Punjabi Stuffed capsicums Recipes

How to Prepare / Make / Cook - Stuffed capsicums ?

6 medium capsicums. Paneer made of ½ litre milk. See helpful hits. 1 small onion, minced. 1-inch piece ginger, minced. 4 green chillies, minced. Handful of finely sliced coriander leaves. 1 tsp. Each of ground cumin seeds and garam masala. 1 cup boiled and coarsely mashed green peas. ¾ tsp. Turmeric powder. 1 tblsp. Mango powder. 2 tblsps. Gram flour. Salt and chilli powder to taste.

Blend together gram flour, salt and chilli powder. Add enough water to form a thick batter. Grind paneer coarsely. Heat 1 tblsp. Ghee and fry onion and ginger until soft. Put in 1 small tomato and cook till dry. Mix in spices, peas, paneer, chillies, coriander leaves and, if you like a few chopped and fried cashewnuts. Mix well and remove from fire. Wash and wipe the capsicums and make a slit halfway through in their centres. Fill with paneer mixture. Heat 4 tblsps. Ghee and put the capsicums in it after rolling them lightly in batter. Cover and cook over a slow fire, stirring occasionally until they turn tender and begin to look brown. Serve hot.

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