Ingredients:

• 3 – large Capsicums
• 1 cup – Paneer (cubed)
• 2 – onions, chopped
• 1 cup – Tomato puree
• 1 tbsp – Garlic cloves, chopped
• 1 inch – ginger, chopped
• 1 tsp – Red Chilli powder
• For Sauce:
• 1 packet – Mushroom soup powder
• 6 – Mushrooms (chopped)
• 1 cup – water
• 1 cup – Milk
• Salt to taste
• Pepper to taste

Method:

1. Mix together mushroom soup powder, water, mushrooms and milk.
2. Bring to a boil, stirring constantly.
3. Cook for three minutes.
4. Remove from fire.
5. Cool and add salt and pepper.
6. Cut capsicums into halves and remove the centres.
7. Rub salt on the inside and leave upside down for 10 minutes.
8. Heat oil. Fry onions, ginger and garlic.
9. Add tomato puree, salt and red chilli powder.
10. Cook till dry. Now add paneer mix and cook for 2 minutes.
11. Drain the capsicum halves and deep fry in hot oil for two minutes.
12. Remove and fill with paneer mix.
13. Place capsicums on a serving dish.
14. Pour mushroom sauce over the capsicums.
15. Serve hot or cold.

Recipe courtesy of Rehana Khatri