Ingredients:
4 to 5 medium to large shimla mirch/capsicum/Red bell peppers (Any Color)
4 medium potatoes potatoes
¾ cup grated Paneer/Tofu
⅓ to ½ cup steamed or cooked peas (optional)
1 small onion, finely chopped or ¼ cup finely chopped onion
1 green chili, chopped or as per taste
1/2 tsp ginger garlic paste
1/4-1/2 tsp cumin/jeera
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
½ tsp dry mango powder/amchur powder or as required OR (¼ tsp lemon juice if dry mango powder is not available. you can also increase the quantity of lemon juice as per your taste)
¼ to ½ tsp garam masala
2 tsp chopped coriander leaves/dhania patta
1 tbsp oil
salt as required
pinch of Asodoedita
Grated cheese (optional)

Method:

Stuffing:

First, boil the potatoes till they completely tender and cooked thoroughly. Peel and grate the potatoes. keep aside. Wash the capsicum,slice off the tops of the tops, cut it into 2 and remove the seeds. keep aside.

In a small frying pan, heat oil. fry the cumin first, add ginger garlic paste and saute it for a while then add chopped onions. Saute the onions till translucent. add chopped green chilies. stir and then add turmeric powder, red chili powder, asafoetida. stir again. Add the potatoes and paneer and mix everything. Saute the mixture for 2 mins and then add garam masala powder, dry mango powder and salt.

Stir well and then add chopped coriander leaves. mix again and let this spiced potato stuffing become warm or cool down. With a spoon or with your hands, stuff the potato mixture in the capsicum. When baking, brush or rub oil outside the bell peppers, before you stuff them with the spiced mashed potatoes.

Baking:

Preheat your oven to 200 degrees C.  Grease the tray with oil or butter.
Place the stuffed capsicum on a baking tray and bake at 200 degrees C for 20 to 30 mins (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled. You can also top some grated cheese on the potatoes and then bake.

Garnish with coriander and serve these potato-paneer stuffed Capsicum hot or warm with rotis, bread or as a side dish.

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