This is a punjabi style delicious stuffed capsicum recipe which is stuffed with potatoes and spices. Its mouth watering and worth a try.

TANDOORI CAPSICUM

Ingredients

4 medium green capsicums
2 tablespoons oil + as required
Salt to taste
1 tablespoon chopped garlic
½ inch ginger, finely chopped
2 green chillies, finely chopped
1 medium onion, finely chopped
1 medium carrot, peeled and finely chopped
1 teaspoon red chilli powder
4-5 cashewnuts, chopped
1 medium potato, boiled, peeled and grated
200 grams grated cottage cheese (paneer)
½ teaspoon chaat masala
1 tablespoon raisins
1 tablespoon chopped fresh coriander leaves
Yogurt onion rings for serving

Method

1. Preheat oven to 200° C.
2. Halve each capsicum vertically with stems intact and deseed.
3. Mix together 1 tablespoon oil and some salt in a bowl and apply the mixture on the inside and outside of capsicum halves.
4. To prepare stuffing, heat 1 tablespoon oil in a non-stick pan. Add garlic and ginger and sauté for 30 seconds.
5. Add green chillies and onion and sauté for 1 minute. Add carrot and sauté for 2 minutes.
6. Add chilli powder, cashewnuts, potato and cottage cheese, mix and cook for 1 minute. Add chaat masala and salt and mix. Add raisins and mix well. Transfer in a bowl.
7. Add coriander leaves to the stuffing and mix well.
8. Grease a baking tray with some oil.
9. Fill the prepared capsicum halves with the stuffing and place on the greased tray. Put the tray into the preheated oven and bake for 15 minutes.
10. Serve hot with yogurt onion rings.

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