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Photo of Rogan Bharwa Shimla Mirch by Priyanka G. Mehta at BetterButter
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Rogan Bharwa Shimla Mirch

Sep-11-2017
Priyanka G. Mehta
15 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Rogan Bharwa Shimla Mirch RECIPE

Capsicum Rings stuffed with creamy cottage cheese mix, served with a creamy gravy

Recipe Tags

  • Veg
  • Medium
  • Others
  • Indian
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 3 Capsicums of your favorite color
  2. 250 grams crumbled cottage cheese (paneer)
  3. 2 tsp Garlic paste
  4. 1 tsp Ginger paste
  5. 1 medium onion chopped
  6. 1/4 cup chopped Capsicum
  7. 1 cup Tomato puree
  8. Salt to taste
  9. 1 tsp chili powder
  10. 3/4 tsp turmeric powder
  11. 4 tsp coriander powder
  12. 1/2 tsp garam masala powder
  13. Few chopped stalks of green coriander
  14. Handful of chopped coriander leaves
  15. 2 tsp oil
  16. 1 tbsp Butter
  17. 1 pc star anise
  18. 1 small stick of Cinnamon
  19. 1-2 small bay leaves
  20. 3/4 cup onion paste
  21. 1 tbsp fresh cream
  22. 1/2 cup Milk

Instructions

  1. Cut the capsicum in shape of rings, remove their seeds. Sprinkle some salt and pepper over these rings and keep aside
  2. In a pan heat a tsp of oil and add ginger garlic paste, cook for a minute and then add chopped onions, let them cook till they become translucent
  3. Add chopped capsicum and cook for 3-4 minutes and then add 1/2 cup tomato puree
  4. Add salt to taste, 1/2 tsp chilli powder, 1/4 tsp turmeric powder and 2 tsp Coriander powder and let them cook untill the water from tomatoes is all absorbed
  5. Now add crumbles cottange cheese(paneer) and coriander stalks and mix well and cook for 3-4 minutes
  6. Take it off the flame and let it cool down a bit, then make it a fine paste by churning in food processor for a minute
  7. Fill the capsicum rings with this paste and toast them on a griddle with butter, cover to cook if needed.
  8. In a pan heat 1 tsp oil and add star anise, cinnamon and bay leaves, let them crackle
  9. Add ginger garlic paste and Cook for a minute till they are golden, then add onion paste. Cook it on a medium flame till the onions are brown and look nicely fried
  10. Now add the remaining 1/2 cup tomato puree and add salt, chili, turmeric and Coriander and garam masala powders
  11. Cook well till all the water from tomatoes is absorbed then add cream and milk and cook for another 2-3 minutes
  12. Then for final serving pour the gravy in the dish plate and then carefully arrange the capsicum rings and garnish with some chopped coriander leaves

Reviews (1)  

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Sana Tungekar
Sep-11-2017
Sana Tungekar   Sep-11-2017

Sounds wow

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