3 medium Capsicum or Bell peppers
3 medium Boiled and mashed potatoes
1 cup Crumbled Paneer or Tofu
1 small onion chopped
2 tablespoon Chopped Cilantro
1/2 teaspoon Haldi (Turmeric powder)
3/4 teaspoon Red chili powder
2 teaspoon Coriander powder (sukha dhaniya)
1 teaspoon Roasted cumin seeds (powdered)
Salt to taste
2 tablespoon Oil (to make masala)
1 tablespoon Oil (to cook capsicum)
2 tsp titbit garam masala
Preparing the Stuffing
- Let’s begin with the stuffing. Assemble all the ingredients.
- Heat oil in a pan, add chopped onions, red capsicum and saute for 2 minutes until tender. Add crumbled paneer and mix.
- Add in mashed potatoes and all the spices one by one. and mix until well blended.
- Add chopped cilantro leaves. And give it a final stir. Adjust seasonings.
- Allow it to cool down completely before stuffing.
Prepping the Bell Peppers:
- Wash and clean Bell Peppers.
- Take one bell pepper and using a sharp knife, cut the top off
- Remove the top.
- Run a knife all around the bell pepper and cut its inner part.
- Remove and discard.
- Hollow bell pepper is ready to be stuffed. Sprinkle some salt on the inside and microwave it for 2-3 minutes. It will reduce the cooking time in half.
Cooking the Bell Peppers:
- If you choose to do the traditional method, then heat oil in a non stick pan/kadhai.
- Add stuffed bell peppers.
- Cover and cook until tender.
- Keep turning and changing its position sideways and upside down until fully tender.
- Fully cook until tender.
- Garnish with some shredded paneer and cheese. Serve hot.
- They can be eaten as it is or with yellow dal and warm rotis.