March 23, 2015


capsicum - 4 (medium)
Potatoes - 3 (boiled)
Onions - 2 (chopped)
Ginger garlic paste - 1 tsp
Tomato puree - 2-3 tbsp
Chilli powder - 1 tsp
Turmeric -  1/4 tsp
Garam Masala - 1 tsp
Coriander leaves - 3-4 tbsp
Cheese cubes - 2-3 (grated)
Salt to taste
Oil -1 tbsp


  • Carefully slice off the tops of the capsicums and keep aside. Using a sharp knife scrap out the seeds.
  • For the stuffing, mash the cooked potatoes thoroughly, adding salt to taste.
  • Heat 1 tsp of oil in a pan, add the chopped onions and ginger garlic paste. Fry for a minute in low heat.
  • Add the tomato puree, turmeric and chilli powder. Mix in the mashed potatoes.
  • Cook for a few minutes more, stirring occasionally.
  • Finally add the cheese, garam masala and coriander leaves. Remove from flame and cool.
  • Divide the potato filling into 4 equal portions.  Stuff the capsicums with each portion and replace the tops of the capsicums.
  • Heat the remaining oil in a pan, put capsicums carefully; close the lid and cook in low flame for 5 minutes.
  • Serve hot.

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