
Ingredients:
• 5 – large green bell peppers or Capsicum
• 1 cup – grated Paneer
• 1 cup – grated Potato
• 1 tsp – chilli powder
• 1 tsp – Jeera (cumin) seeds
• 2 tsp – Jeera (cumin) powder
• 2 tsp – Dhania (coriander) powder
• 1 tsp – amchur (dried mango) powder
• 4 – green chillies, chopped
• 4 tbsp – finely chopped mint/ pudina leaves
• Salt to taste
• Vegetable oil
• A few sprigs of Mint and some chopped or broken Paneer to garnish
Method:
- Halve the capsicums through the stalks (leaving the stalks on) and remove the seeds.
- Rub salt and about 4 tbsps of oil inside and outside the capsicums and place them on an oven proof dish.
- Heat 4-6 tbsp of oil in a pan and add the jeera seeds, then the grated potato.
- Cover and cook on medium heat for 5 mins.
- Add the grated paneer and the salt, chillies, cumin and coriander powder and half a glass of water.
- Cover and cook on medium heat for 5-8 mins or until the water has evaporated or the potatoes are cooked.
- Take the pan off the heat, add amchur powder, chopped chillies, chopped mint and mix them well.
- Spoon the mixture into the capsicum cavity and bake in preheated oven at 200 degrees C for 5 mins.
- Garnish with sprigs of mint and broken or chopped paneer and serve hot.
Recipe courtesy of Mitali Majumdar