Preparing Shimla Mirch for the Perfect Taste: Innovative Recipes and Cooking Tips

Hello Karanveer,
Green Pepper, or Shimla Mirch as it is called in Hindi, is oftentimes abused by getting overcooked. Often, this vegetable's true flavor is lost due to excessive cooking. This versatile vegetable can be savored raw in salads, paired with red and yellow peppers, or incorporated into diverse dishes like stuffed peppers, bhajis, and pasta.

Stuffed Shimla Mirch

Shimla Mirch can be stuffed with a variety of fillings that suit your dietary preferences. For vegetarians, mix mashed potato with peas and carrots, or use paneer (Indian cheese). Non-vegetarians might prefer stuffing with mutton, chicken, or even shrimps.
Alternatively, batter-fry the stuffed peppers during the Monsoon season for a delicious bhaji, or chop and add them to an omelette.

Recipe for a Rich and Nutritious Shimla Mirch Dish

Here is a detailed recipe for a rich yet nutritious Shimla Mirch dish:

Ingredients

3 large Green peppers 2 medium size red tomatoes - chopped or pureed 3 medium onions - chopped 1/4 cup fresh coriander leaves 1-inch ginger - grated or minced 2 tablespoons ginger-garlic paste Around 300 gms of corn kernels - tender, so they don't need to be cooked 1/4 cup khoya (concentrated milk) 1/4 cup fresh cream (opt) 1/4 cup heavy cream (opt) 1/4 cup turmeric powder (adjust to taste) 1.5 tablespoons red chilli powder (adjust to taste) 2 tablespoons cumin seeds (jeera) A pinch of garam masala (adjust to taste) Salt (to taste)

Method

Heat oil (about 2 tablespoons) and add cumin seeds. Fry the chopped onions until golden. Add ginger-garlic paste and sauté for a minute. Then, add the chopped tomatoes or puree. Keep stirring until the oil separates.

Once the tomatoes have softened, add turmeric powder, red chili powder, coriander, cumin, and salt according to your taste. Stir occasionally until the flavor releases.

Add khoya and mix well. Pour a little hot water to create a rich gravy.

Chop the green peppers and add them to the mixture. Cook for a minute to prevent them from discolouring. Add the corn kernels and cook for an additional minute to blend well.

Finally, slide in the garam masala and fresh cream. Stir well with fresh coriander leaves. Serve hot with roti, paratha, or rice.

The green of the Shimla Mirch should contrast beautifully with the red and white flavors, creating a feast for the senses. Enjoy this dish!

Conclusion

Shimla Mirch offers a multitude of culinary possibilities. Whether you choose to enjoy it raw, cooked, or stuffed, it is a versatile vegetable that can elevate any dish. Experiment with different recipes to find your favorite preparation. Happy cooking!