I cannot resist buying tiny capsicums that floods the market during June in Bangalore. They are perfect to stuff with different ingredients. In this recipe Capsicums are stuffed with crumbled cottage cheese and spices.
Cuisine: North Indian
Time Required: 45 Minutes
8 Small Capsicums
For the stuffing:
2 Tomatoes, Chopped finely
1 Onion, Chopped finely
1 Carrot, Peeled and chopped finely (Optional)
6 – 7 String Beans, Stringed and chopped finely
A handful of Green Peas
1 Cup Crumbled Paneer / Cottage Cheese
1 tsp Jeera / Cumin Seeds
1” Ginger piece, Grated
½ tsp Turmeric Powder
1 – 2 tsp Chili Powder or 3 Green Chilies, Chopped finely
2 tsp Coriander Powder
3 Sprigs Coriander leaves, Chopped finely
1tsp Garam Masala
Salt to taste
Remove the stalks of the Capsicum and scoop out the seeds. Mix Salt and Oil and apply on the Capsicums.
Preheat the Oven. Place the Capsicum shells on a baking tray and bake for 10 minutes. Remove and keep them aside.
Heat Oil in a pan and add Cumin seeds and when they splutter add Onion and sauté for 3 minutes. Add Tomatoes, Ginger, Peas, Beans, Carrot, and stir fry for 3 minutes more. Add the spices and stir for two minutes. Add ½ cup water and cook for another minute. Add Paneer and stir. Add Coriander leaves and mix well. Remove to a bowl.
Fill the Capsicums with the Paneer mixture and grill in oven for 5 minutes.
Serve hot Paneer stuffed Capsicums with Indian bread or plain Rice.