Steps to Prepare Ultimate Qeema bhari shimla mirch (Mince stuffed Capsicum)

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, qeema bhari shimla mirch (mince stuffed capsicum). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Qeema bhari shimla mirch (Mince stuffed Capsicum) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Qeema bhari shimla mirch (Mince stuffed Capsicum) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook qeema bhari shimla mirch (mince stuffed capsicum) using 11 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Qeema bhari shimla mirch (Mince stuffed Capsicum):

1. Take 200 g chicken mince
2. Make ready 2.5 tbsp Olive oil
3. Make ready 1 inch piece ginger (chopped finely)
4. Prepare Chopped coriander
5. Make ready Coriander seeds (pinch)
6. Get Fenugreek seeds (pinch)
7. Get 2 tbsps Kasuri/kasuri methi
8. Make ready 1 tbsp reflux masala
9. Prepare Pinch sweet paprika (optional)
10. Take 3 tbsp yoghurt
11. Make ready I cut size Capsicum

Steps to make Qeema bhari shimla mirch (Mince stuffed Capsicum):

1. Chop coriander and ginger. Finely grind ginger in a mortar and pestle.
2. Measure mince to 200g. And set aside. In the fridge preferably.
3. Take a Capsicum and slice the top in a way that it forms into a lid. And take out the seeds from inside.
4. Warm a pan. Add oil.
5. Add ginger paste to oil. Make sure the oil is not too hot as the paste will fly about and might burn you.
6. Sautee the paste till it becomes brown.
7. Add reflux masala and little paprika. And sautee. When bubbles of oil appear add a little water so it doesn't burn.
8. Keep adding water little by little till it reacher the desired consistency.
9. Once brown and juicy add to it 3 tbsp of yoghurt.
10. Cover for a few seconds. Uncover and add mince. Cover again and cook for 5-7 mins.
11. Uncover in between to check if mince has clumped together. Break it apart and cover again to get rid of moisture.
12. After covering make a long and pointy stopper with foil. And plug the steam opening.
13. Once moisture is gone uncover. Set some mince aside for the filling of the Capsicum. Add coriander seeds and dried methi (fenugreek leaves) and cooped coriander. (There is still little water in the picture below that I added to prevent the mince from burning.)
14. Stuff the Capsicum and cover it. 'Sew' the sides with toothpicks to secure.
15. Put the Capsicum on the mince in the pan.
16. Cover and cook for 10 mins.
17. Uncover. Serve hot with roti or rice😋
18. Enjoy!!!

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