This is a wonderful dish to make for evening in between meals as well or even for a light dinner.
Green Capsicums – 3 small sized ones
Potato, boiled – 1 cup
Paneer, crumbled – 1 cup
Ginger Garlic paste – 1/2 tsp
Cumin Seeds – 1 tsp
Salt to taste
Oil – 2 tsp
Coriander leaves for garnish
Spices to be added
Turmeric powder a pinch
Garam Masala – 1 tsp
Red Chili powder -1 tsp
Green Chilies – 1 medium
Chat Masala – 1/4 tsp
How to make Stuffed Paneer Potato Capsicum
Wash and halve the capsicums. Remove the seeds and core well.
For the stuffing, MW the potatoes, peel the skin and mash well. Crumble the paneer.
In a non stick pan, heat oil, add cumin seeds, saute then add ginger garlic paste, saute well.
Now add the mashed potatoes, paneer and all the spice powders. Combine everything well. Finally add the coriander leaves as well. Cool
Now fill the cored capsicums with the stuffing and once everything is done, heat the pan again with a tsp of oil, place the stuffed capsicums and cook on both sides for couple minutes on high. Then simmer for 10 mins, making sure the bottom doesn’t get burnt.
I had made this with cheese as well. Since the
capsicum is not cooked, make sure you simmer for 10 for the vegetable to
be cooked as well.
This goes for the September Week 3, Cooking from Cookbook Challenge Group.