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:

1. Halve the capsicums through the stalks (leaving the stalks on) and remove the seeds.
2. Rub salt and about 4 tbsps of oil inside and outside the capsicums and place them on an oven proof dish.
3. Heat 4-6 tbsp of oil in a pan and add the jeera seeds, then the grated potato.
4. Cover and cook on medium heat for 5 mins.
5. Add the grated paneer and the salt, chillies, cumin and coriander powder and half a glass of water.
6. Cover and cook on medium heat for 5-8 mins or until the water has evaporated or the potatoes are cooked.
7. Take the pan off the heat, add amchur powder, chopped chillies, chopped mint and mix them well.
8. Spoon the mixture into the capsicum cavity and bake in preheated oven at 200 degrees C for 5 mins.
9. Garnish with sprigs of mint and broken or chopped paneer and serve hot.

Recipe courtesy of Mitali Majumdar