Stuffed Paneer Capsicum
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Stuffed Paneer Capsicum

Capsicum stuffed with home-made cheese and cooked in tomato gravy..

Brijdeep Kaur

Ingredients

2-serving
  1. 1 cup Cheese (grated)
  2. to taste Salt
  3. 1/2 tablespoon Red chilli powder
  4. 1/2 tablespoon Cumin powder
  5. 1/2 tablespoon Coriander powder
  6. 1/2 tablespoon Mango powder
  7. 1/2 tablespoon Garam Masala
  8. 3 numbers Capsicum
  9. 2 numbers Tomatoes
  10. 1 number Onion (chopped)
  11. 1 number Ginger slice
  12. 3 cloves Garlic
  13. 1 number Green chilli
  14. to taste Salt
  15. 1/2 tablespoon Red chilli powder
  16. 1/2 tablespoon Turmeric powder
  17. 1/2 bunch Coriander leaves
  18. 3 tablespoons Cooking oil
  19. 1/2 tablespoon Cumin seeds

Method

50 mins
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    Mix together all the ingredients of filling and keep aside in a bowl.

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    Wash and clean the capsicums and remove the top cover. Hollow them from the inside by removing all the stalks and seeds. Now fill all of them with the fillings. Keep aside.

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    Heat oil in a pan and add cumin seeds. Grind the onions and garlic in a grinder and add to the pan. Let cook for about 4 minutes.

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    Grind together tomatoes, ginger and green chilli and add to the pan. Add salt, red chilli and turmeric and mix well. Let cook till masala leaves the sides of the pan.

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    Now add the prepared capsicums to the pan. Cook the capsicums from all the sides alternatively. You know it is done from a side when the skin starts softening and getting brownish color.

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    Do this for all the capsicums from all the sides. This will take some time. When done, garnish with coriander leaves and serve hot.

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