Bell peppers stuffed with a spiced mashed potato and pea filling, pan-charred until blistered.
Bharwan mirch is a North Indian dish of vegetables stuffed with a spiced filling, most classically made with small green chilies or baby eggplant, but bell peppers work well too and are easier to source and eat. The filling here is a spiced mashed potato and pea mixture, seasoned with the same warm spice blend β cumin, coriander, amchur (dried mango powder), and garam masala β used across North Indian potato dishes like aloo jeera. The potatoes should be boiled until tender but not waterlogged, then mashed while still warm so they absorb the spices evenly. Packing the filling into halved, hollowed peppers and pan-frying them cut-side down first develops a charred, blistered surface on the pepper before it's flipped to finish cooking through, which builds smoky flavor without needing an oven. Amchur powder is what gives the filling its characteristic tang, standing in for the fresh lime or tamarind used in other regional variations, and it's worth seeking out rather than skipping, since it's central to the dish's flavor profile.
Serves 4
Heat 1 tbsp oil, add cumin seeds and let them sizzle, then stir in mashed potato, peas, coriander, amchur, garam masala, turmeric, green chili, salt, and cilantro. Mix until well combined.
Pack the spiced potato filling into each pepper half, mounding slightly on top.
Heat remaining oil in a wide skillet over medium heat.
Place peppers cut-side down and cook 4-5 minutes until the filling is lightly charred and set. Cover, reduce heat to medium-low, and cook another 10-12 minutes until the pepper skin is tender and blistered.
Serve hot as a side or light main with roti or rice.
Mash the potatoes while still warm β cold potatoes don't absorb the spices as evenly and can turn gluey when mixed.
Don't overfill the pepper halves too tightly, or the filling can push out and burn against the pan before the pepper softens.
Cover the pan for the second half of cooking so the peppers steam through and soften without the filling drying out.
Add grated paneer to the filling for extra protein and richness.
Use small green chilies or baby eggplant instead of bell peppers for the more traditional version.
Top with a sprinkle of chaat masala just before serving for extra tang.
Refrigerate in an airtight container up to 3 days; reheat in a covered skillet over low heat or in the microwave until warmed through.
Stuffing vegetables with spiced potato or lentil fillings is a common technique across North Indian home cooking, applied to everything from small chilies to baby eggplant to bitter gourd, depending on regional preference and seasonal availability.
Yes β bake at 200C for 25-30 minutes until the peppers are tender, though you'll lose some of the charred flavor from the stovetop method.
A squeeze of lemon juice stirred into the filling gives a similar tang, though amchur's flavor is slightly more concentrated and fruity.
The potatoes were likely overcooked or drained too thoroughly β add a splash of water or a small knob of extra oil to the filling to loosen it before stuffing.
Per serving (220g / 7.8 oz) Β· 4 servings total
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