Stuffed Capsicums

Ingredients 

• 12 medium green capsicums
• 3 medium potatoes, boiled and mashed
• 200 grams paneer (cottage cheese), grated
• 10-12 cashewnuts, coarsely ground
• 12-15 raisins
• 2 teaspoons dry mango powder (amchur)
• 1 1/2 teaspoons red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
•  Finely chopped fresh coriander leaves 
• Salt to taste
• 1 large onion, chopped
• 1 inch ginger, chopped
• 3 green chillies, chopped
• 1/2 cup grated cheese

Method

1. Slice off thinly from the tops of the green capsicums and remove seeds to make them hollow.
2. Similarly slice off thinly from the bottom so that the capsicums stand steady when placed on a baking tray.
3. Mix well potatoes, paneer, cashewnuts, raisins, amchur, red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside.
4. Preheat oven to 225ºC. Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies.
5. Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into twelve portions and stuff into the prepared capsicum shells, sprinkle cheese and place on baking tray.
6. Bake capsicums at 225ºC for fifteen minutes. Serve immediately.

Nutrition Info