Introduction:
Stuffed Shimla, an innovative take on bell peppers (Shimla Mirch), elevates this versatile vegetable to a new level of culinary delight. Filled with a flavorful mixture of spices, vegetables, and proteins, this dish is a delightful combination of textures and tastes. In this article, we'll guide you through the process of creating Stuffed Shimla, a visually appealing and delicious addition to your repertoire of stuffed vegetable recipes.
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Ingredients:
For the Stuffed Shimla:
4 large bell peppers (Shimla Mirch)
1 cup cooked and mashed potatoes
1/2 cup crumbled paneer (Indian cottage cheese)
1/2 cup boiled and mashed green peas
1 small onion, finely chopped
1 green chili, finely chopped (adjust to spice preference)
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to spice preference)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons oil or ghee
Fresh coriander leaves for garnish
For the Tomato Gravy:
1 cup tomato puree
1 tablespoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/2 teaspoon sugar
Salt to taste
Instructions:
Preparing the Stuffed Shimla:
Prepping the Bell Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them well.
Filling Mixture:
In a mixing bowl, combine mashed potatoes, crumbled paneer, mashed green peas, chopped onion, green chili, and ginger-garlic paste.
Seasoning the Filling:
Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
Pour this spice mixture over the filling and combine everything thoroughly.
Stuffing the Peppers:
Stuff each bell pepper with the prepared mixture, pressing it down gently. Place the stuffed peppers in a baking dish.
Baking:
Preheat the oven to 350°F (180°C). Bake the stuffed peppers for about 25-30 minutes or until the peppers are tender.
Preparing the Tomato Gravy:
Tempering:
Heat oil in a pan. Add cumin seeds and let them splutter.
Adding Tomato Puree:
Pour in the tomato puree, red chili powder, sugar, and salt. Cook the gravy for about 10-15 minutes until it thickens.
Serving:
Assembling:
Place the baked Stuffed Shimla on a serving plate.
Pour the tomato gravy over the stuffed peppers.
Garnishing:
Garnish with fresh coriander leaves.
Serve:
Serve the Stuffed Shimla hot with rice, naan, or roti.
Conclusion:
Elevate your dining experience with this delectable Stuffed Shimla recipe that combines the goodness of bell peppers with a flavorful and satisfying filling. Whether served as a main course or a side dish, this fusion of textures and tastes is sure to become a favorite among your family and friends. Enjoy the delightful combination of stuffed peppers and aromatic tomato gravy in every bite!
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