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Minty paneer stuffed capsicum
By : Mitali MajumdarCategory : Vegetables, India series, Paneer
Servings : 8
Time Taken : 30-45 mins
Rating :
Method
- Halve the capsicums through the stalks (leaving the stalks on) and remove the seeds.
- Rub salt and about 4 table spoons of oil inside and outside the capsicum 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 minutes.
- Add the grated paneer and the salt, chilli, cumin and coriander powder and half a glass of water.
- Cover and cook on medium heat for 5 - 8 minutes/until the water has evaporated/the potato are cooked.
- Take the pan off the heat and add amchur powder, chopped chillies and chopped mint - mix them well.
- Spoon the mixture into the capsicum cavity and bake in preheated oven (200 C) for 5 minutes.
- Garnish with sprigs of mint and broken or chopped paneer and serve hot.
Ingredients:
5 - large green bell peppers or capsicum
1 - cup grated paneer
1 - cup grated potato
1 - teaspoon chilli powder
1 - teaspoon jeera (cumin)seeds
2 - teaspoon jeera (cumin) powder
2 - teaspoon dhania (coriander) powder
1 - teaspoon amchur (dried mango) powder
4 - green chillies chopped
4 - tablespoons fine chopped mint/ pudina leaves
salt to taste
vegetable oil
Few sprigs of mint and some chopped or broken paneer to garnish
Note:
The quantity of ingredients can be varied in accordance with your taste.
5 - large green bell peppers or capsicum
1 - cup grated paneer
1 - cup grated potato
1 - teaspoon chilli powder
1 - teaspoon jeera (cumin)seeds
2 - teaspoon jeera (cumin) powder
2 - teaspoon dhania (coriander) powder
1 - teaspoon amchur (dried mango) powder
4 - green chillies chopped
4 - tablespoons fine chopped mint/ pudina leaves
salt to taste
vegetable oil
Few sprigs of mint and some chopped or broken paneer to garnish
Note:
The quantity of ingredients can be varied in accordance with your taste.
RECIPES BY MITALI MAJUMDAR
