Ingredients:
- Oil ½ Cup
- Pyaz (Onion) sliced 3 large
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Lal mirch powder (Red chili powder) 1 tbs
- Zeera powder (Cumin powder) 1 tsp
- Dhania powder (Coriander powder) 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Tamatar (Tomatoes) chopped 3 medium
- Beef qeema (Beef mince) 1 kg
- Pani (Water) 1 Cup or as required
- Podina (Mint leaves) 4 tbs
- Hara dhania (Fresh coriander) 4 tbs
- Hari mirch (Green chilies) 4
- Garam masala powder (Whole spice powder) 2 tsp
- Shimla mirch (Capsicum) 3 large
- Pani (Water) ½ Cup
Directions:
In pot,add oil,onion and fry until translucent,take out little amount of the fried onion and set aside.
Fry remaining onion until golden brown,add ginger garlic paste and mix.
Add red chili powder,cumin powder,coriander powder,turmeric powder,salt,tomatoes,mix well and cook until tomatoes are soft.
Add beef mince,mix well and cook on medium high flame until water is reduced (10-15 minutes).
Add water and mix well,cover & cook on low flame for 10-15 minutes.
Add remaining fried onion,mint leaves,fresh coriander,green chilies,whole spice powder and mix well.
Cut the top of the each capsicum,remove seeds and white part.
In pot,add half cooked mince,spread it & set aside.
Stuffed hollow capsicum with remaining mince and set aside.
-On stove,place the pot and heat cooked mince,add water and mix well.
-Place stuffed capsicum,cover and cook for 10-15 minutes on low flame.
-Shimla mirch qeema is ready.
Ajza:
- Oil ¾ Cup
- Pyaz (Onion) sliced 3 large
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Lal mirch powder (Red chili powder) 1 tbs
- Zeera powder (Cumin powder) 1 tsp
- Dhania powder (Coriander powder) 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Tamatar (Tomatoes) chopped 3 medium
- Beef qeema (Beef mince) 1 kg
- Pani (Water) 1 Cup or as required
- Podina (Mint leaves) 4 tbs
- Hara dhania (Fresh coriander) 4 tbs
- Hari mirch (Green chilies) 4
- Garam masala powder (Whole spice powder) 2 tsp
- Shimla mirch (Capsicum) 3 large
- Pani (Water) ½ Cup
Directions:
Pot mein oil aur pyaz dal ker translucent hunay tak fry ker lein aur thori se fried pyaz bahir nikal lein aur side per rakh dein.
Baqi pyaz ko golden brown fry ker lein aur adrak lehsan paste dal ker mix ker lein.
Lal mirch powder,zeera powder,dhania powder,haldee powder,namak aur tamatar dal ker ache tarhan mix ker lein aur tamatar gul janay tak paka lein.
Beef qeema dal ker ache tarhan mix karein aur darmiyani tez ancch per pani reduced hunay tak paka lein (10-15 minutes).
Pani shamil dal ker mix karein,dhak ker halki ancch per 10-15 minutes kliya paka lein.
Baqi fried pyaz,podina,hara dhania,hari micrh aur garam masala powder dal ker ache tarhan mix ker lein.
Shimla mirch ko upper sa cut ker lein,seeds aur safed hissa nikal lein.
Pot mein half cooked qeema dal ker pheela lein aur side per rakh dein.
Shimla mirch mein remaining qeema bhar dein aur side per rakh dein.
Pot ko chulhay per rakh dein aur qeema ko qaram ker lein,pani dal ker ache tarhan mix ker lein.
Stuffed shimla mirch ko rakh dein aur dhak ker 10-15 minutes kliya halki ancch per paka lein.
Shimla mirch qeema tayyar hai.
