Potato Stuffed Shimla Mirch

by mukvij

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Potato stuffed shimla mirch or capsicum is a vegetable recipe with whole capsicums deseeded and stuffed with mashed potatoes, peas, paneer and spices. An easy stuffed capsicum recipe, which can be served dry or with gravy of your choice.

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Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 2 to 3 servings
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Ingredients

2 mashed potatoes
1 tbsp boiled green peas
2 tbsp chopped onions
3 tbsp grated paneer (cottage cheese)
1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
1/4 cup chopped coriander (dhania)
1/8 tsp turmeric powder (haldi)
1/4 tsp garam masala
8 to 10 raisins (kismis)
1 tsp chilli powder
salt to taste
1 tsp lemon juice
2 tbsp oil
4 capsicums , small size
1 tsp cumin seeds (jeera)

Method

Combine the mashed potatoes, green peas, onions, paneer, ginger-garlic paste, coriander, turmeric powder, garam masala, raisins, chilli powder, salt and lime juice, mix well.
Heat 1 tbsp of oil in a non stick pan add the potato mixture and stir for 5 minutes.
Remove from the flame and allow the mixture to cool. Keep aside.
Cored the capsicum and remove all the seeds.
Fill the potato mixture in each capsicum and press to close it.
Heat the remainig oil in a non stick pan and add the cumin seeds.
When the seeds splutter slowly put the stuffed capsicum in the pan and cover the pan.
Cook on slow flame for 5 to 8 till the skin of capsicum becomes soft.
Serve hot.