Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the capsicum
- 400 g Capsicum / Simla Mirch, raw, Washed, topped, seeds and and membrane removed without damaging the shell
For the stuffing
- 12 ml Sunflower oil
- 4 g Cumin seed / jeera, whole
- 152 g Onion, chopped
- 120 g Tomato, hybrid, raw, chopped
- 120 g Paneer, crumbled
- 8 g Ginger, fresh, chopped finely
- 12 g Garlic, chopped finely
- 8 g Green chillies, chopped finely
- 4 g Cumin seed / jeera, roasted and powdered
- 2 g Turmeric / haldi
- 4 g Dried chillies, powdered
- 6 g Coriander seeds - whole / ground, powdered
- 2 g Garam Masala
- 2 g Amchur, powdered
- 4 g Salt
To cook stuffed capsicum
- 12 ml Sunflower oil
To serve
- 12 g Coriander leaves, chopped finely
Instructions:
For the capsicum
- Wash capsicums thoroughly. Cut off the tops and remove seeds and membranes carefully without damaging the shells. Keep aside.
For the stuffing
- Heat oil in a pan. Add cumin seeds and allow them to crackle.
- Add chopped onion and sauté until light golden.
- Add ginger, garlic, green chilli, tomatoes, turmeric, red chilli powder, coriander powder, cumin powder and salt. Cook for 4-5 minutes until the tomatoes are cooked through and soft.
- Add crumbled paneer. Mix and cook for another 2 minutes.
- Add garam masala and amchur. Mix and turn off the flame. Allow the stuffing to cool.
To stuff capsicums
- Fill each capsicum tightly with the prepared stuffing.
To cook stuffed capsicum
- Heat oil in a deep lidded pan. Carefully place stuffed capsicums, stuffing side down on their side in the pan. Cover and cook on low heat for 3-4 minutes on each side and finally stuffing side down, until capsicums are tender and the stuffing lightly caramelized on the surface.
To serve
- Transfer to a serving dish. Garnish with coriander leaves. Serve warm.
Nutrition (Per Serving)
Calories: 215 kcal | Protein: 7.5 g | Carbohydrates: 10.6 g | Fat: 15.4 g | Fiber: 5.9 g