Stuffed Capsicums

Capsicum medium size     : 7-8
potatoes, boiled                : 2 big
matar/green peas              : 1 cup
paneer cubes                    : 1 cup
corn kernels                      : 3/4 cup
onions, finely chopped     : 2 medium
onions, coarsely chopped : 1 big
tomatoes chopped            : 1 

Dry powder:
chilli powder                        : to taste
coriander powder                 : 2 tspn
aamchur/dry mango powder: 3/4 tspn
turmeric powder                   : 1/2 tspn
salt                                        : to taste

  • Heat about 3 tbspn oil in a skillet. When hot add the corn kernels and green peas together. 
  • add salt, red chilly pwdr , turmeric, aamchur powder and 1 tspn coriander powder. 

  • Saute for 2-3 mins on high and then add finely chopped onions, paneer cubes and mashed potatoes together. cook till they are done( for about 5), keep aside

  • wash the capsicum, remove the center stem of capsicum and gently shell out the seeds from within
  • Fill the hollow capsicums with the above made mixture with a spoon. Keep aside
  • Now heat some oil (3 tbspn) in another wide bottom pan. Add coarsely chopped onion n saute for a while. Add red chilly pwdr, turmeric, salt and 1tspn coriander pwdr. 
  • Then add the tomatoes n cook until a gravy texture is formed

  • Gently place the stuffed capsicum in the pan

  • cover n cook until done (takes abt 12-15 mins to cook on medium heat)


  • For golden brown colour around the capsicum, separately fry the stuffed capsicum before adding into the onin-tomato gravy and rest procedure remains the same
Recipe credit: Pooja Minothra

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