for your parties, Sunday lunch or weekday dinner.

Stuffed Capsicums (Aloo Bharwa Shimla Mirch)

Stuffed Capsicums (Aloo Bharwa Shimla Mirch)

Stuffed Capsicums (Aloo Bharwa Shimla Mirch)
5 from 4 votes

Stuffed Capsicums (Aloo Bharwa Shimla Mirch)

A delicious, lip-smacking North-Indian Style side dish / appetizer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: North Indian
Keyword: Potato Stuffed Capsicums


  • 3 Potatoes - 3 boiled and peeled
  • 3 to 4 Green Capsicum
  • 1 Onion finely chopped
  • 1 tsp Garam Masala Powder
  • 1 tsp Chaat Masala Powder
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Red Chilli Powder
  • as per taste Salt
  • 1/2 tsp Black Pepper Powder
  • 4 tbsp Oil
  • Juice of 1 small Lemon
  • handful Coriander Leaves chopped


  • 200 g Paneer crumbled


  • Core the capsicums with a knife.
  • Remove the stem and seeds.
  • Rinse well and keep aside.
  • Mash the boiled potatoes until there are no lumps and transfer to a bowl.
  • Heat 3 tsp of oil in a frying pan.
  • Saute the onions until transparent.
  • Add the paneer and mix well.
  • Add the ginger garlic paste, garam masala owder, chaat masala powder, red chilli powder, salt and black pepper powder.
  • Mix well and cook for 2 to 3 minutes.
  • Switch off the flame and allow it to cool.
  • Add this to the mashed potatoes along with lemon juice and coriander leaves.
  • Mix well.
  • Evenly stuff the capsicums with the filling and place the stems back on top.
  • Heat oil in a nonstick pan over medium flame.
  • Add the stuffed capsicums and cook until all sides are seared and dark brown, approximately 20 to 30 minutes.
  • Keep turning every few minutes so that all sides are evenly cooked.
  • Switch off the flame.
  • Serve.

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